If you’re looking for a cozy, flavorful meal that practically makes itself, this Slow Cooker White Chicken Chili Recipe is an absolute winner. I love this because it takes all the fuss out of dinner, letting you set it and forget it while the flavors develop into something comforting and delicious. You’ll find that it’s perfect for busy weeknights or when you want to come home to a warm hug in a bowl.
What makes this recipe particularly special is the creamy, subtly spicy coconut milk combined with fresh lime and cilantro—it adds this bright and silky touch that I haven’t found in other white chicken chilis. Plus, whether you use the slow cooker, stovetop, or Instant Pot, you’ll get the same amazing results. Trust me, once you try this Slow Cooker White Chicken Chili Recipe, it might just become your go-to soup all winter long.
Why You’ll Love This Recipe
- Effortless Cooking: Just toss everything in the slow cooker and let it do the work—minimal hands-on time.
- Rich and Creamy Flavor: The coconut milk and lime juice bring a unique creaminess and brightness you won’t find in typical chili recipes.
- Versatile Preparation: Whether you have a slow cooker, stovetop, or Instant Pot, you can make this chili easily.
- Family Friendly: My family goes crazy for this, and I bet yours will too—comfort food that’s actually healthy!
Ingredients You’ll Need
The ingredients for this Slow Cooker White Chicken Chili Recipe blend fresh, wholesome veggies with aromatic spices that balance perfectly with creamy coconut milk. The key is using fresh garlic and lime to brighten things up and, if you want, adding white beans for extra texture and protein.
- Boneless, skinless chicken breasts or thighs: Thighs add more juiciness, but breasts work great too if you prefer leaner meat.
- Avocado oil or olive oil: Just for stovetop and Instant Pot versions to get those veggies good and soft; you don’t need oil for slow cooker prep.
- Yellow onion: Adds a touch of sweetness and depth—dicing it finely helps it cook evenly.
- Bell pepper: Any color works; I often go with red for a bit of natural sweetness.
- Jalapeno: Seeds removed, so it’s just the right hint of heat rather than full-on spicy.
- Garlic cloves: Don’t skimp here; garlic is essential for that warm flavor base.
- Ground cumin, dried oregano, chili powder: The spice trio that gives the chili its classic southwestern kick.
- Salt and black pepper: Season to taste, but start with moderate amounts and adjust as you go.
- Chicken broth: Homemade bone broth is a game changer if you have it, but store-bought works just fine.
- Full-fat coconut milk: This adds creaminess and a subtle sweetness; you can use light coconut milk to keep calories lower.
- Lime juice: Fresh squeezed for the best flavor—it brightens and balances the chili’s richness.
- Fresh cilantro: Stirred in at the end for a burst of herbal freshness.
- White beans (optional): If you want heartier chili, beans add texture and protein without overpowering the flavors.
Variations
I love to make this chili my own depending on the season or my family’s preferences. Feel free to customize it however you like — whether that’s swapping in different proteins, adding extra veggies, or adjusting the heat level.
- Spicy Kick: I sometimes add extra jalapenos or a pinch of cayenne when I want more heat—just remember to adjust gradually!
- Vegetarian Version: Skip the chicken and add extra beans or some hearty mushrooms instead. The spices and coconut milk keep it rich and satisfying.
- More Veggies: Diced zucchini or corn can be stirred in toward the end of cooking for a boost of color and nutrition.
- Make it Gluten-Free: This recipe is naturally gluten-free, making it a safe choice for family gatherings with dietary restrictions.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Layer Your Base Flavors
Start by placing the diced onion, bell pepper, jalapeno, garlic, and all the spices—cumin, oregano, chili powder, salt, and pepper—right into the bottom of your slow cooker. This layering is important because as everything cooks slowly, those veggies and spices infuse the entire chili with rich, deep flavor. It’s like building your flavor foundation.
