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

Units Scale

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

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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