This slow cooker white chicken chili has been one of my family’s favorite chili recipes for years – and also one of the most popular recipes on our whole website. My kids love the warm spices and tender chicken, and I love how easily all the ingredients come together and that it’s so creamy and good while still being dairy free. All I have to do is combine everything in the morning and come home to a cozy dinner in the evening!
Recipe Highlights
I’ve made this recipe so many times I know it by heart. So I can confidently say it has been perfected and is pretty much failproof. Here are just a few reasons why it’s so great:
- There are no beans in my recipe, making it a good option for Whole30 or those who don’t love beans in their chili. However, feel free to add a can of beans if you’d like (pinto beans are a great choice)
- This recipe is naturally dairy free and uses canned coconut. And hundreds of tasters will tell you: It doesn’t taste like coconut!
- It only takes 10 minutes of prep time and the total time will depend on your cooking method. I’ve included stovetop, slow cooker, and Instant Pot directions in the recipe card below.
- White Chicken Chili is the perfect vehicle for my favorite Mexican toppings: fresh cilantro, lime wedges, diced green chiles, and a handful of crushed blue corn chips or tortilla strips.
- This recipe freezes well. You can make a double batch if using a large slow cooker and save yourself from having to cook a few nights in the future.
Health Benefits
Chicken is a lean protein source that contains niacin and other B vitamins to help support a healthy body. I always make sure to read poultry labels to ensure I’m choosing the highest quality chicken whenever possible to get the most nutrients out of my protein, looking for options that are free from antibiotics and hormones.
Then, I use homemade bone broth, which offers gut-healing collagen and proline, as well as all the fresh veggies that provide a boost of vitamins, minerals, and fiber. As a result, this chili makes for a well-rounded dish that can help boost my immune health, promotes muscle growth, and keeps me full at the same time.
Ingredients Needed
Here’s everything you need to make this crockpot white chicken chili today:
- Boneless chicken breasts or chicken thighs – this recipe employs my tips for how to make the perfect chicken breast, ensuring this high quality protein always comes out tender and juicy
- Onion — I use a yellow onion in my chili, but white onion works well
- Bell pepper — any color bell pepper will do
- Jalapeño
- Garlic
- Spices — you’ll need ground cumin, dried oregano, salt, and pepper
- Chicken broth – I use homemade bone broth, but store-bought broth or stock works great
- Coconut milk – canned 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 – I like fresh cilantro, sliced green onions, diced avocado, tortilla chips, sour cream, and/or sliced jalapeños (fresh or pickled)
- Optional – canned white beans (such as pinto beans, Great northern beans, cannellini beans, or navy beans)
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Highlight: Coconut Milk
Sometimes when people see that this recipe is made with canned coconut milk, they think it will have a coconut flavor. This is one of those ingredible recipes that employs coconut milk as a dairy free option to create the creamy consistency I’m going for, but doesn’t taste like coconut at all because of the spices and lime.
I used to eat 100% dairy free, but over the years I’ve learned ways to enjoy dairy even when following a lactose intolerant diet. However, if possible, I still like to make dairy-free recipes just for simplicity and to make them available for a vairety of dietary needs. Not only does the coconut milk make this chili so rich and creamy, it also provides many provides many nutrients, including vitamin C, folate, iron, magnesium, potassium, copper, manganese, and selenium.
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.
Mix Up The Ingredients
I love that this recipe is so versatile! Some of my favorite ways to switch it up include:
- Adding toppings like a dollop of sour cream or Monterey Jack cheese
- Including canned drained beans, such as pinto beans, black beans, cannellini beans, or kidney beans
- Swapping the raw chicken with leftover rotisserie chicken or shredded chicken
- Mixing in frozen corn or roasted green chilies
How To Make Slow Cooker White Chicken Chili
It doesn’t take many steps to get this delicious white chili simmering away:
- Layer: Add the onion, pepper, garlic, and spices to the bottom of a slow cooker. Arrange the uncooked chicken on top in a single layer. Then, pour the broth on top.
- Cook: Cover the slow cooker, and cook on low for 5-6 hours or until the chicken reaches an internal temperature of 165F and the vegetables are tender.
- Shred the chicken: Remove the chicken, and shred it with two forks. Then, return it to the slow cooker. Add the drained canned beans, if using.
- Combine: Turn the heat to high and stir in the coconut milk. Then, continue to cook until the chili is heated through. Stir in the lime juice and cilantro.
- Serve: Season to taste, portion the chili into bowls, and enjoy with toppings.
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Thicken The Chili
I love the consistency of this chili, but there are a few ways to thicken it (and any soup) if desired:
- Make a cornstarch slurry — cornstarch is a gluten-free grain that, when mixed with cold water, turns into a slurry. Mix the slurry in a small dish then add it directly to the simmering chili. It will start to thicken after about 30 seconds of simmering
- Use arrowroot powder — instead of cornstarch, make a slurry using arrowroot powder. This option results in a glossier soup and slightly less thickness, but it’s a great option if you want to keep this recipe Whole30 or grain free
- Use a flour roux — a roux is made by whisking a few tablespoons of flour into a few tablespoons of fat, such as melted butter, to make a thick paste-like base to which you add more liquid. It’s how traditional gravy is made. If you wanted to use this method to thicken this recipe, create a flour-butter roux on the stovetop, then ladle in some of the soup, stirring until it’s thickened, then return the thickened mixture to the slow cooker
- Add cream or coconut milk — stirring in a thick dairy product, such as cream cheese, sour cream, yogurt, or half-and-half can add thickness to a recipe. For a dairy-free or Whole30 option, canned coconut milk works well in most recipes
- Puree beans — beans can be used to thicken a soup recipe and add some fiber and protein at the same time. To use beans to thicken, drain them then puree the beans in a food processor. Slowly stir the pureed beans into the liquid until it thickens
- Reduce — you can often thicken a soup or sauce recipe by letting it cook longer on the stovetop. This allows some of the liquid to steam away and the remaining liquid gets thickened or “reduced”
How To Serve
This crockpot white chicken chili recipe is the perfect vehicle for a variety of chili toppings like fresh cilantro, avocado, jalapeños, and crushed blue corn chips. I also like to serve it with a side of homemade guac and chips, freshly baked cornbread muffins, jasmine rice, or a light salad such as our green goddess salad.
