This White Chicken Chili offers comfort and satisfaction, courtesy of its creamy texture and healthy ingredients. Plus, with the option to prepare on either the stovetop or in a crockpot, it’s a recipe you can fit into your schedule any night of the week.

bowl of Crockpot White Chicken Chili garnished with sliced avocado, fresh jalapeno, and sour cream

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When someone at a dinner party asks me about the sorts of activities I enjoy, I assume that “feeling productive” probably won’t do much to further the conversation, so I usually opt for the more interactive “traveling” and “cooking.”

While traveling and cooking are certainly two of my greatest joys, between you and me, I love an old-fashioned ticking off of the to-do list too.

Thus, this white chicken chili is one of my most prized recipe assets (this Instant Pot French Onion Soup is another) because it lets me eat WELL and do MORE in my day.

The only question I have to answer on creamy White Chicken Chili Day is: crockpot or stovetop?

2 bowls of Crockpot White Chicken Chili garnished with sliced avocado, fresh jalapeno, and sour cream

5 Star Review

“Delicious… this chili was easy to make and full of flavor! Healthy too!”

— Maddy —

Stovetop vs. Crockpot

Crockpot White Chicken Chili

  • Is a beautiful dump-and-go crockpot chili recipe (like this Crock Pot Chicken and Rice).
  • Simply add the ingredients to your crockpot, set a timer, and come back after a long workday to an ultra-cozy bowl of deliciousness.

Stovetop White Chicken Chili

  • Comes together in roughly 45 minutes from start to finish.
  • Requires just a single pot for easy clean-up (like this Chicken Gnocchi Soup).

No matter the method you choose, this white chicken chili recipe is easy, no-fuss, and accessible for any night of the week.

It’s also a refreshing change of pace from tomato based chilis, like the Blue Ribbon Chili in my cookbook and this top-rated Healthy Turkey Chili.

white bowl of Crockpot White Chicken Chile topped with avocado , fresh jalapeno, sour cream and a lime wedge

How to Make White Chicken Chili

This is the BEST white chicken chili recipe for the crockpot or the stovetop.

Whether served for a quiet weeknight family dinner or for a crowd at your next game day party, it’s easy, healthy, and delicious!

Dietary Note

This white chicken chili recipe contains no dairy.

Unlike other recipes, this one is made without cream cheese, heavy cream, milk, or sour cream (unless used as a topping).

The Ingredients

  • Chicken Breasts. Lean, juicy, and tender.
  • White Beans. Add additional protein and texture to this dish. Great Northern beans are my usual go-to for white chicken chili but cannellini or white kidney beans also work great.

Thickening Chili

My secret to rich and thick white chicken chili is to blend part of the beans with an immersion blender prior to serving

If you don’t have an immersion blender, you can place a few ladlefuls in a food processor or blender (or if need be, a potato masher).

  • 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).


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.

  • 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.

Market Swap

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.

(If you want a recipe for an already spicy chili, try this flavorful Green Chili recipe.)

  • 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.
  • Lime. For a blast of citrus and acidity to balance the rich texture of the chili and wake everything up.
slow cooker of healthy white chicken chili and a ladle for serving

The Directions

  1. Place the chicken into a slow cooker. Stir in the remaining ingredients (except for cilantro and lime).
  2. Cover and cook the white chicken chili on LOW for 4 to 6 hours or HIGH for 2 to 4 hours.
  3. Remove the chicken, shred, and set aside.
  4. Puree 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.
  5. Serve in bowls with a squeeze of fresh lime juice and any other desired toppings. ENJOY!

