This Crockpot White Chicken Chili offers comfort and satisfaction, courtesy of its creamy texture and healthy ingredients. The slow cooker keeps it breezy and hands-free!
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Why You’ll Love This Easy Crockpot White Chicken Chili Recipe
- The Slow Cooker Makes It Easy. No time to fuss over stovetop White Bean Chicken Chili? Make this crockpot version instead! This a beautiful dump-and-go crockpot chili recipe (like this Crock Pot Chicken and Rice and Buffalo Chicken Chili).
- It’s a Nice Change-Up From Classic Chili. While I adore the Blue Ribbon Chili in my cookbook and this top-rated Healthy Turkey Chili, I appreciate a change of pace every so often. Crockpot white chicken chili is a great alternative to tomato-based chilis.
- It’s Dietary-Friendly. This is a dairy-free white chicken chili. Unlike other recipes (think Pioneer Woman white chicken chili), this white chili is made of light ingredients and without cream cheese, heavy cream, milk, or sour cream (unless used as a topping).
5 Star Review
“Delicious… this chili was easy to make and full of flavor! Healthy too!”
— Maddy —
How to Make Healthy Crockpot White Chicken Chili
The Ingredients
- Chicken Breasts. Lean, juicy, and tender, family-friendly chicken is the traditional choice for white chili recipes.
- White Beans. Add additional protein and texture to this dish and thickens up the white chicken chili too. Great Northern, cannellini, or white kidney beans all work well.
- Chicken Stock. To better control the seasoning, I always opt for reduced-sodium chicken stock for soup and chili recipes (like this Crockpot Chicken Enchilada Soup).
- Garlic + Onion. For zip, zing, and a little bite. When time allows, I like to saute the onion to mellow it out before adding it to the crock pot, but you can dump and go if that’s your speed.
- Green Chiles. Keep this white chicken chili family-friendly—providing the flavor of chili peppers without adding a ton of heat. It’s also the key ingredient in Chile Verde Pork.
- Cumin + Oregano. A classic spice duo for chili (as seen in this Whole30 Chili) that amps up the yum factor.
- Cayenne. For a little extra kick (add more to taste).
- Cilantro. For color and liveliness. If you’re one of those cilantro haters, feel free to omit it.
- Lime. For a blast of citrus and acidity to balance the rich texture of the chili and wake everything up.
The Directions
- Add the Chicken to a Slow Cooker. Stir in the remaining ingredients (except for cilantro and lime).
- Cook the Chicken. Cook on LOW for 4 to 6 hours or HIGH for 2 to 4 hours.
- Shred the Chicken. Set it aside.
- Puree. Blend a portion of the chili to thicken it, leaving some of the beans whole. Return the chicken to the crockpot and stir in the cilantro.
- Serve. Add a squeeze of fresh lime juice and any other desired toppings. ENJOY!
Crockpot White Chicken Chili Toppings
- Sliced Avocado. A must-have in our house!
- Plain Greek Yogurt. Cool and creamy. Sour cream works well too.
- Shredded Cheese. A little cheesy goodness is delightful on this chili.
- Diced Jalapeno. For those who like their chili with a little more kick. (Spice lovers, you need to try my Green Chili Recipe.)
- Crushed Tortilla Chips. A nice way to add crunch.
Storage Tips
- To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days
- To Reheat. Warm the chili in the microwave or on the stovetop until steaming.
- To Freeze. Place chili in an airtight, freezer-safe storage container and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Leftover Ideas
Try serving reheated chili over crispy Baked French Fries, over tortilla chips and cheese for white chili nachos, or over an Air Fryer Baked Potato or Crock Pot Baked Potato.
What to Serve With Crockpot White Chicken Chili
- Bread. Nothing beats dunking Jalapeno Cornbread, Skillet Cornbread, or Rosemary Olive Oil Bread into this chili.
- Veggies. Roasted Cauliflower, Sauteed Carrots, or Grilled Corn would be tasty paired with this dish.
- Guacamole. Homemade guacamole and chips are a delightful side for this chili.
- Crackers. Ranch Crackers are delicious with soups and chilis.
Recipe Tips and Tricks
- Know Thy Slow Cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crockpot.
- Make It Creamier. If you’d like a more decadent chili, you can make this a cream cheese crockpot white chicken chili. Before blending the beans, stir in 4 ounces of diced room-temperature cream cheese.
- Try it with Thighs. If you prefer chicken thighs, you can use them here. Note that chicken thighs may need slightly longer to cook, so keep an eye on them.
- Turn Up the Heat. Since the chili isn’t spicy, if you’d like it to have a bit of a kick, I recommend adding a bit of jalapeño to this recipe.
Crockpot White Chicken Chili
Prep: 15 minutes
Cook: 5 hours
Total: 5 hours 15 minutes
Servings: 6 servings
Video
The BEST crockpot white chicken chili with chicken breasts, green chiles, and white beans. Easy, creamy and healthy, this recipe is a winner!
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Ingredients
- 1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
- 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
- 2 (15-ounce) cans reduced-sodium white beans such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
- 2 (4.5-ounce) cans diced green chiles
- 3 cloves garlic minced
- 1 small yellow onion (or 1/2 large) finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- Fresh lime wedges
- For serving diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
Instructions
- Place chicken in the bottom of a 6-quart or larger slow cooker.
- Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
- With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.)
- Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
Notes
- STOVETOP DIRECTIONS: In a large pot, sauté the onion over medium heat in a tablespoon of olive oil until softened. Add the rest of the ingredients as directed and bring everything to a simmer. Let cook 15-20 or until the chicken is fully cooked and tender. Remove the chicken, shred, then finish the recipe as directed.
- SLOW COOKER TIP: Know thy slow cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crockpot. My chicken was ready on high after 2 1/2 hours.
- FOR THICKER CHILI: Start with half the amount of broth (2 cups) and add more at the end to thin the chili to the desired consistency.
- TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat chili in the microwave or on the stovetop until steaming.
- TO FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6) without toppingsCalories: 314kcalCarbohydrates: 36gProtein: 34gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 60mgPotassium: 1221mgFiber: 8gSugar: 1gVitamin A: 176IUVitamin C: 17mgCalcium: 147mgIron: 6mg
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Frequently Asked Questions
Why Are Canned Beans Rinsed and Drained in Chili Recipes?
I like to drain and rinse my canned beans when making chili to remove some of the extra sodium content. If sodium is not a concern, you may skip this step. If you do skip, you may want to reduce the amount of chicken stock used to prevent the chili from becoming too thin, however.
How Can I Adapt Into an Instant Pot White Chicken Chili Recipe?
I have not personally made this recipe in the Instant Pot, however many readers have reported success doing so in the comments. Try adapting using my Instant Pot Chili recipe as a loose guide or experiment on your own. If you attempt this recipe using your Instant Pot, I’d love to hear your results. (Try my Instant Pot Paleo Chili next!)
What’s the Difference Between White Chili and Regular Chili?
The difference between white chili and regular chili is mainly the presence of tomatoes. White chili does not contain tomatoes, and regular chili does contain tomatoes. Also, white chili typically uses chicken instead of beef. (If you want a chili recipe without meat, try my Vegetarian Chili Recipe.)
How Do I Make Sure My Chili is Thick?
For hearty chili that isn’t soupy, I recommend waiting to add most of the chicken stock until the end. Start with 2 cups and add more later to reach your desired thickness.
Hi, I live in the UK and can’t get a hold of the diced green chiles, is there something else that I could use as a substitute?
thanks
Hi Suzie! My aunt and uncle live in London and have the same dilemma. Unfortunately, my aunt reported that she hasn’t found a good substitute yet (she flies green chiles home with her from the states with her in her suitcase!). I wish I had a better suggestion, but I am afraid that this one has me stumped, since I’m not familiar with the options in the UK myself. Perhaps try an internet search for good swaps?
I have used jalapeno peppers as well as green salsa. Turns out delicious either way!
Thanks for reporting back, Amy!
I’m in Oz and I couldn’t either. I bought a jar of sliced jalapeños, measured out quarter of a cup, diced them up and put them into the slow cooker. Worked a treat and tasted amazing!! Good luck :-)
GREAT suggestion Anne. Thank you!! I’m so glad you loved the recipe too :)
Hi Erin! I cant wait to try this recipe but I’m wondering if the blending and or processing is mandatory for the recipe? Laziness is the only reason behind this question lol
Thank you :)
Hi Megan! The blending isn’t mandatory, but it does help thicken up the chili. If you don’t mind a thin chili, you can certainly skip that step!
I’m going to add yellow hominy…I’ll let you know how it turned out…
I’ve love to hear how it turns out, Tina! Thank you for trying the recipe! I hope you enjoy it!
Mine ended up really soupy, even after the last step… any ideas what I did wrong?
Hi Ashley! I’m not sure what happened (did you rinse and drain your beans before adding them?). It could be that you did everything perfectly but just prefer a thicker chili. If you’d like to try again, I’d suggest adding less chicken stock. You can always thin it out at the end if it seems to thick (but as you’ve seen, the reverse is basically impossible!).
I did drain and rinse, but maybe next time I’ll use less stock. Thanks for the suggestion!
Same happened to me and I only used one cup,I also drained?
It’s hard to say what may have caused the variation, Patrice, but you might try less stock next time!
I just made it today and I followed the “start with 2 cups of stock for a thicker chili” instruction… mine came out perfect consistency like this!
Chelsea, I’m so so happy to hear how much you enjoyed it. Thank you for sharing!
This looks amazing! How would I modify the recipe for frozen chicken breasts in the crockpot as opposed to raw? For time, liquid modification, and low vs high setting, etc. ? Thanks!
Hi Merrell! I actually would not recommend cooking the chicken from frozen, as it may become unsafe to eat. I suggest letting your chicken thaw first, and then cooking as directed. I hope this helps!
This sounds lovely!!! I’m making it right now…suggestion on what kind of shredded cheese would be super appreciated!!! Thank you Erin!