Step 2: Add and Cook Your Chicken Low and Slow
Arrange the chicken breasts or thighs on top of the veggie and spice mixture in a single layer—this helps them cook evenly. Pour in your chicken broth, cover the slow cooker, and set it to LOW for 5 to 6 hours. The low, slow cook melds the flavors and leaves chicken tender enough to easily shred. Patience here really pays off!
Step 3: Shred and Stir in Creaminess
Once your chicken is perfectly cooked and tender, remove it and shred it with two forks—this is so satisfying and the shredding lets it soak up all the creamy goodness. Return the shredded chicken to the slow cooker, add the coconut milk (and beans if you’re using them), then switch the heat to HIGH. Let it warm through for about 15 minutes so everything comes together beautifully.
Step 4: Final Touches to Brighten the Bowl
Turn off the slow cooker and stir in fresh lime juice and chopped cilantro to freshen and brighten the whole dish. Taste and adjust the salt and pepper if you need to, then it’s ready to serve—warm and inviting, with that perfect balance of creamy, spicy, and citrusy flavors.
Pro Tips for Making Slow Cooker White Chicken Chili Recipe
- Use Bone-In Thighs for Flavor: I discovered this trick when I swapped skin-on thighs for a richer broth, then removed skin and bones before shredding—so much more flavorful!
- Don’t Skip the Lime Juice: It might seem small but adding fresh lime at the end is a game changer, cutting through the richness and waking up all the spices.
- Shred Chicken While Warm: I like shredding the chicken right away so it pulls apart easily, which helps it absorb the chili liquids better.
- Avoid Overcooking Coconut Milk: Add coconut milk at the end and heat gently to prevent curdling and keep that silky texture perfect.
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
I usually keep it simple—fresh cilantro sprinkled on top and lime wedges on the side are my go-to garnishes. They add vibrant color and fresh brightness that contrasts perfectly with the creamy chili. If you like a little extra tang or crunch, try topping with diced avocado or a spoonful of sour cream.
Side Dishes
To make a complete meal, I often serve this chili with warm cornbread or tortilla chips. A crisp green salad with a light vinaigrette balances the richness wonderfully, and for something heartier, Mexican rice or black bean salad pairs beautifully.
Creative Ways to Present
For celebrations or when I want to impress guests, I like to ladle the chili into small cups or hollowed-out mini pumpkins for an autumnal touch. Another fun idea is layering chili in clear bowls with colorful toppings like diced red peppers, shredded cheese, and chopped green onions to showcase the vibrant flavors.
Make Ahead and Storage
Storing Leftovers
I always cool leftover chili to room temperature, then store portions in airtight containers in the fridge. It keeps well for about 4 days—by the second day the flavors actually mellow out and taste even better, like any great stew.
Freezing
This chili freezes beautifully, which is a lifesaver for busy weeks. I portion it into freezer-safe containers, leaving a bit of space at the top for expansion, and it lasts up to 3 months. When I’m ready, I thaw it overnight in the fridge before reheating.
Reheating
I reheat gently on the stovetop over medium-low heat, stirring occasionally to keep it from sticking or curdling the coconut milk. You can add a splash of broth or water if it’s thicker than you like. Microwaving in short bursts works too, just be sure to stir between intervals.
FAQs
-
Can I use pre-cooked or rotisserie chicken in this Slow Cooker White Chicken Chili Recipe?
Absolutely! I’ve done this when I’m short on time. Just cook the veggies and spices as directed in the slow cooker or stovetop, then stir in the shredded pre-cooked chicken toward the end, so it heats through without overcooking.
-
Is the chili spicy?
This recipe has a mild to moderate heat level thanks to the jalapeno without seeds and the chili powder, making it approachable for most palates. You can easily adjust by adding more jalapenos or a pinch of cayenne if you prefer it spicier.
-
Can I make this recipe dairy-free?
Yes! This Slow Cooker White Chicken Chili Recipe is naturally dairy-free as it uses coconut milk instead of cream or cheese. Just skip any garnishes like sour cream or cheese or use dairy-free alternatives.
-
What can I substitute for coconut milk if I don’t like the flavor?