Stovetop Directions

  1. In a large pot, sauté the onion over medium heat in a tablespoon of olive oil until softened.
  2. Add the rest of the ingredients as directed and bring everything to a simmer.
  3. Let cook 15-20 or until the chicken is fully cooked and tender.
  4. Remove the chicken, shred, then finish the recipe as directed above.
beautifully garnished bowl of white chicken chili, made in a slow cooker

White Chicken Chili Toppings

The flavor of this white chicken chili is mild, so be sure to gussy it up with plenty of toppings. The reigning favorites in our house are:

  • Sliced Avocado
  • Plain Greek Yogurt (or sour cream)
  • Shredded Cheese
  • Diced Jalapeno
  • Crushed Tortilla Chips

Storage Tips

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days
  • To Freeze. Place white chili in an airtight, freezer-safe storage container and freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
  • To Reheat. Warm the chili in the microwave or on the stovetop until steaming.

More Chili Recipes

  • Instant Pot Chili – This Instant Pot chili recipe is the fastest way to make a rich, hearty, and healthy turkey chili with black beans and sweet potatoes.
  • Green Chili Recipe – If you want a already spicy chili then try this one.
  • Vegetarian Chili Recipe – This thick, hearty vegetarian chili is award winning quality! Packed with sweet potato, beans, and veggies, it’s healthy and extra filling.

Leftover Ideas

Change up how you enjoy white chicken chili leftovers. Try serving reheated chili over crispy Baked French Fries, over tortilla chips and cheese for white chili nachos, or even inside a toasted tortilla with cheese as a white chicken chili quesadilla.

What to Serve with White Chicken Chili

Recommended Tools to Make this Recipe

A Great Immersion Blender

This immersion blender has 12 speeds and an 800-watt motor with a turbo boost. Plus with snap-on attachments, it saves time and money in the kitchen!

Crockpot White Chicken Chili

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Dinner is done. That’s one more thing off the ol’ checklist!

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.

Can I Make White Chicken Chili with Chicken Thighs Instead of Breasts?

Yes! If you prefer chicken thighs over breasts, you may swap an equal amount for the chicken breasts. Note that chicken thighs may need slightly longer to fully cook so keep an eye on them and adjust the recipe accordingly.

Crockpot White Chicken Chili

White Chicken Chili

4.95 from 89 votes
The BEST white chicken chili recipe for the stovetop or crockpot with chicken breasts, green chiles, and canned white beans. Easy + Healthy!

Prep: 15 mins
Cook: 5 hrs
Total: 5 hrs 15 mins

Servings: 6 servings


  • 1 1/4 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 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


  • 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.


  • 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 FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.
  • TO REHEAT: Reheat chili in the microwave or on the stovetop until steaming.


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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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?


    1. 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?

    2. 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 :-)

  2. 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 :)

    1. 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!

    1. 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!).

    2. 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!5 stars

        1. 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!

          1. 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!

  3. This sounds lovely!!! I’m making it right now…suggestion on what kind of shredded cheese would be super appreciated!!! Thank you Erin!

    1. 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!

  4. 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?

    1. 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!)

      1. Thank you!  I did see the comment.  I just know myself, and I tend to “set it and forget it!”  Merry Christmas!

  5. 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!5 stars

    1. 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!

    1. 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!

  6. 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!5 stars

    1. 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!

    2. 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.

  7. 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.

      1. 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!

  8. 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!5 stars

    1. 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!

  9. 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!5 stars

    1. Thanks so much, Heather! I’m glad you still enjoyed it sans cilantro. :) Thanks for taking the time to leave this review!

  10. 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 

    1. 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!

  11. We loved this recipe, came out perfect.  My kids and husband both loved it. Successful dinner tonight!  I will be making this one again.  5 stars

    1. 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!

  12. 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.

    1. 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.

      1. 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!5 stars

        1. 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.

    1. 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.

  13. 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.??5 stars

    1. 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!

  14. 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.5 stars

    1. 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!

  15. 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.5 stars

    1. Hi Kati, I’m so glad you loved the chili! Thanks for giving the recipe a try and taking the time to report back!

  16. 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!!4 stars

    1. 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!