Hi Hilary! I think cheddar, colby-jack, monterey jack, or even a Mexican blend would all be delicious options! I hope you enjoy the recipe!
Hey Erin, I just signed up for your newsletter. I usually make regular chili on Christmas Eve, but want to make your chili this year. The problem is that whenever I make chicken breasts in the slow cooker they end up dry. Do you think boneless, skinless thighs would be good in this recipe?
Hi Pollie, I think chicken thighs would work fine if you prefer those! I also put a note at the end of the recipe that encourages checking the chili for doneness on the earlier side since chicken breasts are prone to drying out if they’re overcooked. I hope you love the chili! (And thank you for signing up for the newsletter!)
Thank you! I did see the comment. I just know myself, and I tend to “set it and forget it!” Merry Christmas!
My name is Pollie. Not Polliw. Aarrrgh!
This was delicious! We are on a ski trip in Colorado so put all the ingredients in the crockpot and went out to ski for the afternoon – came back to our cabin smelling soooo good and a big pot of tasty chili! Using the immersion blender to blend up some of the beans and stock is genius. We used all the toppings you suggested and it was phenomenal – perfect for those liking a little or a lot of spice since the jalapeños added any desired kick. Thank you Erin!
I am so happy to hear how much you all enjoyed this Melissa! Thanks so much for trying the recipe and taking time to leave this kind review. I really appreciate it!
What is the serving size of this recipe? I know it serves 6 but is it like one cup servings? Thanks
Hi Sara! I apologize, but I didn’t specifically measure this recipe. If determining the exact measurement is important, I recommend dividing it up between a few storage containers and estimating from there. For example, you could divide the whole batch between three containers, then use half of each container as 1 serving. I know that isn’t ideal, but I hope that helps! I hope you enjoy the chili!
This was delicious! I even messed up and put the whole lime (juice) into the crockpot at the end! I added a little greek yogurt to thicken as well, plus some extra cayenne. Yummy! I loved the tip about blending part of it at the end- I’ve read that on other recipes before but have never done it. It really helped to thicken and bring the flavors out! Will be making often!
Thanks so much, Melissa! I’m glad you enjoyed the recipe, and I really appreciate that you took the time to leave this nice review!
Haven’t tried this yet, but I thought I’d mention I usually just use a potato masher and mash up some of the beans (instead of an immersion blender. Works fine, thickens it up.
Thanks for the tip, Sheree!
This looks delicious! I am definitely trying this next week!
I’m sorry to hear that Gwendolen! Did you blend the chili with an immersion blender as directed? That is what does most of the thickening.
Followed every measurement, cook time, and instruction, including using the immersion blender ?
I’m sorry that it came out more liquidy for you, Gwendolen! Although other readers have made the chili and loved it as is, I have gotten one or two reports of it being liquidy. Because of this, I am going to update the directions not to add all of the chicken stock at once. I hope that helps next time!
Hi~ Just made this today for an entertaining girlfriends birthday luncheon, and we all gave it a thumbs UP! One gal copied your website to make for her husband the soup. My lil’ tweaks: since I didn’t give myself much prep time, I did use the crockpot on high, took chicken out at 2 3/4 hour mark, blended 1/3 of ‘runny’ soup mix in my Nutribullet (which worked fine) as I added ~1 T. of cornstarch to thicken. Then since I always like to add items…..3/4 can of whole kernel corn and fresh spinach at the end of cooking. With the thickened portion and rest of beans, corn and spinach, it was just the right thickness for chili. Along with all your toppings as added choices to sprinkle on individual bowls. Yum!
Hi Luciene! I’m so happy to hear everyone at your luncheon gave the chili a thumbs up! Thanks for sharing your tweaks and additions…they all sound delicious. I really appreciate your taking the time to leave this wonderful review!
Thanks for the tip on adding spinach. I was looking for a veggie to add to round out the nutrition component!
I add whatever veggies I have on hand and it always works great! I’ve used sweet potato, zucchini, fresh tomato chopped up, even eggplant! That’s the beauty of a well-seasoned recipe… it lends itself to adding what’s available! xoxox
Hi Kathleen! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for posting this recipe. I didn’t see the complaints about it being too runny until after I had assembled everything and threw it in the crockpot…Nothing a little cornstarch can’t fix. No need for dramatics :) [Plus I like my chili a little on the soupy side.]
I was, however annoyed to discover that I was out of cilantro – which I didn’t realize until it was too late. Ended up adding chives. Not the same, but still good!
Thanks so much, Heather! I’m glad you still enjoyed it sans cilantro. :) Thanks for taking the time to leave this review!
Made this over the weekend and it was PERFECT. Plenty thick with great flavor. Thank you!
I am so happy to hear that Laura!! Thanks so much for trying the recipe and letting me know that it was a hit :)
Would you recommend adding a little flour and/or a little milk to help with the thickening of the chili? I’m making this recipe today for dinner. It’s in the crockpot as we speak
Hi Stephanie! The chili was plenty thick for me without adding any kind of flour or cornstarch. Once you blend it up with the beans, you should be good to go. Adding the chicken broth in two parts (while it cooks and then more as needed when you blend) as the recipe directs will make sure that it doesn’t get too watery to begin with. I hope that you love the recipe!
We loved this recipe, came out perfect. My kids and husband both loved it. Successful dinner tonight! I will be making this one again.
Hi Christina, I’m so glad the recipe came out perfect and your family loved it! Thanks for taking the time to leave this awesome comment!
I thought it came out the right thickness. Just right.
Thanks for the feedback, Christine! I’m glad it came out just right!
How much is in a serving and how many cups does this make? It looks great, but I’d like to know if I need to double it.
Hi Jenny, I’m really not sure! My crock pot is 6 quarts and it was quite full, so I’d say the recipe yields about 4 quarts, at the least.
Hey Erin! This made about 10.5 cups of chili. I also added a can of salsa verde. We LOVED it! Thanks for a good recipe!
Jenny, I am so happy that you loved this! Thanks for letting me know about the serving size, and the salsa verde sounds so yummy.
Can you use frozen chicken breast?
Hi Dawn, if you’ve got frozen chicken breast you’d like to use, it would need to be safely thawed first before adding it to the crock pot.
Amazing! This was a great recipe full of amazing flavor and I love how everything with the exception of the beans were fresh ingredients. I also love how quick and easy it was to meal prep for an entire week by just throwing everything into the crockpot. I definitely look forward to more amazing recipes similar to this.??
Thank you so much! I’m so happy to hear that you enjoyed the recipe. I really appreciate your taking the time to leave this wonderful review!
I made this for dinner on Saturday- what a hit! And so nice not to be stuck in the kitchen cooking when guests are over. This is definitely on my repeat list.
I’m so glad to hear this recipe was a hit for you, Georgia! I really appreciate your taking the time to leave this wonderful review!
BEST CHILI EVER. I didn’t add all the chicken stock at once like the recipe suggested, and it turned out perfectly. I didn’t have any avocado at home, but I bet that makes it even better and am going to add it next time. Thanks! Looking forward to leftovers tomorrow.
Hi Kati, I’m so glad you loved the chili! Thanks for giving the recipe a try and taking the time to report back!
Mine was watery as well but the flavors were still so yummy! We did not have an immersion blender so maybe that was why it was watery for us. We did try to just blend the beans with a regular hand mixer but obviously didn’t work well. My daughter was kind of picky about eating it as a chili/soup so I put the filling in a cheese quesadilla and it was soooo good!! Definitely recommend that option also!!
Hi Christy, the blending definitely does help thicken up the soup from the pureed beans. But your idea to put use it as filling for a quesadilla is a great! I’m glad you enjoyed the flavors!
This was the easiest recipe to follow. I was scared to put in all 4 cups of the broth at once, due to the comments about too soupy chilli, so I only used 2.5 cups of broth and I got the perfect thickness. The flavor is amazing! Thank you!
Thank you so much for reporting back, Suheil! I’m so glad to hear that you enjoyed the chili!
First time of many that I’ll be making this.
Thank you.
I’m glad you enjoyed the chili, Gabriel! Thank you for taking the time to leave this review!
I made this recipe for a crowd of company and it was a hit! Love that it was a lighter-feeling soup that I felt I could serve in the summer. Thanks for sharing!
I’m so happy to hear you enjoyed this soup! Thanks so much for taking the time to write this review!
I just made this today, it turned out so good! I put in about half the recommended amount of chicken stock, I just poured it in and kind of eyeballed it. I used the immersion blender and blended it pretty well, and it turned out to have a really nice consistency after I re-added the shredded chicken. Thanks for the recipe!
Awesome, Liz! I’m so glad to hear you enjoyed it. Thanks for taking the time to leave your review!
Can you use ground chicken? Currently what I have on hand.
Definitely, Lauren! Just brown it first before adding it to the slow cooker.
Any substitute for the immersion blender? I don’t have one but really want to make this! I have a nutribullet and regular blender… if I take some beans out and purée them then add them back in, would the effect be similar?
Hi Chloe, yes, that’s exactly how I’d do it if I didn’t have an immersion blender! I hope you enjoy the recipe.
I just made this recipe and used my nutribullet- it worked perfectly for this recipe!
Woohoo! Thanks for reporting back, Annie!
Do you put the chicken in raw?
Hi Ness, yes, that’s correct! The chicken goes in raw.
Can you use dried beans in lieu of canned?
Hi Crystal, I haven’t tried this recipe with dried beans, so you’d be experimenting. The cooking time may be different, and you’d likely need to adjust the liquid ratio since dried beans will absorb more. If you decide to give it a try, I’d love to hear how it goes!
I doubled the recipe, used a whole chicken, then weighed out the shredded meat, replaced one can with rinsed black beans and 1 can with frozen corn kept the first two white beans. This added some interesting colors to the overall look .
Shelley, thanks so much for sharing your tweaks! I’m so glad you enjoyed the chili.
Lots of protein and fiber and delicious. Was a hit with family and friend right out of the gate. Highly recommend the toppings of avocado and jalapeño, a bit of shredded cheese or sour cream, and a squeeze of lime. Made a good six servings. Thanks for sharing this!
