This White Chicken Chili recipe makes a delicious meal full of spicy chili flavor, chicken and white beans. You’ll love the ease of this stovetop, slow cooker and Instant Pot White Chicken Chili!
White Chicken Chili is one of those cool weather recipes that I can’t get enough of it seems. It’s so easy to make and always a favorite in my family. 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
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?
So, if my somewhat picky eater son likes it, you know it has got to be good. And it is absolutely delicious!
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 this white chicken chili in the slow cooker as well as in the Instant Pot. You’ll also find freezer instructions in the recipe notes as well!
Ingredients
I truly think this is the best white chicken chili! These are the ingredients you’ll use to make it.
- Boneless Chicken Breast
- Chicken Stock
- Garlic
- Onions
- White Beans
- Diced Green Chilis
- Dried Oregano
- Cumin
- Chili Powder
- Salt and Pepper
- Fresh Oregano
Stovetop White Chicken Chili Recipe
To make this recipe on the stovetop, add the chicken to a 4-quart 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 the remaining ingredients to the pot and stir until well-combined.
Taste for flavor and adjust to your preference.
Simmer over low heat for about 5 minutes.
Slow Cooker White Chicken Chili Recipe
For this easy slow cooker white chicken chili recipe, add the 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.
Instant Pot White Chicken Chili Recipe
To make this Instant Pot white chicken chili recipe, you’ll 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.
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.
Freezer Instructions
Prepare the chili as instructed and 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. 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.
- 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.
Nutrition Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Updated to included various cooking and freezing methods. Originally published 2012.
How many will this recipe feed?
This recipe makes 8 servings, Pam.
My family loves this! I use bone broth and top it with sour cream and avocado. It’s my go to for family get togethers.
This is a go to recipe for my family of four (2 adults 2 kids for reference). We love it. I double the recipe but only use the one can of chili’s to keep it mild for my kids. We eat it for 2 days and it’s even better 2nd day.
Thanks, Hanna. I’m so glad your family loves it.
In New Mexico where I live we have many different chile powders to choose from. Which do you use for this recipe?
Rob, I don’t use a special chili powder in this recipe. Just use whichever one you prefer.