  17. 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!5 stars

    1. Thank you so much for reporting back, Suheil! I’m so glad to hear that you enjoyed the chili!

    1. I’m glad you enjoyed the chili, Gabriel! Thank you for taking the time to leave this review!

  18. 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!5 stars

    1. I’m so happy to hear you enjoyed this soup! Thanks so much for taking the time to write this review!

  19. 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!5 stars

    1. Awesome, Liz! I’m so glad to hear you enjoyed it. Thanks for taking the time to leave your review!

  20. 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?

    1. 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.

    1. 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!

  21. 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 .5 stars

  22. 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!5 stars

  23.  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! 5 stars

    1. Lisa, I’m so glad to hear you loved the chili! Thanks for taking the time to give it a try and report back!

  24. 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!!

    1. 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!

  25. 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. 5 stars

    1. 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!

  26. 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.5 stars

  27. 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.5 stars

    1. 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!

  28. 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?

    1. 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!

  29. 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.5 stars

    1. 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.

    1. 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!

  30. 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!5 stars

  31. 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. 4 stars

  32. 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!4 stars

    1. Leandra, thanks so much for taking the time to share your tweaks and review! I’m happy to hear you enjoyed the chili!

    1. Alan, thank you so much for taking the time to write this review! I’m so happy to hear you enjoyed the chili!

  33. 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.

  34. 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!5 stars

    1. Hannah, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to share your feedback.

    1. 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!

  35. 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! 5 stars

  36. 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. 

  37. 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? 

    1. 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!

  38. 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. 5 stars

  39. 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?

    1. 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!

  40. 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!5 stars

  41. 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.5 stars

    1. 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!

  42. 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. 5 stars

  43. 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!5 stars

    1. Katie, I’m so glad you enjoyed the chili enough to leave a comment! Thanks so much for sharing your tweaks too.

  44. 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!5 stars

  45. 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.5 stars

  46. 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.

    1. 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!

    1. 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!

  47. 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!5 stars

  48. 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! :) 4 stars

    1. 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!

  49. 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.)5 stars

    1. 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!

  50. Hello , this looks great . Do you think it can be done in an instapot? If so any suggestions for modifications?


    1. 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!

    1. 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.)

  51. 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?

    1. 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?

    2. 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!

    1. 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!

  52. 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!5 stars

  53. 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! 5 stars

    1. 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!

  54. 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! 5 stars

  55. 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!5 stars

  56. 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.5 stars

  57. This looks delicious. Is this recipe something that freezes well? I’d love to make it and freeze for later.

    1. 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!

    1. 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!

  58. 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!5 stars

  59. 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!!5 stars

  60. 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?

    1. 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!

  61. 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!5 stars

  62. 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,
    Randy5 stars

    1. 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!

  63. 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!4 stars

  64. 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 help5 stars

    1. 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.

  65. 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?5 stars

    1. 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!

  66. This is delicious!!!  I do recommend waiting to add all the stock if you like thicker chili!! It’s amazing either way! 5 stars

  67. 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.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, TPomroy! Thank you for sharing this kind review!

  68. 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!5 stars

  69. 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.5 stars

    1. 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.5 stars

  70. 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!

    1. 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!

  71. 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.5 stars

  72. 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!!5 stars

  73. 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!

  74. 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!

    1. 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!

    1. 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!

  75. 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!5 stars

    1. 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 ( is popular). I hope that helps!

  76. 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!!!5 stars

  77. 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!

  78. 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 Maddens5 stars

  79. 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.

  80. 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!

    1. 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!

  81. 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.5 stars

  82. 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!5 stars

    1. So glad to hear it worked out for you and you all enjoyed it! Thank you for your kind review Kristin!

  83. Just tried this recipe and it is awesome,thank you, husbands heart thanks you,he just had a triple bypass three weeks ago .I love the flavor!5 stars

  84. 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!5 stars

  85. 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

  86. I have made this a few times – most recently two weeks ago. Every time it is a big hit. Highly, highly recommend!!5 stars

  87. 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.5 stars

  88. 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.5 stars