Easy White Chicken Chili (Slow Cooker or Instant Pot)

White Chicken Chili is a delicious twist to switch up chili night, and it’s so easy. The warm spice wards off a chill, and it’s nice and hearty, making it quick to feed a hungry family. 

Our recipe as written is dairy-free and Whole30-compatible, but you can easily customize it to your liking by adding a can of white beans if you don’t need it to be Whole30-compatible. This recipe is so flexible that it can even be cooked in 3 different ways!

White Chicken Chili has established itself as a go-to when fall hits because of how quickly it comes together. A warm crock of this chili is perfect for when you want to cozy up inside.

Health Benefits of White Chicken Chili 

Chicken is a lean protein source that contains niacin and other B vitamins that help support a healthy body. Using boneless skinless chicken breasts reduces the fat content and, therefore, the calories. This makes White Chicken Chili a favorable option if you’re calorie-conscious. But it’s equally delicious when made with boneless, skinless chicken thighs if you prefer dark meat poultry.

This recipe is also so quick and easy to prep that making a big batch is a breeze. White Chicken Chili is perfect for adding to your next meal plan. You can even portion it out before freezing and have meal prep for an extra week done in one night.

Ingredients To Make White Chicken Chili

• Chicken breasts or thighs – Use whichever you have on hand or prefer; they both work great. 
• Onion — We used a yellow onion in our chili, but if you want a milder onion flavor, try a white onion. 
• Bell pepper — Any color bell pepper will do, so use what you like or what you have on hand. Green bell peppers are the most economical if you’re watching your budget.
• Jalapeno – These green chiles are a star in White Chicken Chili and give it a great little kick.
• Garlic — You can’t have a good chili or stew without a healthy amount of garlic!
• Ground cumin — Cumin brings a nice fragrant warmth to this chili and balances the flavors. 
• Dried oregano — This herb is usually associated with Italian dishes, but it is found in many Mexican and Central American dishes as well because of the earthy flavor it imparts.
• Chili powder — Chili powder is usually a blend of spices, like cayenne pepper, paprika, and salt. It can be store-bought or homemade.
• Salt and pepper
• Chicken broth – Either store-bought chicken broth or homemade bone broth will work
• Coconut milk – Full-fat canned coconut milk is what you are looking for in this recipe. It will give you that creamy white chicken chili result. The coconut milk that comes in a carton contains much less fat and your chili will be more like a soup. If you don’t need it to be dairy-free or Whole30-compatible, feel free to use milk or half-and-half.
• Lime juice 
• For toppings: Fresh cilantro, sliced green onions, diced avocado, tortilla chips, and/or sliced jalapenos (fresh or pickled). Omit the chips for Whole30.
• Optional: Canned white beans (such as great northern beans, cannellini beans, or navy beans)

Find the ingredient list with exact measurements in the recipe card below.

It’s Dairy-Free with Coconut Milk

Using coconut milk keeps this dish dairy-free and Whole30-compatible. Canned coconut milk with full fat doesn’t need conversions and can be substituted one-to-one for whole milk or half and half. You won’t taste the coconut at all in the end because of all the other flavors and spices in the dish, but if coconut isn’t your favorite, you can use any plain, unsweetened non-dairy milk or creamer.

How To Make Slow Cooker White Chili Chicken

Step 1: Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and pepper – plus the beans if you’re using them) to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.

Step 2: Add the chicken stock and then place the lid on the slow cooker.

Step 3: Set the heat to LOW and cook for 5-6 hours or until the chicken is done and the vegetables are tender. Depending on your slow cooker, this can take even less than 5 hours if it runs hot.

Step 4: When the cooking time is up, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.

Step 5: Turn the heat to HIGH. Add coconut milk, stir, and replace the lid. Continue heating the chili for an additional 10-15 minutes or until it’s heated through.

Step 6: Stir in the lime juice and cilantro. Taste and adjust seasonings as desired. Ladle it into bowls garnished with chopped cilantro, avocado, and/or lime wedges, if desired.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How To Make White Chili Chicken in an Instant Pot

Step 1: Turn on the ‘Saute’ function on the Instant Pot, and add your fat of choice, like olive oil or avocado oil. 

Step 2: When the oil just starts to shimmer, add onion, bell pepper, and jalapeno. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften. Then add the garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using, and cook for an additional 30 seconds or until fragrant.

Step 3: Press ‘Cancel’ before adding the chicken breasts and most of the broth, then lock the lid into place. Make sure to turn the vent valve to the ‘Sealing’ position.

Step 4: Select the ‘Manual’ or ‘High Pressure’ setting, and set the cooking time to 10 minutes. When the time is up, let the pressure naturally release for about 10 minutes before venting the remaining pressure.

Step 5: Remove the chicken from the Instant Pot, and shred it with two forks. Return the shredded chicken to the Instant Pot

Step 6: Add the coconut milk, the remaining broth if needed, lime juice, and fresh cilantro. Stir to combine. Turn on the sauté setting to heat through. Once hot, taste and season with additional salt and pepper as desired.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How Do You Thicken White Chicken Chili?

We love the consistency of our chili, but there are a few ways to thicken your white chicken chili if the consistency is too thin for you.

• Cornstarch Slurry — Cornstarch is a gluten-free grain that, when mixed with cold water, turns into a slurry. Add your slurry to simmering chili to thicken the batch, but please note that it will not be Whole30-compatible if you do.
• Arrowroot Powder — Instead of cornstarch, make a slurry with arrowroot powder. This option works best if you are looking to keep this recipe Whole30.
• Flour Roux — Made by whisking flour into melted butter, a roux is great for making gravy but does not lend itself well to a slow cooker recipe like this one. 
• Adding Cream — If you add dairy, you can add cream cheese or sour cream to your chili for a little extra thickness. Note, dairy is not Whole30-compatible.
• Pureed Beans — To thicken your chili and get some extra fiber and protein, grab a can of beans, drain them, then puree. Stir the puree back into your batch for a natural thickener. 
• Reduce — Just let some of the liquid cook off and reduce if you have the time. It will thicken up naturally this way.

