White Chicken Chili makes a delicious meal full of spicy chili flavor, chicken and white beans. You’ll love this easy White Chicken Chili recipe. Stovetop, Slow Cooker and Freezer Instructions are provided to make easily make this White Chicken Chili a favorite anytime!
White Chicken Chili is one of those cool weather recipes that I can’t get enough of it seems.
While Bart and I have always loved the flavors of White Chicken Chili, it wasn’t always one that Sam enjoyed. So, I’d only make it when I had something else planned for him to eat or he was visiting friends or some other excuse. Finally, the other night, I had a serious hankering for a big, piping hot bowl of my white chicken chili that I just couldn’t shake.
I could just taste the spicy flavors mingled with the delicious chicken and I knew I had all of the ingredients to make it in the house.
As I served big bowls of my white chicken chili for supper, Sam wasn’t too sure he wanted it as much as I did for supper. Finally, he took a bite and said, “Wow, this really is good.”
That’s when I want to run and shout from the rooftops, “He likes it! He really likes it!”
Remember that commercial?
I always say that I’m going to find it on YouTube so that my son can watch it. I know he’ll completely identify with the poor boy who finally takes a taste of something that he just knows he’ll hate only to find out he actually likes it.
That’s the story of my life!
So, if Sam likes it, you know it has got to be good.
Make it soon and fill your White Chicken Chili craving. You won’t be sorry!
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! I’ve included the traditional stovetop instructions in the recipe, but have also included how to prepare this white chicken chili in the slow cooker. You’ll also find freezer instructions in the recipe notes as well!
Even Easier!
Make this family favorite White Chicken Chili even easier using your slow cooker!
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 warm.
Here’s my recipe. I think you’ll love it!
- 4 skinless, boneless chicken breasts
- 4 cups chicken stock
- 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
- ½ teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh oregano
- 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.
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.
Freezer Instructions:
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.
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. This recipe works beautifully for that!
Freezer Friendly!
- Prepare recipe as instructed and allow to cool completely.
- Ladle the chili into freezer-safe, sealable, airtight container(s) or freezer-safe zip top bags. Burp to remove as much air as possible.
- Freeze for up to 3 months.
To serve, 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.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Updated to included various cooking and freezing methods. Originally published 2012.
Family favorite, it’s soooo yummy.
That’s great! I’m so happy you and your family enjoy it! Thanks!
What type of can green chilis do you use most of them I have tried are a wee bit to caliante for me?
My 7 and 10 year old both loved it. Thank you so much.
That’s a great compliment when your children loved it! Thanks Christine! xo
I made this last week and the flavor was great, but my family thought it was more of a soup then chili. Next time I will use half the amount of chicken broth. I feel that I can always add additional broth for my desired chili thickness. Thank for the recipe, will make again with less broth.