Easy White Chicken Chili (Slow Cooker) Recipe

I absolutely love this white chicken chili for its perfect balance of lean protein and flavorful spices. Every bite is a blend of tender chicken, creamy beans, and a zesty lime kick that wakes up my taste buds. It’s my go-to dish for an effortless, comforting meal on busy weeknights. Enjoy!

I really love tryin this easy white chicken chili recipe in my slow cooker. The protein load is amazing and its a great option for a healthy dinner.

I use 2 lbs boneless, skinless chicken breasts, but leftover chicken works perfectly too. The combination of diced yellow onion and minced garlic really brings out the flavor, and toss in a can of diced green chilies to add just a bit of spice.

I also add two cans of white beans and 4 cups low sodium chicken broth for a hearty broth along with ground cumin, dried oregano and a little cayenne pepper for heat. A cup of frozen corn kernels makes it extra sweet and the juice of one lime finishes it off nicely.

This recipe not only makes a perfect dinner but its also a high protein meal thats macro friendly. I even sometimes make pressure cooker or Instant Pot versions, so you get this healthy meal quick and easy.

Why I Like this Recipe

I like this recipe because it’s super simple to prepare. I just toss everything into the slow cooker and let it do its thing so I dont have to stand around the whole time.

I also really like that it’s high in protein and healthy which means I can feel good about what im eating without sacrificing flavor.

Another reason i love it is the mix of spices and ingredients like cumin, oregano, and a splash of lime juice. They give the dish a really nice kick that makes every bite interesting.

Finally, it helps me use up leftover chicken so nothing goes to waste and we get a hearty, comforting meal at the end of the day.

Ingredients

• Boneless chicken breasts provide lean protein that makes the chili hearty and satisfying.
• White beans supply fiber and protein for a creamy texture with a mild, comforting flavor.
• Diced yellow onions add sweetness and essential vitamins that form a tasty flavor base.
• Minced garlic boosts flavors and offers immune boosting antioxidants in every bite.
• Diced green chilies contribute a subtle smoky tingle that sparks up the dish.
• Fresh lime juice brings tangy zest to brighten every spoonful with balanced acidity.
• Optional frozen corn adds a sweet crunch that enhances texture and overall appeal.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts (or leftover chicken, shredded)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups low sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional for a bit of heat)
• Salt and pepper to taste
• 1 cup frozen corn kernels (optional)
• Juice of 1 lime

How to Make this

1. Put the chicken breasts, diced yellow onion, minced garlic, white beans, diced green chilies, and low sodium chicken broth into your slow cooker.

2. Add the ground cumin, dried oregano, cayenne pepper (if using), salt, and pepper.

3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is super tender.

4. Once the chicken is cooked through, take it out and shred it with two forks before returning it back to the cooker.

5. Stir in the cup of frozen corn kernels if you’re using them.

6. Let everything simmer together for about 10-15 minutes so all the flavors can meld nicely.

7. Squeeze in the juice of a lime right before serving and give it one last stir.

8. Taste the chili and adjust the salt and pepper if needed, then serve warm and enjoy your hearty meal!

Equipment Needed

1. Slow cooker
2. Chef’s knife and cutting board for dicing and mincing
3. Can opener for the beans and green chilies
4. Measuring cups and spoons for the broth and spices
5. Two forks for shredding the chicken
6. Large stirring spoon for mixing ingredients
7. Citrus juicer for squeezing the lime juice

FAQ

Easy White Chicken Chili (Slow Cooker) Recipe Substitutions and Variations

• If you don’t have chicken breasts on hand, you can use turkey breast or even shredded rotisserie chicken instead
• If white beans are not available, try using cannellini or navy beans
• Instead of diced green chilies, you can substitute with a finely chopped jalapeno or a bit of canned diced poblano
• If you can’t find low sodium chicken broth, veggie broth or water mixed with a chicken bouillon cube works fine
• If you’re out of lime juice, a squeeze of lemon juice can be a good replacement

Pro Tips

1. Try browning the onions and garlic in a skillet before adding them to the slow cooker for a more intense flavor.
2. Always taste it near the end and adjust the salt and spices if needed so every bite is balanced.
3. If you like it spicier, don’t hesitate to add a bit more cayenne or even some fresh chopped chilies.
4. For extra creaminess, you can blend a small portion of the chili and mix it back in; it really makes the texture interesting.

Easy White Chicken Chili (Slow Cooker) Recipe

Recipe by James Level

0.0 from 0 votes

I absolutely love this white chicken chili for its perfect balance of lean protein and flavorful spices. Every bite is a blend of tender chicken, creamy beans, and a zesty lime kick that wakes up my taste buds. It's my go-to dish for an effortless, comforting meal on busy weeknights. Enjoy!

Pin

Servings

6

servings

Calories

375

kcal

Equipment: 1. Slow cooker
2. Chef’s knife and cutting board for dicing and mincing
3. Can opener for the beans and green chilies
4. Measuring cups and spoons for the broth and spices
5. Two forks for shredding the chicken
6. Large stirring spoon for mixing ingredients
7. Citrus juicer for squeezing the lime juice

Ingredients

• 2 lbs boneless, skinless chicken breasts (or leftover chicken, shredded)

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 2 cans (15 oz each) white beans, drained and rinsed

• 1 can (4 oz) diced green chilies

• 4 cups low sodium chicken broth

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper (optional for a bit of heat)

• Salt and pepper to taste

• 1 cup frozen corn kernels (optional)

• Juice of 1 lime

Directions

• Put the chicken breasts, diced yellow onion, minced garlic, white beans, diced green chilies, and low sodium chicken broth into your slow cooker.
• Add the ground cumin, dried oregano, cayenne pepper (if using), salt, and pepper.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is super tender.
• Once the chicken is cooked through, take it out and shred it with two forks before returning it back to the cooker.
• Stir in the cup of frozen corn kernels if you're using them.
• Let everything simmer together for about 10-15 minutes so all the flavors can meld nicely.
• Squeeze in the juice of a lime right before serving and give it one last stir.
• Taste the chili and adjust the salt and pepper if needed, then serve warm and enjoy your hearty meal!

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 300g
• Total number of serves: 6
• Calories: 375kcal
• Fat: 6.7g
• Saturated Fat: 2g
• Trans Fat: 0g
• Polyunsaturated: 2g
• Monounsaturated: 2g
• Cholesterol: 128mg
• Sodium: 1300mg
• Potassium: 1200mg
• Carbohydrates: 19g
• Fiber: 3g
• Sugar: 4g
• Protein: 52g
• Vitamin A: 500IU
• Vitamin C: 15mg
• Calcium: 80mg
• Iron: 2mg