White Chicken Chili (Slow Cooker or Stovetop, Easy & Creamy)

When the weather turns cooler and you want something warm and filling on the table without much fuss, this white chicken chili slow cooker recipe delivers.

It’s creamy without being heavy, comes together with pantry staples like white beans and green chilies, and mostly cooks itself while you handle the rest of your evening. A stovetop version is included too, for nights you want it done in under an hour.

This recipe uses shredded chicken, a mix of white beans, and a light, creamy broth that’s rich in flavor without a ton of added dairy. It’s the kind of dinner that reheats well for lunch the next day, so it’s worth making a full batch.

Yield: 6

White Chicken Chili Recipe

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

A cozy, creamy white chicken chili made with shredded chicken, great northern beans, and green chilies in a lightly spiced broth. It's finished with a stir of Greek yogurt or sour cream for extra creaminess (dairy-free option included), then topped with cheese, cilantro, and lime. The recipe offers both a hands-off slow cooker method and a quicker 40-minute stovetop option, making it flexible for any schedule.

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Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 1/2 cup plain Greek yogurt or sour cream (leave out for a dairy-free version)
• 1/2 cup shredded Monterey Jack cheese, optional
• Fresh cilantro and lime wedges, for serving

Instructions

1. Add the chicken, beans, green chilies, onion, garlic, broth, cumin, oregano, chili powder, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and shreds easily.
3. Remove the chicken, shred it with two forks, and stir it back into the chili.
4. Stir in the Greek yogurt or sour cream until fully combined, and let it warm through for a few minutes with the lid on.
5. Top with shredded cheese, cilantro, and a squeeze of lime before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 397Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 118mgSodium: 857mgCarbohydrates: 21gFiber: 6gSugar: 3gProtein: 50g

Stovetop Method

1. In a large pot over medium heat, cook the diced onion and garlic for 3 to 4 minutes until softened.
2. Add the chicken, beans, green chilies, broth, cumin, oregano, chili powder, salt, and pepper.
3. Bring to a simmer, cover, and cook for 25 to 30 minutes, until the chicken is cooked through.
4. Remove the chicken, shred it, and return it to the pot.
5. Stir in the Greek yogurt or sour cream and let it warm through for a few minutes before serving with cheese, cilantro, and lime.

Ingredient Swaps

Dairy-free version: Skip the Greek yogurt, sour cream, and cheese entirely. The chili is still creamy from the pureed beans if you mash about a cup of the beans before adding them, which thickens the broth naturally.

Rotisserie chicken shortcut: Use about 3 cups of shredded rotisserie chicken instead of raw chicken breasts, and stir it in during the last 30 minutes of slow cooker time or the last 10 minutes on the stovetop.

Spicier version: Add a diced jalapeño along with the onion, or swap the diced green chilies for a hotter variety.

Storage Tips

Leftover white chicken chili keeps in the fridge for up to 4 days in an airtight container. It also freezes well for up to 3 months, though it’s best to leave out the yogurt or sour cream before freezing and stir it in fresh after reheating, since dairy can separate when frozen and thawed.

FAQ

Can I make white chicken chili in the crockpot without raw chicken?

Yes. Stir in shredded rotisserie chicken during the last 30 minutes of cooking so it warms through and picks up the broth’s flavor.

Is white chicken chili healthy?

This version uses lean chicken breast, beans for fiber, and Greek yogurt instead of heavy cream, which keeps it lighter than many traditional chili recipes while still being filling.

Can I make this dairy-free?

Yes, leave out the Greek yogurt, sour cream, and cheese, and mash about a cup of the beans into the broth for a naturally thickened, creamy texture instead.

How long does white chicken chili take on the stovetop?

The stovetop version takes about 40 to 50 minutes total, including simmering the chicken and shredding it before finishing the chili.

Can I freeze white chicken chili?

Yes, it freezes well for up to 3 months. Leave out the dairy before freezing and stir it in after reheating for the best texture.

What toppings go well with white chicken chili?

Shredded Monterey Jack or pepper jack cheese, fresh cilantro, lime wedges, diced avocado, and tortilla strips are all popular toppings.

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them separately first, since dried beans won’t fully soften in the time it takes this recipe to cook. About 3 cups of cooked beans replace the two cans.

Conclusion

On a cool evening when you want something warm and filling without a complicated dinner, this white chicken chili slow cooker recipe fits the bill.

It’s creamy, comforting, and just as easy to make on the stovetop if you’re short on time. Try the dairy-free version if you’re cooking for someone with a dairy sensitivity, or load it up with toppings for a build-your-own chili night.

For more cozy slow cooker dinners, check out our 15 Cozy Crockpot Soup Recipes for Fall.