If you’re not a fan of coconut milk, you can substitute with half-and-half or heavy cream, though the chili will have a richer, less tropical flavor. I recommend adding lime juice at the end to keep it bright.
-
How do I prevent the coconut milk from curdling?
Adding the coconut milk at the end and heating gently helps prevent curdling. Avoid boiling the chili once coconut milk is added; instead, warm it over low heat just until heated through.
Final Thoughts
I can’t tell you how many times this Slow Cooker White Chicken Chili Recipe has pulled me through busy days and cold evenings with its comforting, satisfying flavors. It’s one of those dishes that feels like a warm hug—you’ll appreciate how simple it is but how gourmet it tastes. Give it a try next time you want an easy, family-friendly meal that’s bursting with flavor—I promise it won’t disappoint!
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 5-6 servings (approximately 7 1/2 cups total)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and flavorful Slow Cooker White Chicken Chili made with tender chicken, aromatic spices, creamy coconut milk, and fresh lime juice. This versatile recipe offers three cooking methods—slow cooker, stovetop, and Instant Pot—allowing you to enjoy a rich and hearty chili perfect for any day of the week. It features a vibrant medley of onions, bell peppers, jalapeno, garlic, and optional white beans, all simmered to perfection and garnished with fresh cilantro and lime wedges.
Ingredients
Chicken and Broth
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 1/2–2 cups chicken broth (purchased or homemade bone broth)
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 1 small jalapeno, seeds and membranes removed, finely diced
- 6 garlic cloves, minced
Spices
- 2 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
Finishing Ingredients
- 1 (14-ounce) can full-fat coconut milk (or light coconut milk for lower fat)
- Juice of 1/2 lime
- 1/2 cup chopped fresh cilantro
- Fresh cilantro and lime wedges for garnish, optional
- Optional: 1 (14-ounce) can white beans, drained and rinsed
Instructions
- Prepare the vegetables and spices: Add the diced onion, bell pepper, jalapeno, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper) to the cooking vessel—slow cooker, pot, or Instant Pot—as per the method you choose. This forms the flavorful base for the chili.
- Layer the chicken: Place the chicken breasts or thighs on top of the vegetable mixture in a single layer.
- Add chicken broth: Pour the specified amount of chicken broth over the chicken and vegetables—1 ½ to 2 cups depending on the method—to keep everything moist and to create the broth of the chili.
- Slow Cooker method: Cover and cook on low heat for 5-6 hours until the chicken is cooked through and vegetables are tender. Then, remove the chicken, shred with forks, and return to the slow cooker. Add coconut milk and beans if using, heat on high for 15 minutes before stirring in lime juice and cilantro.
- Stovetop method: Heat oil in a large pot or Dutch oven over medium heat. Sauté onions and peppers for 5-6 minutes until softened. Add garlic and spices, cooking until fragrant. Add chicken and 1 cup broth; bring to a boil. Cover and simmer 12-15 minutes until chicken is cooked. Shred chicken in pot. Add remaining broth, coconut milk, and beans if using. Simmer 10 minutes more. Remove from heat, then stir in lime juice and cilantro.
- Instant Pot method: On sauté setting, heat oil and cook onions, peppers, and jalapeno 5-6 minutes. Add garlic and spices, cooking 30 seconds more. Cancel sauté. Add chicken and broth. Seal lid and pressure cook on high for 10 minutes with 10-minute natural release. Shred chicken in pot. Add beans if using, coconut milk, lime juice, and cilantro. Sauté to heat through, adjust seasoning to taste.
- Serve: Ladle chili into bowls. Garnish with additional fresh cilantro and lime wedges if desired. Enjoy warm.
Notes
- Light coconut milk can be used instead of full-fat to reduce fat content to about 10 grams per serving.
- Pre-cooked chicken can be used by cooking the vegetables until tender, then stirring in the cooked shredded chicken before adding coconut milk and finishing the chili.
- The recipe yields about 5-6 servings, each around 7 1/2 cups total volume.
- Adjust seasoning especially salt and lime juice at the end according to your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