How To Store
I love it when I have a portion or two of this Whole30-friendly white chicken chili tucked away in the freezer for a quick and easy meal. I either freeze the entire batch in shallow freezer-safe airtight meal prep containers or split it into smaller portions and freeze it in souper cubes.
For meal prep or storing leftovers in the refrigerator, I transfer my leftover chili to an airtight container. It keeps fresh for up to 4 days in the fridge.
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White Chicken Chili Recipe
This hearty, bean-free Slow Cooker White Chicken Chili takes just 10 minutes to prep and is naturally dairy free. It’s great for busy weeknights and freezer meal cooking sessions. You can add a can of beans, if you’d like, and customize it with favorite toppings.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 1 small jalapeno, seeds and membranes removed, finely diced
- 6 garlic cloves, minced
- 2 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- 1 ½–2 cups chicken broth (purchased broth or homemade bone broth)
- 1 (14-ounce) can full-fat coconut milk*
- Juice of ½ lime*
- ½ cup chopped fresh cilantro
- Fresh cilantro and lime wedges for garnish, optional
- Optional: 1 (14-ounce) can white beans, drained and rinsed
Instructions
Slow Cooker Directions:
- 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.
- Add the broth and place the lid on the slow cooker.
- Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Turn the heat to HIGH. Add the coconut milk and stir. Add the beans, if using. Replace the lid and continue heating for an additional 15 minutes.
- Stir in the lime juice and fresh cilantro.
- Taste and adjust seasonings as desired.
- Serve garnished with chopped cilantro and lime wedges, if desired.
Stovetop Directions:
- Place a large soup pot or Dutch oven over medium heat.
- Add oil and heat until it’s hot.
- Add the onions and peppers and saute for 5-6 minutes, stirring occasionally, until the veggies start to soften.
- Add garlic, cumin, oregano, chili powder, salt, and pepper. Add the beans, if using.
- Continue to cook until fragrant, about an additional 30 to 60 seconds.
- Lay the chicken in the pan over the onion and pepper mixture. Add 1 cup of broth and bring it just to a boil.
- Reduce the heat, cover, and simmer for 12-15 minutes or until chicken is cooked through.
- Shred the chicken in the pot using two forks (or, you can transfer the chicken to a cutting board to shred before returning it to the pot).
- Add the remaining 1 cup of broth and coconut milk; return to a simmer.
- Cover the pan and allow the chili to simmer for an additional 10 minutes.
- Remove from heat and stir in the lime juice and cilantro.
- Taste and adjust seasonings as desired.
- Serve garnished with chopped cilantro and lime wedges, if desired.
Instant Pot Directions
- Select the ‘Saute’ function on the Instant Pot.
- Add oil.
- When the oil just starts to shimmer, add the onion, bell pepper, and jalapeno.
- Saute 5 to 6 minutes, stirring occasionally, until onion and peppers start to soften.
- Add the garlic, cumin, oregano, chili powder, salt, and pepper. Cook an additional 30 seconds or until fragrant.
- Press ‘Cancel’. Add the chicken breasts and 1 ½ cups of broth.
- Lock the lid into place. Turn the vent valve to the ‘Sealing’ position.
- Select the ‘Manual’ or ‘High Pressure’ setting and set the cooking time to 10 minutes.
- When cooking time is up, allow the pressure to naturally release for 10 minutes, then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
- Remove the chicken from the Instant Pot and shred it with two forks.
- Return the shredded chicken to the Instant Pot. Add the beans, if using.
- Add the coconut milk, additional 1/2 cup of broth, if needed, lime juice, and fresh cilantro. Stir to combine.
- 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 pre-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: 17 g
- (Sat Fat: 4 g)
- Sodium: 676 mg
- Carbohydrate: 6 g
- (Fiber: 2 g
- Sugar: 3 g)
- Protein: 28 g
- Cholesterol: 58 mg
Dietary
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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I made a vegan version with seitan. Also added a carrot and 3/4 c. of quinoa for bulk. Hearty, delicious, and versatile.
Thank you for the feedback and great idea for a vegan version
This recipe is so versatile- even my picky kid loves it!!
Always a victory when picky eaters approve Marianne! Thanks so much for sharing this feedback. We appreciate your 5-star review!
Can I use something other than coconut milk? I understand evaporated milk can be used in slow cooking without curdling – can I use that instead?
Hey Wendy, 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.
Easy, delicious and guilt free. For a busy mom this was so nice to have ready for dinner. Kids enjoyed it with some crackers!
Perfect Sherri! Thanks so much for the feedback and 5-star review!