Thanks for taking the time to leave this awesome review, Jan! I’m so glad the recipe was a hit!
This was the first evening of the season where it wasn’t scorching hot in North Carolina, so we made this chili. We really loved it, and the specially enjoyed the jalapeño addition!
Lisa, I’m so glad to hear you loved the chili! Thanks for taking the time to give it a try and report back!
This sounds really yummy!! Can you please tell me how much is 1 serving (1 cup, 1/2 cup)? I’m trying to portion control. Thanks!!
Brandi, I am afraid I didn’t measure this out precisely, and it can change depending upon if you add extra water/chicken stock. I’d use the total number of servings as a guide. I’m sorry I can’t give you more specific info!
This was outstanding! My 4 year old kept saying “really thanks for this dinner mom” even at bedtime!
The family seemed to enjoy the creamy texture, flavor without the spice and that it was tomato free. The toppings making it even better of course but it was good straight from the pot. We ate the entire batch! I recommend doubling it if you want left overs.
My only tweak was to double the cumin, cayenne & garlic.
YAY! I am so happy to hear how much you all enjoyed it Lela. Thank you for taking time to leave this lovely review also. It really means a lot!
I am not a leftovers person–I’ve never learned to cook for less than four people and we end up throwing out so much food because I either don’t want what I ate last night for today’s lunch (I’m hard to please), or I just forget about what’s in my fridge. Tonight is different. I am definitely looking forward to warming up this chili for seconds tonight. This recipe is fantastic! The only thing I changed was I only added 3 cups of chicken stock. I like the use the hand-mixer trick to shred my chicken, and doing so doubled as blending enough to thicken the chili. My husband ate a bowl full then kept going back to the slow cooker with tortilla chips to eat it like a soupy party dip.
Emily, I am SO HAPPY to hear this! Thanks so much for trying the recipe and sharing this wonderful review!
This was delicious! Super easy too. I used frozen hatch green chiles instead of the canned. It came out delicious. We topped it with avocado and greek yogurt. It was just spicy enough. Great fall or winter dish.
Sara, I am so happy to hear this! And the hatch chilis sound wonderful. Thanks so much for trying the recipe and taking time to leave this wonderful review!
This sounds amazing! However, I wanted to make this for dinner tonight! Any suggestions on doing it on the stove rather than in the slow cooker?
Hi Tess, I haven’t made it on the stovetop before, but I would probably start by sautéing the onion first in a little olive oil until it’s softened. Then add the rest of the ingredients as directed and bring everything to a simmer. Depending on the thickness of your chicken, those pieces will probably be ready to shred after 15–20 minutes of simmering. I hope that helps!
Made this last night. I will definitely make it again. The flavors were awesome but I made these adjustments. I put the broth, beans into the crockpot before I read the comments about being to runny. I grabbed a ladle and took out about half. I used the regular amount of everything else except they cayenne for which I put about 3/4 of what the recipe called for. I like hot but I’ve been burned recently too many times by recipes with way too much cayenne. I knew for both the broth and the cayenne I could add more later if needed. So glad I scooped out the broth. I never added any more back. The chili was still a bit soupy so when I blended the beans and broth in a separate container I added a heaping tablespoon of flour. That helped to thicken it up some. It was still a slight bit on the thin side so I made a small batch of rice. I knew a Midwesterner that told me they serve chili that way. Grocery store was out of jalapenos but there was enough heat that we didn’t miss them. I used a little Mexican blend shredded cheese. I keep plain yogurt in the fridge all the time so substituted that for sour cream. And, we did the avocado. It was really, really, really tasty! I’ll make it a regular go to recipe, for sure.
Lisa, thank you so much for reporting back and for sharing the tweaks you made! I’m so glad to hear you enjoyed the recipe.
Has anyone added corn to this recipe?
Hi Jessica, reader Luciene mentioned in her comment that she added 3/4 of a can of whole kernel corn to her batch and enjoyed the results!
Made with a few variations. Diced one jalapeño pepper and sautéed with the onion and garlic before adding to the slow cooker. Reduced the chicken stock to 2 cups and used the cilantro as a garnish. After removing the cooked chicken, pulsed about a third of the stock/beans in the food processor and returned that to the slow cooker with a can of white hominy (drained) and the shredded chicken. Served with a squeeze of fresh lime juice, sliced avocado, dollop of sour cream and cilantro. Yum!
Woohoo, Karen, I’m so glad you enjoyed the soup! Thanks for sharing your tweaks and for reporting back!
Made this last night. My daughter and I are on weight Watchers. With their new Freestyle program, this is only one point! So we were free to add cheese, tortilla chips, avocado and sour cream and it was still only 6 points. It was a bit thin even after the immersion blending. I’d forgotten about adding less stock. Actually next time I’ll just double the beans! I also am going to use regular broth and beans rather than low sodium. I had to add more buillion.
Diane, I’m so glad you enjoyed the soup! Thanks for sharing the extra information and your feedback!
This recipe is 6 Weight Watchers smart points, I am so making this tonight! Thanks for the recipe!!!
I hope you enjoy it, Lyndall!
This was delicious! I thought it was a bit salty, so I will use less salt next time – there will definitely be a next time! I doubled the recipe, added corn and half a can of fire roasted diced tomatoes, and used less chicken stock. I used an immersion blender on the diced tomatoes and half the beans, to make it thicker. I used boneless skinless chicken thighs. It was delicious and the best night of the week to come home from work to a delicious dinner all done!
Leandra, thanks so much for taking the time to share your tweaks and review! I’m happy to hear you enjoyed the chili!
Great flavour and really easy. Had to improvise the chopped green chiles as we can’t get them in the UK!
Alan, thank you so much for taking the time to write this review! I’m so happy to hear you enjoyed the chili!
I’ve got it in the crock-pot as I type, and it smells FAB! :)
I’ve made white chili twice, both on the stovetop. First time, combining ingredients/methods from two recipes and it was out of this world great. Second time not sure what recipe I used, but it was awful. So, trying again. Only thing I’ve added to this recipe is a Serrano chili. I have my potato starch at hand in case I think it’s too thin as I’ve read above. No worries! I’ll do a taste test about an hour before it’s done and see if it needs adjusting.
I hope you enjoy the chili, Hannah!
I thought it was REALLY good! It didn’t need any thickener for our liking, especially considering soup is always thicker the next day, so added nothing to thicken. Next time I’ll add another can of beans because I LOVE BEANS. And, I’ll back off a tad on the cumin. Cumin is an acquired taste I think for a lot of people, and while I love it – it was a bit too much for myself. This is a great base recipe though that gives lots of wiggle room for individual tastes. I’ll be making this again. Thanks, Erin!
Hannah, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to share your feedback.
Going to try this! Can you tell me how big each serving is?
Thanks
Hi Paige, I’m afraid I didn’t measure this out precisely, and it can change depending upon if you add extra water/chicken stock. I’m sorry I can’t give you more specific info!
I made this today. The only difference was 1/2 teaspoon more cumin and that was an accident. It was AMAZING! I added sliced avocado and squeezed a lime before serving. It was so good. I will be making this again. Thank you!
Yvette, THANK YOU!!! And thank you for leaving this glowing review too. It means a lot!
I am making this as I type to you. It sounds so yummy. I and my husband like a little more spice so I used only one can of green chili’s and a whole chopped up fresh pabalmo chili. I did only put 3 cups of broth. It smalls wonderful and can’t wait for a taste. Such an easy recipe to. Thank you. I’ll let you know how it comes out.
I hope you both loved it Diana!
It came out GREAT. Thank you for a new go to meal.
WHOOOO HOOOO!
Can you put the chicken into the crockpot frozen or does it need to be thawed first? I really need to make this now and my chicken is frozen. Is that okay? Do you have a modification to accommodate for that?
Rachel, I do recommend thawing first for food safety. I’d suggest looking up a few methods to quickly thaw chicken. The microwave can work sometimes in a pinch!
Delicious recipe. I have made it several times. I like thicker chili so I only use about 1 1/4 cup broth — significantly less than the recipe calls for. I also add more garlic.
Lori, thanks so much for sharing your tweaks! I’m glad to hear you enjoy the chili.
Can’t wait to try this recipe. Only problem, I have a 2.5 quart crock-pot and this requires a 6 quart. Any recommendations on how to reduce measurements so it will fit?
Hi Ebrie, I don’t have that size so I can’t say for sure, but I think you could halve the recipe to fit a smaller slow cooker. I hope you enjoy!
This is my go-to white chicken chili recipe! The minute it starts feeling even remotely brisk outside, I can’t wait to whip out my slow cooker and make this. It is such an easy meal and makes for delicious leftovers. I love that it is a flexible recipe as well. You can sub different types of white beans (northern, white kidney beans, etc.), Greek yogurt for sour cream, different veggies, etc. to really make it your own. Thank you, Erin for yet another staple recipe for my kitchen!
Hilary, I’m so happy to hear it’s a favorite! Thank you so much for taking the time to leave this wonderful review.
We had this for dinner last night and it was a hit even with our 2yr old. I used thighs instead, and they shredded by themselves, so I had to make a slurry to thicken, but turned out great! I also added a can of corn and am glad I did, it added a little more hardiness.
Tasha, I’m glad the recipe was a success! Thanks so much for taking the time to report back. :)
Anyone adapt this to Instant Pot?
Hi Lara, I haven’t tried it myself, so I can’t make any specific recommendations. An online search for converting might be helpful, but hopefully someone is able to chime in!
Loved this recipe, it is so delicious! The hubby liked it too!
I definitely put in too much chicken stock up front and since we like it more on the thick and hearty side, I ended up blending up most of the beans and onions and then added in another whole can of the beans.
Amanda, I am so SO happy you loved it! Thanks for taking time to share this review!
