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.
claire says
This is amazing. Love the hit of curry. I added 2 cans of beans. Thanks for adding a new staple meal for us 🙂
Robyn says
So glad you enjoy it, Claire! Thanks!
Katie says
Not a fan of this recipe. It called for way too much chicken – I ended up with a chicken dish, not a soup. The chicken was also pretty bland.
Maybe add more stock and seasoning.
Robyn Stone says
I’m sorry you didn’t like it, Katie. My family likes a hearty, meaty chili so I use the amount of chicken I have in my recipe. You can also add more spices if you wish.
Thanks so much!
Ashley says
I accidentally added the can of beans at the beginning and just realized that the recipe said to add them after the fact. Did I mess this up?? Are the beans going to be mushy?
Joni says
I’ve made this twice. First time I also put the beans in at the beginning. Second time I did it per the instructions with the beans in at the end. I definitely think it was much better the first time with beans in at the beginning. It made the consistency much thicker yet still healthy.I really didn’t like it much the other way.
Kimberly says
I lost half of the chicken stock with the initial boiling, so I added another two cups. Other than that, love this recipe. Very simple and delicious!
Robyn Stone says
Glad you enjoyed it! Thanks! xo
Jessica says
I made this a couple days ago and it turned out GREAT! Thanks of the recipe.
Robyn Stone says
I’m so glad you enjoyed it, Jessica! It is one of my go-to recipes! xo
Katie says
We have made this twice and love it. The amount of chicken makes it super filling. We added corn, cayenne, and crushed red pepper for a kick.
Robyn Stone says
Those additions sound delicious, Katie! xo
Melissa says
Delicious! I made this tonight for dinner. Next time I am definitely cooking the chicken all day in the crock pot. I added a can of garbanzo beans too.
Emily says
Do I remove the juice from the beans
Jan says
My family and I love this. Could not be easier. I added a second can of beans!
Erica says
I made this for my family, I used less chicken and added two cans of white kidney beans. I also added more cumin, garlic, oregano, and chili powder. I also added a little thickener, flour and water. My son said I should add a little heat to it. Next time I will add two cans of green chilis. I do however think this was a good recipe to make, you just have to put your own touch to eat.
Lori says
I used 4 cans of Lucks white beans and a ton of chili powder. I let it sit overnight and it thickened up nicely. Delicious!
Mehndi says
Family favorite, it’s soooo yummy.
Robyn Stone says
That’s great! I’m so happy you and your family enjoy it! Thanks!
Jose Nelson says
What type of can green chilis do you use most of them I have tried are a wee bit to caliante for me?
Christine says
My 7 and 10 year old both loved it. Thank you so much.
Robyn Stone says
That’s a great compliment when your children loved it! Thanks Christine! xo
Judy says
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.
Jamie says
Do you put the chicken in the crockpot uncooked? Thank you!!
Robyn Stone says
Hi Jamie,
Yes, my Slow Cooker instructions account for cooking the chicken. I hope you enjoy this! It’s one of our regular favorites! Thanks!
Marissa Starrantino says
Hi! Google the “Life cereal Mikey likes it” commercial… think that’s the one you may be thinking of! 🙂
Kyla says
We add a bunch of frozen corn in the beginning, sour cream and cheddar jack cheese last 20- 30 mins or so in the slow cooker. Couple tweaks to the spices as well. Family’s favorite meal. Even my 18 month old.
Robyn Stone says
So glad you enjoy it, Kyla! Cheese and sour cream are great toppers on this chili for sure! Thanks so much!
Erin noel says
Do you know how many calories are in a serving? Thanks!
Robyn Stone says
Hi Erin,
I use an application such as My Fitness Pal and suggest using that or a similar application so that you can input the exact ingredients and amounts you use and the size of each serving. Thanks!
Francesca says
My husband loved it. I’m prego and I couldn’t get enough. My daughter is also picky and she liked it. She thought it was a little too spicy. I had to add more broth to tone down the spice. I also cooked it longer on simmer so it would be thicker. I’m definitely going if to make it again.
Megan says
Loved this! Seems everyone makes adjustments! Great ideas…. I made it for the first time and added a lot more seasoning but that’s just me! Corn is an awesome idea…. I did add a big scoop of cornmeal for thickening! Sounds weird but it adds an awesome flavour note and thickens it nicely! Thanks for a great meal! Am taking it to work tomorrow for everyone 🙂
Robyn Stone says
Yum! That sounds delicious!