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This delicious White Chicken Chili recipe makes a meal full of tender chicken, hearty beans and savory broth. You’ll love the ease of this stovetop, slow cooker and Instant Pot White Chicken Chili! Video is included!
White Chicken Chili is one of those recipes that I can’t get enough of it seems. This recipe is the best I’ve tasted, is so easy to make and is always a favorite whenever I make it. It’s a great alternative to other chilis too. I’ve shared three methods to make it – on the stovetop, in your slow cooker or crockpot, and in your Instant Pot!
White Chicken Chili Recipe
Many years ago, I thought about how much my family and I enjoyed White Chicken Chili and decided I would develop my own recipe. We love my traditional chili as well as my Black Bean Chili and eat them all the time. But I often had a serious hankering for a big, piping hot bowl of white chicken chili and wanted to make one of my own, so I got busy testing my recipes. And let me tell you, this one is the BEST.
Right after I perfected my recipe, I served big bowls of my white chicken chili recipe for supper, and my son took a bite and said, “Wow, this is really good.” He was much younger then and super picky, so I got really excited when he said he loved it. Compliments from your children are the highest in my book, so I wanted to run and shout from the rooftops, “He likes it! He really likes it!” Remember that commercial?
The rest of my family and friends love this chili too, in addition to my somewhat picky eater son, so you know it has got to be something really special. And it is absolutely delicious – I think it’s the BEST out there.
Even though my White Chicken Chili is fairly quick and easy to make, even on the busiest of weeknights, I understand that many times we need to make a few dishes ahead of time for serving later or toss them into the slow cooker to make our lives even simpler! This recipe works beautifully for that!
How to Make White Chicken Chili
I love how versatile this recipe is to make! I’ve included the traditional stovetop instructions in the recipe, but have also included how to prepare in the slow cooker as well as in the Instant Pot. You’ll also find freezer instructions in the recipe notes as well as an instructional video.
Ingredients
These are the ingredients you’ll use to make it.
- chicken breast – use skinless, boneless chicken breasts
- Chicken Stock – use this homemade, or your favorite store brand
- garlic – one clove, minced
- onions – one medium, diced
- white beans – one can, drained of liquids
- diced green chilis – one can, including all liquids
- dried oregano
- cumin
- chili powder
- salt and pepper
- fresh oregano – chopped
Step by Step Instructions
Stovetop White Chicken Chili Recipe
- Prep. To make this recipe on the stovetop, add the chicken to a 4-quart Dutch oven or stockpot over medium heat.
- Cook. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid. Add the remaining ingredients to the pot and stir until well-combined. Taste and add more chili powder if more heat is desired. Simmer over low heat for about 5 more minutes.
- Serve. Garnish and serve chili.
Slow Cooker White Chicken Chili Recipe
- Prep. Add the chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker.
- Cook. Cook for 8 hours on low. Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes.
- Serve. Once chili is done, garnish and serve.
Instant Pot White Chicken Chili Recipe
- Prep. Add the chicken, chicken stock, garlic, onions, beans, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed.
- Cook. Set you Instant Pot to High pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes and then, using a pot holder, carefully use the quick release. Remove the lid from the Instant Pot and shred the chicken using two forks. Stir to combine all of the ingredients.
- Serve. Once chili is done, garnish and serve.
Optional Toppings for Serving White Chicken Chili
This chili is amazing served right out of the pot, but there are a few condiments that taste especially scrumptious with it. I like to serve the chili with these optional toppings buffet style.
- sliced avocado
- sour cream
- chopped fresh cilantro
- sliced jalapeno peppers
- lime wedges
- tortilla chips
How to Store White Chicken Chili
Refrigerator Instructions
Once the chili is cooled, place in air tight containers or wrap tightly and refrigerate for 3 to 5 days.
When ready to eat, place in a stockpot and reheat on the stove until heated throughout. You can also reheat in the microwave for 45 second intervals at 80% power, stirring after each interval until it’s completely heated throughout. Serve and enjoy!
Freezer Instructions
Once the chili is completely cooled, ladle into an airtight, freezer safe container. Freeze for up to 3 months.
When ready to eat, remove from freezer and place in the refrigerator to defrost the night before planning to serve. Then you can either place in your slow cooker on Low to allow the chili to slowly warm throughout the day to serve for supper that evening, or you can pour the chili into a large stockpot for reheating on the stovetop until heated throughout. You can also reheat in the microwave for 45 second intervals at 80% power, stirring after each interval until it’s heated throughout. Serve and enjoy!
Other Easy Chicken Recipes
Here’s my White Chicken Chili recipe. I think you’ll love it!
White Chicken Chili Recipe
Ingredients
- 4 medium skinless, boneless chicken breasts
- 4 cups chicken stock or broth
- 1 clove garlic minced
- 1 medium onion diced
- 1 (15-ounce) can white beans, drained
- 1 (4-ounce) can diced green chilis, with liquids from chilis
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh oregano
Instructions
Stovetop White Chicken Chili Recipe
- Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
- Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
- Simmer over low heat for about 5 minutes. Remove from heat and serve.
Slow Cooker White Chicken Chili Recipe
- Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker. Cook for 8 hours on low. Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve.
Instant Pot White Chicken Chili Recipe
- Add the chicken, chicken stock, garlic, onions, beans, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed.Â
- Set you Instant Pot to High pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes and then, using a pot holder, carefully use the quick release. Remove the lid from the Instant Pot and shred the chicken using two forks. Stir to combine all of the ingredients and serve.
Video
Notes
Prepare recipe as instructed and then ladle it into an airtight container. I use deli containers or large Mason jars so that it doesn’t take up as much room in my refrigerator or freezer. Freeze. Remove from freezer and place in the refrigerator to defrost the night before planning to serve. Then, either place in your slow cooker on low to allow the chili to slowly warm throughout the day for serving for supper or pour into a large stockpot for reheating. Additionally, you can reheat in the microwave at 45 second intervals at about 80% power, stirring after each interval until heated throughout.
Nutritional Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Updated to included various cooking and freezing methods. Originally published 2012.
The family loved this one! It was YUM! and even better the next day as leftovers. I did add a jalapeno and an extra can of beans. Served with yogurt, cilantro, tortilla chips, and lime. Thanks for the great recipe!!!
Thank you, Parrish. I’m so glad you and your family loved this chili.