How To Store Your Leftovers

We almost always have a portion or two of this Whole30-friendly white chicken chili in the freezer for a quick and easy meal. You can either freeze the entire batch in a shallow freezer-safe container like this 11-cup glass baking dish with a lid, or split it into smaller portions and freeze it in souper cubes. For meal prep or storing leftovers in the refrigerator, transfer your White Chicken Chili to an airtight container. Reheat and eat it within 4 days.

Souper Cubes

These two cup freezer trays are a great way to freeze leftover soups, stews, chili, and casseroles in individual portions. They are BPA free, dishwasher safe, and oven safe up to 415 degrees F.

Purchase here!

How To Serve White Chili Chicken

Serving this meal is a breeze. This crockpot white chicken chili recipe is the perfect vehicle for all of your favorite chili toppings like fresh cilantro, avocado, jalapeños, and more. You can serve it with a size of homemade guac and chips, or a freshly baked cornbread muffin.

There is no wrong way to make or eat this chili and that’s why we love it so much.

More Chili Recipes To Try

Slow Cooker Beef and Bean Chili

Slow Cooker Pumpkin Chili

Slow Cooker Chunky Beef Chili with Sweet Potatoes

Chipotle Turkey Sweet Potato Chili

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Recipe

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White Chicken Chili Recipe

Our hearty, bean-free Slow Cooker White Chicken Chili takes just 10 minutes to prep! It’s great for busy weeknights & freezer meal cooking sessions. You can add a can of beans and customize it however you’d like.

Prep: 10 minsCook: 7 hoursTotal: 7 hours 10 mins

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Servings: Serves 5

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Ingredients

• 1 ½ lb. boneless, skinless chicken breasts or thighs
• 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
• 1 medium onion, diced
• 1 medium bell pepper (any color), diced
• 1 small jalapeno, seeds and membranes removed and finely diced
• 6 cloves garlic, minced
• 2 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon chili powder
• 1 teaspoon fine salt, plus more to taste
• ½ tsp. black pepper
• 1 ½–2 cups chicken broth (or homemade bone broth)
• 1 (14-ounce) can full-fat coconut milk*
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional
• Optional: 1 (14-ounce) can white beans, drained and rinsed (omit for Whole30)

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Instructions

Slow Cooker Directions

1. Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper), and beans, if using, to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.
2. Add the broth and place the lid on the slow cooker.
3. Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender.
4. Remove the chicken from the slow cooker and shred it with two forks. 
5. Return the shredded chicken to the slow cooker.
6. Turn the heat to HIGH. Add the coconut milk, stir and replace the lid. Continue heating for an additional 10-15 minutes or until heated through.
7. Stir in the lime juice and cilantro.
8. Taste and adjust seasonings as desired. 
9. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

Stovetop Directions

1. Place a large saucepan with a lid (or Dutch oven) over medium heat. 
2. Add oil and heat until it’s hot. 
3. Add the onions and peppers to the hot oil. 
4. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
5. Add garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using. 
6. Continue to cook for an additional 30-60 seconds or until fragrant.
7. Lay the chicken in the pan over the onion and pepper mixture. Add 1 cup of broth and bring it just to a boil. 
8. Reduce the heat, cover, and simmer for 12-15 minutes or until chicken is cooked through. 
9. Shred the chicken in the pan using two forks or transfer it to a cutting board to shred before returning it to the pan.
10. Add the remaining 1 cup of broth and coconut milk and return to a simmer. 
11. Cover the pan and allow the chili to simmer for an additional 10 minutes.
12. Remove from heat and stir in the lime juice and cilantro. 
13. Taste and adjust seasonings as desired. 
14. Serve in bowls garnished with chopped parsley and lime wedges, if desired.

Instant Pot Directions

1. Select the ‘Saute’ function on the Instant Pot.
2. Add oil.
3. When the oil just starts to shimmer, add onion, bell pepper, and jalapeno.
4. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
5. Add the garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using, and cook an additional 30 seconds or until fragrant.
6. Press ‘Cancel’. Add the chicken breasts and 1 ½ cups of broth.
7. Lock the lid into place. Turn the vent valve to the ‘Sealing’ position.
8. Select the ‘Manual’ or ‘High Pressure’ setting and set the cooking time to 10 minutes.
9. When cooking time is up, allow pressure to naturally release 10 minutes, then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
10. Remove the chicken from the Instant Pot and shred it with two forks. 
11. Return the shredded chicken to the Instant Pot
12. Add the coconut milk, additional 1/2 cup of broth if needed, lime juice, and fresh cilantro. Stir to combine.
13. Turn onto the sauté setting to heat through. Once hot, taste and season with additional salt and pepper as desired.

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Notes

*Light coconut milk may also be used, which reduces the amount of fat to 10 grams per serving. 

To use cooked chicken, cook the vegetables as directed until tender then stir in the cooked, shredded chicken before proceeding to the next step.

Nutrition Information

• Serving Size: About 1 ½ cups
• Calories: 327
• Fat: 17g
• Sodium: 676mg
• Carbohydrate: 6g
• (Fiber: 2g
• Sugar: 3g)
• Protein: 28g

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-freePaleoWhole30

© The Real Food Dietitians

Recipe By: Jessica Beacom

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