Delight in hearty white chicken chili bursting with tender chicken, velvety white beans, and zesty green chilies perfectly spiced with cumin, chili powder, and oregano. Its rich protein-packed broth makes for a macro-friendly dinner and promises a creamy bowl of pure comfort ideal for chilly evenings. Enjoy this warming delight.

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I recently tried out this Easy White Chicken Chili in my slow cooker and it totally became a family favorite. I used 2 lbs boneless, skinless chicken breasts and if you already have about 3 cups of leftover shredded chicken then you’re set too.

The dish starts off with a large white onion, diced up nicely and 3 garlic cloves minced; these give it a really strong base. Then, I added two cans of white beans that I drained and rinsed along with a can of diced green chilies.

I mixed in 2 cups of low sodium chicken broth, 1 tsp ground cumin, 1/2 tsp chili powder and 1/2 tsp dried oregano. I seasoned it with salt and pepper and sometimes throw in 1/2 cup of corn kernels for extra texture.

I also love stirring in 1/2 cup plain Greek yogurt at the end to make it extra creamy and boost the protein even more. This recipe is not only healthy and high protein but also perfect for a quick dinner makin it a real win for those busy nights.

Why I Like this Recipe

I like this recipe because:
1. I love how fast and easy it is to throw together on a busy day.
2. I really enjoy that I can use leftover chicken, which means less waste and more flavor.
3. I appreciate the healthy, high protein boost it gives me without sacrificing taste.
4. I like how the mix of spices and creaminess just makes it the perfect comfort meal.

Hey, you gotta check out this awesome, creamy white chicken chili recipe. It’s super easy to make, whether you’re using a slow cooker or cooking on the stovetop. The recipe is packed with protein and loads of flavor that makes it a great healthy dinner. Plus, using leftover chicken is a total game changer. It’s perfect for a comforting weeknight dinner that doesn’t take forever to whip up. Enjoy and dig in!

Ingredients

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Chicken breasts: lean, protein-packed meat that keeps you full without too much fat.
White Onion: adds a mild sweetness and crunch while offering fiber and good nutrients.
Garlic: a small clove with a big punch of flavor; it’s also known for heart healthy perks.
White Beans: creamy in texture, rich in fiber and protein, and help make the dish hearty.
Green Chilies: bring a tangy kick and subtle heat, which lightens up every bite.
Chicken Broth: a liquid base that carries flavors, ensuring a moist and balanced chili.
Optional Corn: adds a pop of sweetness and a crunchy texture to the mix.
Optional Greek Yogurt: offers a tangy, creamy finish that softens the spiciness nicely.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts (or about 3 cups shredded leftover chicken)

1 large white onion, diced

3 garlic cloves, minced

2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

1 can (4 oz) diced green chilies

2 cups low sodium chicken broth

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp dried oregano

Salt and pepper to taste

Optional: 1/2 cup corn kernels (15 oz can, drained) if you want extra texture

Optional: 1/2 cup plain Greek yogurt for a creamy finish

How to Make this

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1. Place the chicken breasts at the bottom of your slow cooker and season them with a little salt and pepper.

2. Add the diced white onion and minced garlic on top of the chicken.

3. Stir in the drained and rinsed white beans along with the diced green chilies.

4. Pour in the low sodium chicken broth and then sprinkle over the ground cumin, chili powder, and dried oregano. If you’re using corn, add those kernels now.

5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. If you wanna make it on the stovetop, bring to a simmer and cook for about an hour.

6. Once the chicken is cooked through, remove it from the pot and shred it with two forks, then stir it back into the chili.

7. If you want a creamier finish, stir in the Greek yogurt just before serving and adjust the seasonings if you need to.

8. Ladle the chili into bowls, serve warm, and enjoy this healthy, high protein meal perfect for any weeknight dinner.

Equipment Needed

1. Slow cooker (or a large pot if you’re doing the stovetop method)
2. Cutting board for chopping the onion and garlic
3. Sharp knife to dice and mince the ingredients
4. Measuring cups and spoons to get exact amounts of broth and spices
5. Colander to rinse and drain the beans
6. Mixing spoon for stirring everything together
7. Two forks to shred the cooked chicken
8. Ladle for serving the chili in bowls

FAQ

Can I use leftover chicken instead of fresh?

Yup, you can use about 3 cups of shredded leftover chicken. It works just fine.

Do I have to use a slow cooker?

No, you can make it on the stovetop too, just simmer it low and slow for a couple of hours.

Can I swap in different beans?

Sure, you can use pinto beans or even black beans, but it may change the flavor a bit.

Is there a way to thicken the chili?

If you need a thicker consistency, you can mash some of the beans or add a bit of Greek yogurt.

How can I adjust the spice level?

Simply add more chili powder or even a chopped jalapeño if you like it hotter.

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

Instead of chicken breasts, you can use boneless, skinless chicken thighs – they tend to be juicier and more flavorful.
If you dont have a large white onion, try using a yellow or red onion for a slightly different, sweeter taste.
For garlic, if you’re out of fresh cloves, use about 1/8 teaspoon garlic powder per clove as a quick substitute.
If low sodium chicken broth isn’t available, swap it out with a veggie broth or a regular chicken broth and adjust your salt accordingly.
Instead of plain Greek yogurt, you can use sour cream if you prefer a standard creamy finish.

Pro Tips

1. Try browning the onions and garlic in a bit of olive oil in a pan before putting them in the slow cooker. This helps bring out more flavor which can really make the dish taste deeper and richer.
2. If you use fresh chicken instead of leftover, season it well and consider letting it marinate a little bit before cooking. It really helps to lock in the flavors and keeps the chicken moist.
3. Don’t add the Greek yogurt too early. Stir it in just before serving so it doesn’t curdle or separate, keeping the chili creamy and smooth.
4. For extra texture and flavor, toss in some chopped fresh cilantro or a squeeze of lime at the end. It adds a nice punch that brightens up the whole dish.