This was outstanding. Modifications I made were to use chicken thighs (because I had some to use up), to which I applied the spices as a bit of a rub, then sauteed in a Tbsp of oil along with the onion and garlic, just to get some browning/flavor. I added just 1 14-oz can of broth per others’ recommendations, and when I blended some of the beans at the end, I added about 1/4 cup Chobani plain nonfat Greek yogurt to give it a bit more thickness and creaminess. I don’t normally leave comments, but this recipe is such a keeper!
Katie, I’m so glad you enjoyed the chili enough to leave a comment! Thanks so much for sharing your tweaks too.
This is one of our go to meals. I make it at least once a week in the fall because our whole family agrees on it and it’s healthy. Thanks!
Soooo excited to hear that Patricia, thank you!
I added cauliflower, doubled the garlic, and added one diced, seeded jalapeno to the crock pot along with the full amount of broth and all the other ingredients. I then made sure to blend most of the cauliflower with the immersion blender and that worked perfectly to thicken it. I agree with others that you need all the toppings, especially the cilantro. Next time I’ll use two jalapenos or keep some of the seeds in to add some spice. Super yummy, and my husband loved it.
Susan, I’m glad the recipe was a hit! Thanks so much for taking the time to share all your tweaks too.
I have to make this the night before for a chili cook-off at work. Would you recommend making the whole thing then just heating it up the next day? Or would it be better to wait and shred the chicken, blend some of the beans the morning of before warming it up? I don’t want the beans to be too mushy.
Hi Thallassa, I think you will be fine to make the whole thing and warm it up the next day. I hope everyone enjoys it!
Has anyone tried to make this in an instapot vs a crock pot?
Hi Jami, I haven’t tried it myself, so I can’t make any specific recommendations. An online search for converting might be helpful, but hopefully someone is able to chime in!
Very tasty and perfect for large group! I made fairly quickly in about 30”-60” with simmer time to let flavors blend.
I used ratio of 4 large chicken breast: 4 cans great northern beans (2, I pre blended/purées right out of can): 4 cans of chopped green Chile’s, and only about two cups chicken broth… added about another 1 cup broth at end.
While the onions were sautéing in about half cup chicken broth. I boiled chicken for about 15-20” with chicken stock or water and 2 jalapeños sliced. I threw out the boiled chicken water, reserved the jalapeños, and the chicken which easily shredded.
I doubled all listed seasoning and combined all ingredients in dutch oven pot. Simmered about 1 hr. And added chopped cilantro at end. Had a good kick my guests enjoy, was nice and thick/less soupy than others mentioned, and plentiful!
Once in the bowl, we Loved adding extra cilantro, sour cream, shredded Monterey Jack cheese, avacados, and squeeze of lime!
Thank you for great recipe!
I’m so glad you enjoyed it, Allison! Thanks for sharing your process too!
This recipe is incredible! Our entire family loved it. Can’t wait for leftovers for lunch!
So excited to hear that Kendall, thank you!
Should I drain the diced green chiles?
Hi Donna, no, you do not need to drain the chiles. Enjoy!
Really delicious with a few minor tweaks. Had to give 4 stars since I did have to change a few minor details. I took the advice and added only 2 cups of chicken stock up front. I did not blend any of it in a blender at all. At the end added 1 cup of chicken stock which for me made the consistency perfect. The recipe needed a lot more salt than called for so kept adding until it had some good flavor. Also squeezed one lime in at the end. Will be making again! :)
Melissa, I’m glad you enjoyed the soup! Thanks for sharing your tweaks too.
I have chicken that I have already cooked and shredded. How’s should I adjust the time in the slow cooker?
Hi Carson, you’d likely need a little less time since the chicken is already cooked and you’d be stirring it in after the soup gets hot and all the flavors meld together. I have never done it this way, so unfortunately I don’t have specific timing to share. I hope you enjoy the recipe!
This is packed with flavor and I love that you make this in a crockpot!
One of my families favorites
The absolute best way to make chili is in the crock pot! This is great!
So delicious! I’ll be making this a lot for those football watching Sundays this winter!
My favorite chili!
I loaded up on all those toppings and it was AMAZING!
We have been making this recipe since you posted it. Our favorite!!
Loved it!
So happy to her that, thank you Susie!
Erin – Loved this recipe! Very fresh and healthy. I didn’t use the immersion blender at the end; just shredded the chicken. Still turned out to be a delicious dinner! Thank you for the recipe :)
(The “Leave a Review” link wasn’t working for me, hence the reply to one of your previous comments.)
Whitney, thank you for letting me know how it came out and for leaving this comment despite the technical hiccup. I appreciate it so much!
You can buy green chillies from Amazon. Not sure how much it would cost to ship to London, but worth a try!
Thanks for the tip, Hope!
Hello , this looks great . Do you think it can be done in an instapot? If so any suggestions for modifications?
Thanks
Hi Dario, I haven’t tried it myself, so I can’t make any specific recommendations. An online search for converting might be helpful, but hopefully someone is able to chime in!
Recipe was simply delicious. I added a can of enchilada sauce and some shredded cheese. ?
Thanks for sharing your tweaks, Barbara! I’m glad you enjoyed the recipe!
Do you think I could use frozen chicken breasts?
Hi Kristin, you can definitely use frozen chicken breasts for this recipe, just make sure they’re thawed first. (It’s not recommended to put frozen meat in the crockpot for food safety reasons.)
I don’t use the slow cooker often…and honestly I think this may be my first time. My fiancé and I just had a baby and I am always struggling to make dinner. I’m used to cooking at home- and am honestly a decent cook and always cook from scratch vs processed anything..but lately we have been scrambling at dinner time when dad gets home from work. He suggested that i maybe try making crockpot dinners and for some reason I immediately thought pot roast..and turned my nose up. Well I finally gave in today and found your recipe in my search and it looks wonderful! I am pleased to say that my baby has just gone down for his first nap and I basically have dinner cooked – a remarkable feat considering dinner is usually just being finished by 9 or 10 pm!
My only question is whether or not it’s okay to use dried beans in this recipe?
I used 1 can of cannellini beans, 1/4c of dried black beans, and 1/4 c of dried kidney beans (these were boiled for 10 minutes prior to adding to the crockpot).
I added 5 cups of broth. And am assuming that it will take about 5 hours to cook.. what do you think?
I am also hoping that it is a little soupier (is that a word?) so I can add a bit of quinoa …we have some leftover and it’s a good source of iron which I’m really needing at the moment- does that sound too weird?
Hi Tammy! Dried beans will require more time and liquid—I haven’t tested the recipe that way, but I’m interested to hear how it turns out for you. I think you could try adding quinoa if you’d like (I haven’t tried that myself). I hope you enjoy!
Hi there. How much is a serving i.e. 1 C, 2 C etc. Thank you. :)
Hi Lisa! I apologize, but I didn’t specifically measure this recipe. If determining the exact measurement is important, I recommend dividing it up between a few storage containers and estimating from there. For example, you could divide the whole batch between three containers, then use half of each container as 1 serving. I know that isn’t ideal, but I hope that helps! I hope you enjoy the chili!
I love this recipe! I make it all the time, thank you! I would like to share that I add an extra ingredient. A jar of store bought salsa Verde! It’s a brand that starts with the letter H, but I don’t remember the full name. I lessen the amount of stock to make up for the added liquid. It just adds a very nice flavor to the chili. Try it next time you make it! Delicious!
Thank you for sharing your addition, Ashley! I’m so happy to hear that you’ve enjoyed this recipe!
I’ve made this so many times and it is SO good! Thank you for the recipe. I’m making it this week and looking to remove the chicken to make it veg friendly. Any suggestions on cooking time? High on 2 hours OK? Thanks!
Hi Valerie! I’m so happy you’ve enjoyed this recipe! While I have not tried to make this recipe without the chicken, I believe the cooking time would stay the same. You could also try adding additional beans to make up for the missing protein. If you try it this way, I’d love to hear how it goes!
Simple to prepare and delicious! Thank you!
Thank you for taking the time to share this kind review, Toni! I’m so happy to hear that the recipe was a hit!
I like spicy food and can handle a good amount of spice. I added one jalapeño with the seeds and it is spicy and delicious!
I’m so happy to hear that this recipe was a hit, Susan! Thank you for taking the time to share this kind review!
Excellent flavor and good advice since I’m a cooking novice. The chicken was dry on low after 4 hours and I didn’t mince the onions small enough. Her tip about using 2 cups of chicken stock at the beginning saved me. Definitely worth making!
Thank you for taking the time to share this kind review, Leslie! I’m so happy to hear that this recipe was a hit!
Excellent recipe! Everyone in my family loved it. Making it wise— I had some chicken precooked so it was a nice, quick meal to put together. I really like that the recipe is fairly simple, the ingredients are not expensive or difficult to find, and the instructions were easy to follow. I added a bit of chicken stock just for a bit of extra chicken-flavor, but it really didn’t need it.
I’m so happy you enjoyed this recipe, Shelley! Thank you for taking the time to share this kind review!
This looks delicious. Is this recipe something that freezes well? I’d love to make it and freeze for later.
Hi Stephanie! Yes, this recipe freezes well. I hope you enjoy!
I noticed the nutritional info did not include protein count? Can you let me know what that is. Thx!
Hi Leah! Based on my calculations, this recipe has 34 grams of protein. If it’s important to have precise numbers, I recommend using a tool like MyFitnessPal to calculate the nutrition information based on your exact ingredients. I hope this helps!
How could you adjust this recipe for a 2 quart crockpot?
Hi Hayley! I don’t have that size so I can’t say for sure, but I think you could halve the recipe to fit a smaller slow cooker. I hope you enjoy!
I made this and it was so easy and delicious! Just threw all ingredients in the slow cooker and viola a delicious meal for the whole family. My kids liked it too! And I ended up having it again two days in a row for lunch because I liked it so much! Thanks for the recipe!
Melissa, I am so happy to hear it! Thank you for taking time to leave this lovely review. It means a lot!
Made this chili for the first time this week and absolutely loved it. I’m enjoying a bowl of leftovers at the moment, actually! It was the perfect amount of flavor for me, but not too spicy for my husband. Will definitely make again!!
Thank you for sharing this kind review, Becky! I’m so happy this recipe was a hit!
Hello
I am making this for Superbowl and wanted to use premade rotisserie chicken..if I do how long should I cook it in the slow cooker?
Hi Mariam! You’d likely need a little less time since the chicken is already cooked and you’d be stirring it in after the soup gets hot and all the flavors meld together. I have never done it this way, so unfortunately I don’t have specific timing to share. I hope you enjoyed the recipe!
LOVE this soup. I usually add extra lime because I love the taste of salt and citrus together. This is one of my favorite weekly meals!
I’m expecting my second baby next month and trying to get prepared. I’m going to try freezing all the ingredients raw in a gallon ziploc bag and see how this does as a freezer-crockpot meal. I will update with results!
Thank you for sharing this kind review, Melissa! I’m so happy that you’ve enjoyed this dish!
Hi Melissa! Did you ever try this out as a freezer-crockpot meal? We have another reader asking if it works? Thank you!
Hi Erin,
LOVE your stuff! I want to make this tonight but don’t have my croc pot. Any suggestions on using a instant pot instead? I tried looking to see if someone asked this but didnt see it in the comments (apologies if you’ve already answered.
Thank you,
Randy
Hi Randy! Unfortunately, I haven’t tried it myself, so I can’t make any specific recommendations. If you decide to experiment with it, I’d love to hear how it goes!
Very good! I like spicier so I added more cumin and a bit of chili seasoning. I did what others did and just added half the stock, but also a tip from long ago from another recipe. I used one can of white kidney beans, but a couple of hours before serving I added a can of refried beans, the kind with the added chili’s for heat. Creamy, delicious. I would have given it a 5 but husband is fussier. I also added celery and carrots at the beginning. We had the rest over (gasp) french fries today. Wow, 2nd day deliciousness!
I’m so pleased to hear that this was a hit, Lois! Thank you for sharing this kind review!
I love this recipe and because I have been unable to shop I have been relying on the chicken in the freezer. I follow this recipe exactly and my husband loves it, but now I only have ground chicken breast to use. Can you tell me what I would need to do to adapt the recipe to this change. Thank you for your help
Hi Cook Carol, I’m so pleased that you’ve enjoyed this recipe! You can definitely use ground chicken instead. Just brown it first before adding it to the slow cooker.
Our whole family loves this recipe! We’ve always done it in the crock pot, but I’d love to switch to making it in the instant pot. Any recommendation for how long to cook it in the instant pot?
Hi Courtney, I’m SO happy that this has been a hit! Unfortunately, I haven’t tried it in the Instant Pot myself, so I can’t make any specific recommendations. If you decide to experiment with it, I’d love to hear how it goes!
This is delicious!!! I do recommend waiting to add all the stock if you like thicker chili!! It’s amazing either way!
Thank you for sharing this kind review, Marissa! I’m so happy that you enjoyed the chili!
This recipe is as tasty as it is easy. I made it for the first time about 6 weeks ago, and my fourth batch is cooking now. Great as is, tho I’ve taken to adding a diced fresh jalapeño and some white pepper to bump up the heat, but that’s me.
I’m so happy that you’ve enjoyed the recipe, TPomroy! Thank you for sharing this kind review!
For those asking about instant pot conversions: I just tried this w my instant pot, 12 min pressure cook on normal w high pressure and it came out great! I might reduce the amount of chicken broth in the future, though, or increase beans for thickness!
I’m so happy that you enjoyed it, Rina! Thank you for sharing your tips!
Really tasty chili and so easy to put together!
I’m so happy that you enjoyed the recipe, Kim! Thank you for sharing this kind review!
Delicious… this chili was easy to make and full of flavor! Healthy too :)
I’m so happy that you enjoyed it, Maddy! Thank you for sharing this kind review!
Excellent! I made it with left over turkey, waiting til near the end to add the diced turkey. 5+ cups.
Also, I used 2 cans of cream of chicken soup and 2 cans of chicken broth, which made it a little thicker. Did not have any cornstarch handy. Was thinking either cream of chicken soup or turkey gravy powder to help thicken.
I’m so happy that you enjoyed it, Bruce! Thank you for sharing this kind review!
If you add some cornmeal, starting with a quarter cup and adding more to you desired consistency, it adds a great flavor and is used often to thicken latin stews and chile.
Thanks for sharing this suggestion, Joyce!
Hi Erin!
I have three frozen boneless skinless chicken thighs leftover from any other recipe. Would it be fine to use those instead of chicken breasts? Thanks!
Hi Shelby! I think chicken thighs would work fine here, but you’ll want to make sure your meat is completely thawed before starting the recipe. I hope you enjoy it!
This has become a “go-to” for us. The first time we tried it, we were impressed, and we are not easily impressed :). We altered the recipe to include Pinto Beans versus the white, used half the chicken stock, pre-cooked the onion and garlic before placing in the crock-pot, and added corn. Hubby is a BIG fan.
I’m so happy that you’ve enjoyed it, Aimee! Thank you for sharing this kind review!
Loved it and it was soooooo easy to make! Really trying to clean up my diet these days, and this recipe was clean and was a keeper! I also made it with bone broth vs chicken broth to enhance the nutritional value. My kids ate it too :) Thank you!!
I’m so happy that you enjoyed it, Holly! Thank you for sharing this kind review!
Hi Barb! Did you add the chicken stock in two parts? If not, next time I’d recommend following the tip in the “Notes” section for adding it a little at a time to help reach your desired thickness. I hope this helps and that you still enjoyed it!
I’m making this tomorrow, but wondering what the reason is for draining the beans? I was thinking about cutting out some of the broth and leaving the beans undrained. Seems like this would be slightly thicker and leave in more flavor…but now I’m wondering if there’s reason I shouldn’t do this. Thanks for the recipe – I’m excited to make it!
Hi Jeni! I like to drain and rinse my beans first to remove some of the extra sodium. If you decide to experiment with the bean liquid, I’d love to hear how it goes!
Could this be adapted for the Instant Pot? If so, what would you suggest?
Hi Megan! While I haven’t tried this myself, another reader has commented to report success with it. If you decide to experiment with it too, I’d love to hear how it goes!
I made this for dinner last night and it was awesome! My husband isn’t a big chicken chili fan but with this recipe he couldn’t stop raving about it LOL He told me 3x to save the recipe!
I’m so happy that it was a hit, Christine! Thank you for sharing this kind review!
Looks delicious! However, I don’t see the sodium content listed. Please tell me what it is.
Hi Nancy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
This has now a go to of mine for years!! I’m currently doing keto so I just leave out the beans, add extra chicken (I like using the tenders vs breasts), use a whole carton of chicken stock, extra spices and it is more like a soup! I still go to town on all the toppings. Thank you for making this delicious recipe that I’m hooked on for life!!!
I’m SO happy that you’ve enjoyed it, Rachel! Thank you for sharing this kind review!
Hi! Thanks for the recipe. I’m wondering if I can use chicken broth instead of chicken stock. Will it make a big difference? Thanks!
That will be fine! I hope you enjoy it.
Thank you so much for sharing this recipe with the world. We JUST finished making it and the chili is absolutely divine. Our daughters love it. And they never like chili!
The Maddens
I’m so happy that it was a hit, Gregory! Thank you for sharing this kind review!
Erin, I’m wondering if you have any suggestions for a substitute for the cilantro. I’ve been wanting to make this for a while, but my husband and I can’t stand the soapy taste of cilantro.
Hi Krista! You can simply omit the cilantro if you prefer. I hope you enjoy it!
Hi there! just wondering what the serving size is? I know it says it makes 6 servings but I don’t want to measure out 6 bowls to figure it out. Thanks!
Hi Alexandra! Unfortunately, I don’t know the exact amount per serving, but I think you could try and eyeball it into 6 fairly equal portions. I hope this helps!
I followed this recipe exactly, but used only 1.5 cups of stock for a thicker chili. I cooked it on high for just over 2 hours, then removed the chicken breast to cool. I didn’t want to bother with my big blender, so I used my potato masher to puree some of the beans. The result was a very creamy, mild and warming chili. We ate it with some reduced fat, shredded cheddar and crumbled thick tortillas. Definitely a keeper.
I’m so happy that you enjoyed the recipe, Brenda! Thank you for sharing this kind review!
I made this yesterday in the crock pot and it was amazing! I used as little sodium as I could due to diet (no salt added chicken stock, no kosher salt). I added some sliced mushrooms but other than that I followed the recipe exactly and it was fantastic! Served with shredded cheese, sour cream, and no-salt saltines. Our 5 year old said he loved it more than regular chili. I am excited that I found this recipe! Thank you!
So glad to hear it worked out for you and you all enjoyed it! Thank you for your kind review Kristin!
I made this and it was a hit!! Great recipe
Hi Taylor! So glad you enjoyed it! Thank you for this kind review!
Just tried this recipe and it is awesome,thank you,and.my husbands heart thanks you,he just had a triple bypass three weeks ago .I love the flavor!
Hi Christine! So glad to hear this! Speedy recovery to your husband!
It’s delicious! Glad I took your advice to thicken it by blending some of it with the food processor, it’s definitely a necessary step!
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Is there any sense of this being spicy? I have a friend with medical issues that can’t eat spicy food. I just got concerned seeing green chilies
Hi Christine! If there is any concern then I would just leave them out. Hope this helps!
A favorite. Super easy and flavorful. I’ve made this 4 times!
Hi Rai! So glad you enjoyed the recipe! Thank you for this kind review!
I have made this a few times – most recently two weeks ago. Every time it is a big hit. Highly, highly recommend!!
Hi Peggie! So glad you enjoyed the recipe! Thank you for this kind review!
Fantastic! Plenty of good heat, satisfying, really yummy.
Hi Skippy! So glad you enjoyed the recipe! Thank you for this kind review!
Found this recipe one random night, and it has quickly become what will be a staple in our dinners. It was so easy to put together and was beyond delicious. Worth a try if you’re looking to switch up your chili this fall from the more traditional stews.
Hi Brittany! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! We made it on the stove and used frozen Rotisserie chicken. We heated the chicken in the pot at the end, with the cilantro. Loved the simple ingredients and big flavor.
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review!
Smashing! We love this with lime tortilla chips. So yummy topped with cheese and sour cream!!!
Hi Tori! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was fabulous. Used the stove top directions with the full broth amount and let it simmer a little extra time. With the immersion blender it was perfectly thick.
Hi Molly! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely excellent!! Would not change a thing except more green chilies!! Like ours spicy!!
Hi Molly! So glad you enjoyed the recipe! Thank you for this kind review!
This is only okay. I remember back in the 80’s, the cook at the restaurant I worked at made white chili. Her’s was far better, but I can’t figure out how. I know she used worsetechire sauce and white pepper. Sorry to say, but hers was much better.
I’m sorry to hear the recipe wasn’t to your taste, Marcia. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Wonderful!
Followed the recipe exactly
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve never made this soup before and honestly it’s never appealed to me. But I had some recently that was tasty so I decided to try your recipe. It’s a 10/10! Thank you!
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was so tasty, healthy and easy to make! I also love that it is basically a one-pot meal (yay – easy cleanup!) My grocery pickup subbed chicken tenderloins for the chicken breasts so I tweaked it just a bit. I made the stove top version and on the stove top the tenderloins cook up very quickly. It only took about 5-7 minutes for them to reach 165 degrees after the initial simmer. Using the thermometer was very helpful in this case! I also actually found the tenderloins very easy to shred and I’m thinking I may just sub them in future soup recipes since sometimes shredding the larger breasts can be a bit of a pain. Anyway – sharing this in case anyone else has tenderloins on hand and may be wondering how to adapt it to make them work. I’m already looking forward to the leftovers! Thanks for another great recipe, Erin (and from a fellow Domer – Go Irish!)
Hi Norma! So glad you enjoyed the recipe! Thank you for this kind review!
Can i make this starting with frozen chicken breast?
Hi Samantha! I actually would not recommend cooking the chicken from frozen, as it may become unsafe to eat. I suggest letting your chicken thaw first, and then cooking as directed. I hope this helps!
So easy and so delicious! I didn’t have the extras like lime, cilantro, and avocado, but it was still flavorful and hearty. My family loved it! Thanks so much!
Hi Marie! So glad you enjoyed the chili! Thank you for this kind review!
I was looking for a healthy version of this recipe and this one is SO flavorful! I used the stovetop method and we enjoyed every bite! You must try this!
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review!
Really enjoyed this! Made on stove top and came out great
Hi Pat! So glad you enjoyed the chili! Thank you for this kind review!
This was so delicious and so full of flavor! It was very simple to make. I used a little less chicken stock than what was called for which helped keep it a little less soupy for my preference. I will definitely keep this recipe saved for future use!
Hi Shannon! So glad you enjoyed the recipe. Thank you for this kind review!
This tastes delicious, but it’s much more like a soup than a chili. I used less stock but it still came out very runny. I’d advise using way way less stock.
Hi Stephanie, glad you enjoyed the taste. Thanks for the feedback!
Stephanie – Great tip to use less stock. I used half of what the recipe called for and it was still more of a soup than a chili so I’m going to drop it down to 1.5 cups next time and try it again. I also couldn’t tell if I could use frozen chicken but I opted for just raw.
Love love love this! The only thing I do differently is add a little chicken bouillon. Even my pickiest eater is in love with this dish. It’s so easy. I make it all the time while camping. So light. So fresh. So demanded. I Make it at least once a month. Every time i have a guest try it, they ask for the recipe. Thank you for making my life a little easier!
Hi Kristen! So glad you enjoyed the recipe. Thank you for this kind review!
I love it, trying this Sunday for football. Quick question, and I hope you can answer before I shop for the ingredients tomorrow. But, can I half the green chillies, and sub a 4.5 ounce jalapeño for the other 4.5 ounce? I am a huge fan of hotter chili, and wanted to make sure this would be okay and not ruin anything with the recipient, aside from adding extra heat of course 😉
Hey Bryan! You probably could, I just haven’t tried it myself. Let me know how it turns out if you decide to experiment!
I have made this several times and always comes out delicious in the crockpot! It’s become one of our favorite dinners. I make extra and roll up leftovers in tortillas, and top with cheese to make enchiladas for another night.
Hi Kate! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is delicious and I got lots of compliments on it! I started with a little less than half (maybe about a third) of the broth called for and added as necessary. I also found that if I had too much broth and the chili was a little thinner than I wanted, tearing up a couple corn tortillas and adding them to the chili helped soak up some of the liquid and made a tasty addition.
Hi Renee! So glad you enjoyed the recipe! Thank you for this kind review!
This was fantastic! I halved the recipe w/ 1-1/2 c stock & 2 garlic cloves in the crockpot. It’s very flavorful – the fresh cilantro at the end really brightens it. A squeeze of lime at serving just puts it over the top. I planned on my family of 2 eating on this whole weekend. I’ve got to make another batch.
Hi Wanda! So glad you enjoyed the recipe! Thank you for this kind review!
Made this this evening !! Really enjoyed it , followed your directions (broth )and the potato masher worked great thank you
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
Very good! The second time I made it I changed a couple of things. I left out the chili powder (gasp!) because I thought it distracted from the green chili flavor. I added a squirt of lime and also mashed 1/2 the beans to give it a thicker consistency. Irresistible!
Hi JoEllen! So glad you enjoyed the recipe! Thank you for this kind review!
This is an absolutely amazing chili in the slow cooker! I doubled the recipe and the chicken was cooked perfectly (falling apart) in 6 hours (low setting). I used my basic hand mixer to shred the chicken – so easy! I topped with the lime, sour cream, avocado, tortilla strips and shredded cheese. Cannot wait to have leftovers today! Thank you for this incredible recipe! I will try another Well Plated recipe tonight!
Hi Celene! So glad you enjoyed the recipe! Thank you for this kind review!
I really wanted to try this white chili, but there were so many ads, l gave up trying to see it
I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
This was more of a soup than a chili. My husband was so disappointed, as was I.
Hi Sherry, I’m sorry to hear that you didn’t enjoy this dish. I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
Great recipe! Added frozen corn and will probably add extra beans next time because my family likes a thicker chili. So easy and such great flavor.
Hi Selena! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent! Our whole family enjoyed this meal. Made on the stovetop, so easy but amazing flavours. Thank you for another winning dinner, Erin.
Hi Sue! So glad you enjoyed the recipe! Thank you for this kind review!
This was super easy to make. Next time I’d probably use 1/2 or 3/4 of the broth – ours came out pretty thin. Still really good!
Hi Rachael! So glad you enjoyed the recipe! Thank you for this kind review!
I love this recipe. It is so yummy. It was so easy, super healthy and loaded with protein and fiber. Thanks for another “keeper” recipe
Hi Lauren! So glad you enjoyed the recipe! Thank you for this kind review!
Has anyone made this recipe using rotisserie chicken? I would cook all the ingredients together without the chicken since it’s already cooked and then add it at the end. I wonder if that would change the flavor
Hi Kath! I don’t think it would change it too much. If you decide to experiment, I’d love to know how it turns out!
While my husband and I both love cilantro, our elderly neighbor who we care for does not. He has requested white chicken chili and this recipe looks fantastic, but what could I substitute the cilantro with?
Hi Kelly, you could leave it or sometimes a good substitute for cilantro is parsley.
Ok this exceeded my expectations! My teenage boys ate it right up. So simple to throw together on a weekday. Thanks!
Hi Amanda! So glad you enjoyed the recipe! Thank you for this kind review!
Been wanting to find a recipe for slow cooker white chicken chili for years and I hit an AMAZING one on my first try! I did increase the chicken because we had some precooked that needed to be used (I added in addition to the chicken breasts). I also increased the beans because we love them. Sooooo yummy!
Hi Shannon! So glad you enjoyed the recipe! Thank you for this kind review!
I needed a slow cooker recioe for chicken chilli.This one is easy and uses staples we all have. Plan to add white beans at end of cooking so they do not get mushy when stirring. Thank you. Added 1 cup corn as I saw this idea in anorpther recipe
Hi Dottie! So glad you enjoyed the recipe! Thank you for this kind review!
This was absolutely delicious. I added a little extra garlic and did 2 chopped Serrano peppers instead of the diced chiles, I also used chicken bouillon for the broth. I also don’t have a blender, it got lost somehow in our last move so I took a potato masher and mashed up half of it.
Adding this to my monthly recipes.
Thank you!
Hi Alyssa! So glad you enjoyed the recipe! Thank you for this kind review!
Super delicious with the toppings; Mexican cheese, lots of lime juice, sour cream, cilantro, tortilla strips, jalapeno, bacon bits and avocado. That’s a lot but, it really makes it wonderful. I’d say two big squirts of lime juice is vital to keep the bean and broth part from being bland. And the jalapeno ends up being pretty tame if your worried about it being too spicy. I will say that it’s a little more soupy than chili-like, IMO. I’m going to try using an extra can of white beans. Only 4 stars because it’s a little soupy and without the toppings, a little bland.
I’m sorry to hear the recipe wasn’t to your taste, Paula. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
The soupyness was addressed in the notes/recipe. I also wonder if your chicken broth was of the tasteless variety. I never use the boxed variety. I make my own or use Better Than Bouillion.
Thanks for the tip Marianne!
made without the crockpot, made it on the stove
Hope you enjoyed it Paula!
And you think the recipe is to blame? 😂😂😂 Try improving your food safety handling and/or using non-expired chicken.
This is the most delicious white chicken chili recipe I have ever made!! I like it creamy, not soupy so I followed your suggestion and only added 2 cups of Chicken Stock…it didn’t need more than that.
I will probably add a little more of the stock when I reheat the leftovers.
Thank you!
Hi Joan! So glad you enjoyed the recipe! Thank you for this kind review!
Can’t wait to try. Can you tell me the size of each serving so I can accurately count the calories ❤️
Hi Bev! It’s 1/6 of the recipe without toppings. I did not measure it out in cups. Enjoy!
Where is the original recipe? I really loved that version.. it required cream cheese if I am not mistaken.
Hi Kendra! I think you must have another recipe in mind (this never called for cream cheese), though if you like you could add some softened diced cream cheese to this one.
Hello, this sounds delicious. I would like to double batch this recipe so I can make a second meal from the leftovers. Can I make 1.5-2 times the recipe in the crockpot or will it overflow?
Thanks!
Hi Jessica! I think the only factor here is how big your crockpot is. If it is a 6qt it should fit 1.5 times. It might even fit the 2x but I think you would need to experiment to see. Enjoy!
Thank you so much for the easy recipe! So excited to serve it to my family! I had 1.6 lbs of chicken so we used all 4 cups of water and it was perfect!
Great to hear, thank you Morgan!
It was easy enough, but very watery more like flavored broth than chili. I get that it is suggested to use half as much chicken broth, but then there isn’t enough food to serve all six of us. I used the 6 serving recipe. It’s not like “chili” but more like tortilla soup. It’s like broth with shredded chicken and then you add the toppings. If you’re looking for “chili” it’s not chili thickness at all. Delicious, but not chili.
I’m sorry to hear that Chrissy. This is obviously not like a ground beef with tomatoes type chili. There are ways to thicken it and add more food if you are not wanting to just double the recipe and not wanting to leave out some of the broth. Other readers have added more chicken and beans to the recipe. Also when you go to puree it, if it is done too long it will not result in a thickened version but a thinner version. Hope this helps!
This recipe got rave reviews from family! I slightly modified by using only 2 cups of broth and added 5 fresh tomatillos, chopped. Served with limes,avocado and sour cream, with corn muffins on the side. Easy to make, great flavors!
Yay, great to hear Nancy!
Absolutely love doing it for the second time this month mouth already watering
Yay! Thanks Jamie!
This recipe is PERFECT! Love this chicken chili and make my own modifications for taste, spice, soupiness, etc. The people who comment it’s too this or too that – really? Just make it how you like with your own tweaks. Easy peasy! Thanks for sharing, and your photos are mouth-watering. Love your site.
So glad you enjoyed it, Jane!
I made this with various pieces of leftover chicken I had frozen – a couple of breasts, some thighs. I scraped off the breading/spices that had originally been on them and shredded them with my hands. I added the chicken to the crockpot the last 30 minutes. I’m always looking for a way to use these last few pieces of chicken – and I figured stew/chili/soup would work! Absolutely delicious!
Great idea!
Easy chili!
Thanks Carol!
Here I am making this for the millionth time and feel like I need to make a comment here. Enough said!
Ps it freezes well too
So happy to hear that you enjoy it, Helen!
This is delicious. I didn’t thicken it or use an immersion blender. I just put all of the ingredients in and ate. It was perfect topped with sour cream, cheese, chips and jalapenos!!
YAY, so glad to hear it, thanks for the feedback Kim!
This was absolutely delicious. I did add some spinach at the end, the same time as the cilantro. But it tasted great. Totally make this again
So happy to hear that, Kate! Thank you!
YUM! I have a confession, I have never had white chicken chili before. But, I LOVE soup and regular chili. My husband has mentioned white chicken chili before and I just recently saw a recipe. I came here to check to see if you had a recipe and you did! My husband, son and I all had seconds. Very very yummy. My son declared this as one of his top 3 favorite soups!! Winnnn!
Glad you enjoyed it, thank you Hannah!
I’ve been loving making many of your recipes! Thank you so much. For this recipe, how could I do in the instant pot instead?
Hi Stehpannie, Unfortunately, I haven’t tried it in the Instant Pot myself, so I can’t make any specific recommendations. Other readers have tried it with great success. If you decide to experiment with it, I’d love to hear how it goes!
Very good. Mine was more broth than I expected, but liked it because wasn’t heavy, full of flavor, and tasted more healthy without cream, etc. we did use fat free Greek yogurt as a topping, with avocado, jalapeño, and tortilla chips.
So glad you enjoyed it, Cathy!
Any thoughts on using ground turkey meat? Also, I live in Germany – For those who can’t buy canned chiles, I can buy something similar to a fresh Anaheim pepper – I should be able to broil, peel and chop in order to substitute for the canned green chiles.
You could probably give it a try, Shawn. It would work the same as when making a tomato based crockpot chili. If you decide to experiment, I’d love to know how it goes!
Made just the way the recipe states and it was delicious! I did make a slurry of cornstarch and water to thicken a bit at the end, but that’s just a personal preference. Son went back for thirds. Will make again. Thank you!
So happy to hear this, thank you Jason!
I’d give it a 6 if I could. Have made this dish before, but first time with this recipe. Lots of times you end up making your own changes to recipes the 2nd time you make it; as is, this is terrific. Cumin and chilis gives it a nice Southwestern flavor, the smooshed beans add the creamy without dairy. Used boneless thighs and cannellini beans because that’s what we had. Hearty and satisfying but still light, EASY, good leftovers; nice change from the usual. Also appreciate the prompts that can get you past the ads.
So happy to hear you enjoyed it, Marie! Thank you!
Excellent flavor! The lime and crushed tortilla chips are a must! I omitted the cilantro ( we dont care for it) and added some dried parsley instead. We also topped with some sĥredded Mexican blend cheese, chopped onions, sour cream and a pickled jalapeno. Prep was easy, and I will definitely make again and again, but next time I will cut the chicken broth to 3 cups as it was a bit more like soup than chili with 4 (I didn’t read the note about if you prefer thicker consistency until I had already added the 4 cups). But the flavor was soo good, and it was such a healthy recipe that I still had to give 5 stars!!! Thank you for this recipe!
Glad to hear you enjoyed it, Lorraine!
Excellent- followed recipe exactly except for the chicken – used raw boneless breast- which worked out fine. I topped it with cilantro and avocado, served with tortilla chips and salsa.
Delicious.
Great to hear, thank you Karen!
Wow super good, shared with my sister and friends! So easy, thanks!! 10/10
Yay! Thank you Heather!
Amazing! My new chicken chili recipe i have been trying other recipes this is the best one! I love that she uses garlic in the recipe my husband loves it so much too!
Thanks so much Nicole!
Love this recipe! It is very thin so next time I plan on using at least 1 cup less broth. Will probably stat with two, like the notes say.
Otherwise it’s easy, tasty, and filling!
Glad you enjoyed it, BC!
I love this recipe. I think it’s the perfect amount of liquid — I’ve tried with more, just being lazy, and the consistency wasn’t as good. In the past, I have also added some blended cottage cheese to this chili, just to add some creaminess and extra protein and highly recommend to those who are good with dairy.
Thanks Bella!
Loving this recipe! Made it in my slow cooker a few weeks ago. Tonight I was short on time so I made it on the stove. I’ve been adding extra chicken and serving it over rice. My two teenage boys both love it–even the one who usually doesn’t like beans. Thank you for the great recipe!
Yay! Thank you Maria!
This is very tasty but in my opinion the cumin taste is too strong. Next time I will only add 1 tsp instead of 2
Thanks Linda!
Hi! Just curious, how many grams is one serving? I want to make sure I get my macros correct! Planning to have this for dinner tonight!
Hi Payton, sorry, I did not measure the servings out in weight. A serving is just 1/6 of the recipe. Enjoy!
Excited to make this today! I have frozen chicken breasts, any suggestion on cooking time?
Hi Courtney, I actually would not recommend cooking the chicken from frozen, as it may become unsafe to eat. I suggest letting your chicken thaw first, and then cooking as directed. I hope this helps!
I’ve made this 2 weeks in a row now. Just delicious! And easy, healthy. Thanks for the recipe!
So glad you enjoyed the recipe! Thank you for this kind review Amy!
Painfully tasteless. Spent most of my time figuring out how to add flavor. Don’t recommend this one
I’m sorry to hear the recipe wasn’t to your taste, Olivia. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
making this for the first time … thougths on adding Hominey?
Hi! It’s not something I use often but it would likely work. If you decide to give it a try, let me know how it goes!
Approximately how many cups is one serving?
Hi Annie, I’m sorry, I didn’t measure this out in cups. It’s just 1/6 of the recipe.
This is a super easy and delicious recipe! I made it on the stove top, used my homemade bone broth and added rotisserie chicken at the end. We loved it so much that there is only one large serving left with this party of 2. :)
Great to hear, thank you Cydnee!
I LOVE this recipe. The squeeze of lime for a little citrus? BRILLIANT. The flavors are divine. It’s filling, flavorful, and easy!
Yay! Thank you Audrey!
I made this recipe tonight for dinner. I did not find it to have very much flavor and I was disappointed with it. Definitely will not make again.
I’m sorry to hear the recipe wasn’t to your taste, Isabelle. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Isabel could be one of many people who don’t enjoy cilantro. When making this for a group I will leave it out.
Hope you enjoy it, Cindy!
Tastes great! However, I’d highly recommend cutting the broth in half, as mentioned for thicker chili, and also add an additional can of beans. If you don’t, you’re essentially making soup.
Thanks for the feedback, DRM! Glad you enjoyed it!
I doubled the recipe but only used 3 cups of broth. The end result was very soupy and not the thick, hearty stew I was expecting (even after adding the cream cheese). I made sure to drain everything else.
I’m sorry to hear that, Steven. Just checking, you drained the beans? Did you use an immersion blender?
I made this recipe and made some adjustments:
1. Broiled 2 tomatillos, a quarter onion, a few garlic cloves and a jalapeño then blended with the chicken broth
2. Added some red pepper, onion, and diced tomato
3. Subbed a few tablespoons of Greek yogurt for half and half
The calorie count of this recipe is way off and that’s what prompted me to comment
Hi! Hope you enjoyed it! For each recipe, I estimate to the best of my ability based on the information available in the calculators themselves. These numbers are meant to be a guide, not a statement of fact. Many elements can cause the dish I make at home to vary nutritionally from the iteration you create, including brands of ingredients, measuring styles, and final serving size. Further, the accuracy is limited by the information available in the My Fitness Pal and Wordpress Recipe Maker databases. I am not a registered dietician and am providing this information as a service only.
Very tasty, so easy to put together. Mine was done in 3 hours. A bit more soupy than we like, so next time I will add another can of beans and a little less broth. Definitely will make a few more times during the colder months ahead.
Glad to hear you enjoyed it, Chrissy! Thank you!
This was delicious and super easy! I made it in the crockpot while working from home and it smelled delicious all day. I added a block of cream cheese halfway through cooking to make it a little creamier – I recommend! But I’m sure it’d be great as is too. I also drizzled some chili oil crunch on top when serving. *Chef’s kiss*
So glad you enjoyed the recipe, Liza! Thank you for this kind review!
This worked exactly as written, thanks! As a busy working mom I’m always looking for easy but yummy recipes for my family. This was def a winner. I was able to prep everything and put it into the crockpot before I left for work. When I got home, it was done. I used forks to shred the chicken and let it simmer another hour. It was so yummy. Everyone went back for seconds
Makes me so happy to hear, thank you Michelle!
Great flavor, but I cannot believe how soupy this was at the end. I did 3 cups of broth- I think next time I’ll do 1.5. My chicken was at 165 degrees by 2 hours on high but wasn’t easy to shred. I left it in another 45 min and it still was very tough to shred. I think next time I’ll try the low heat longer cook method. Really great with avocado on top!
Glad you enjoyed the flavor, Taylor. We have directions in the notes for a thicker chili. Hope this helps!
I would make this recipe again. This meal was so delicious and very easy to make. I had everything on hand, with the exception of the chicken. I LOVE the nutritional facts (wow! 34g of protein!)
This meal will be in steady rotation at my table.
So glad to hear you enjoyed it, Toni! Thank you!
Followed recipe, and flavor is pretty good after about 4 hours on low, but the onion is still a tad crunchy (I did a small dice, probably 1/4 inch max) and it’s way too thin. I wish I would have noticed the more about starting with 2 cups of broth rather than 4. Maybe add that to the recipe itself? I think I’d make this again, but might sauté the onion and garlic first to make sure they’re soft.
Glad you enjoyed it, thanks Simone!
If you’re looking for a crock pot full of liquid, this is your recipe! Wish I would have read the comments before making. I did add a half block of cream cheese which was a good call.
I’m sorry to hear that you had trouble with the recipe, Melinda. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Delicious! Made it a couple of weeks ago and the whole family loved it. Making it tonight again.
Great to hear! Thank you Maria!
This recipe was horrible. Turned out to be soup instead of chili. I had to add a lot more salt at the end as there was literally no flavor AT ALL.
I’m sorry to hear that you had trouble with the recipe, Lindsey. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
The first time ever eating white chili. It’s very tasty, The recipe worked exactly as written and appreciated all the tips. We will make it again for sure.
Great to hear! Thank you KDL!
So, so good – my favorite slow cooker meal. I make this frequently in the winter and the family loves it. I like to use a mix of thighs and breast meat – I sometimes add roasted corn kernels, and always up the chiles. A fresh diced poblano and some jalapeño’s along with the can of hatch green chiles makes for great flavor and more dark green bits. I usually cut back on the stock, and definitely use the immersion blender to purée half after shreading the chicken. Lots of extra cilantro and lime juice at the end. Cheddar cheese on top, scallions, tortilla chips – great with cornbread – whatever – it’s good every way. Leftovers are just as good, if not better on day two – if there is any!
Thanks so much Ben!
Unfortunately this recipe was awful. As others noted, even with half of the broth it still came out as soup.
I’m sorry to hear that you had trouble with the recipe, Linda. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Love this recipe. Just wondering if you would consider this gluten free? I making it for a group of people and I know one person is allergic do I would like to be able to give them a solid answer.
Hi Edward, you’d have to check each individual ingredient you use, but you could easily make it gluten free.
This worked exactly as written, thanks!
Thank you Laura!
Amazing, flavourful and easy! A hit in our home
Question: would you have instructions for the same recipe in an instant pot?
Thank you!
So glad you enjoyed it, Chantal! I haven’t tested it out in my instant pot but reader Rina said this “For those asking about instant pot conversions: I just tried this w my instant pot, 12 min pressure cook on normal w high pressure and it came out great! I might reduce the amount of chicken broth in the future, though, or increase beans for thickness!” Hope this helps and let us know how it goes!
I have made this several times and every time it is delish. I usually add more beans, but that’s the only thing I change. And mine is done in usually 2.5 hrs on high. Thanks for great recipes
So glad to hear, Lynne! Thank you for sharing!
Has anyone tried adding canned or frozen kernel corn?
Hi Tara, a few readers have with great success. Most of them used canned corn but either should work. Enjoy!
The soup was delicious! It was the first time I’ve made white bean chicken chili!
Thanks Erin for always providing easy and delicious recipes to make!
God Bless you!
So glad you enjoyed it, Kim! Thank you!
We absolutely loved it!
Thank you Ashley!
Can you add cream cheese to this? Would you leave it at room temp and add it after it’s done cooking?
Hi Emily, I haven’t tried it but yes you can add some to the recipe. Other readers have added it half-way through and at the end. Hope you enjoy it and let us know how it goes!
Thank you for this recipe!
I tried both versions: first one with four cups broth, and then using only two cups broth. I like a thicker chili, so for me, going with two cups was perfect. This recipe is so delicious!
So glad to hear! Thank you Carolyn!
Definitely needs more spice than recipe calls for but overall very, very good! I added extra cayenne pepper, Belizian Habenero Sauce (just returned from vacation in Belize) and fresh jalapeno to spice it up. Will definitely make again.
Thanks D Poux!
Thank you for this recipe! I’ve had it pinned forever and use it probably monthly, but have never reviewed it. My family all LOVES it!!
Makes me so happy to hear, Tara! Thank you!
Lovely recipe. Can you put all the ingredients together ahead of time and freeze to cook later? I am thinking for postpartum!
Thank you!
Thank you Erica! I haven’t tried it myself but another reader a few years back said she was going to give it a try, I reached out to her and if she has any feedback I’ll let you know. It does freeze very well after it is cooked.
This worked exactly as written, thanks!
Thank you Crix!
This worked exactly as written, thanks!
Great to hear, Carolyn! Thank you!
I have not tried this recipe yet but plan to make this coming Monday. This recipe has all the ingredients that I love. Looks yummy
Let us know if you give it a try!
Can you use dried beans in this recipe or do they need to be separately cooked first? (Or canned)
Hi Daphne! Dried beans will require more time and liquid—I haven’t tested the recipe that way, but I’m interested to hear how it turns out for you.
I’m glad I tried it! White beans, and chicken are much better than the alternative chili if you ask me.
Glad you enjoyed it, Debra! Thank you!
I would make this recipe again
Great to hear, Mary! Thank you!
I would make this recipe again
Great to hear, Mary! Thank you!
We absolutely love this recipe! It’s part of my regular dinner rotation
Great to hear, Rachel! Thank you!
This I’ve made this often in the winter too hot in Florida for chili right now. It is a great recipe.
Glad you enjoyed it, Marcia! Thank you!
I have made it. It is delicious. Made it for friends and got many compliments!
So glad to hear, Sherri! Thank you!
This worked exactly as written, thanks!
It’s a must try chili, even if you are not into white chili, it’s a game changer.
Thank you so much, Anna!
¡Nos encantó absolutamente!
So glad to hear, Gabriela! Thank you!
I would make this recipe again
Great to hear, Cathy! Thank you!
This worked exactly as written, thanks!
So glad to hear, Cathy! Thank you!
Delicious chicken recipe enjoyed by six of us
Glad to hear, Joy!
We absolutely loved it!
Great to hear, Wendy! Thank you!
The white chicken chili has become a Go-To dinner in our house with family and friends.
So happy to hear, Mallery! Thank you!
I would make this recipe again
Great to hear, Kalen! Thank you!
We absolutely loved it!
Great to hear, Sally! Thank you!
ALL OF YOUR RECIPES ARE GREAT. I ESPECIALLY LIKE THE FACT THAT THE VIEWER CAN MODIFY THE RECIPES TO THEIR TASTE AND NEEDS. I USUALLY ELIMINATE THINGS THAT DON’T ‘AGREE’ WITH ME LIKE PEPPERS AND ONIONS. THE VARIETY THAT WELL PLATED PRESENTS ENCOURAGES ME TO MAKE THINGS THAT I OFTEN DO NOT THINK OF. THANK YOU FOR THE GREAT WORK, ‘BILL’
Thank you so much for your kind words, Bill!
This is delicious….simple to make but great flavour. My family loves it!
Love to hear that, Sue! Thank you!
I would make this recipe again. We absolutely loved this recipe, and so easy to make! Definitely putting on repeat!
So glad to hear, Lisa! Thank you!
I’m glad I tried it! It’s a recipe I will make again.
So glad to hear, Sheryl! Thank you!
Yummy!! Might add one more can of beans, but very good flavor. My husband thinks it’s too brothy. Thanks
Thanks for the feedback, Bonnie! Thank you!
This worked exactly as written, thanks!
Great to hear, Melissa!
I would make this recipe again. I am not a fan of canned beans, so I use fresh beans. It takes longer but still prefer it
So glad to hear, Dieter! Thank you!
this is so good! made it two or three times now
So glad to hear, Bre!
Taste was good, texture was awful. Much like eating chicken in enchiladas sauce without the enchiladas.
I’m sorry to hear that you had trouble with the recipe, SW. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
This chili was impressive! Very easy to make and full of flavor. My whole family really liked it
So glad to hear, Andy! Thank you!
so incredibly EASY and yummy! we added fresh sweet corn and all the toppings. loved every bite!
Looks great! Thanks for sharing, Danielle!