This post may contain affiliate links. Please read my disclosure policy.
This easy-to-make Slow Cooker White Chicken Chili is perfect for a big gathering, for a make-ahead freezer meal, or for meal prep! With chicken breasts, beans, and peppers, it is comfort food, lightened-up. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings. It’s gluten-free, dairy-free, and paleo-friendly.
White Chicken Chili (Crock Pot or Instant Pot)
As the due date nears for the birth of our baby girl, I’m planning all the meals to stock the freezer for after her arrival and none is better than this classic LCK recipe I’ve been making for years! Traditional White Chicken Chili has a creamy base using cream cheese or heavy cream. For this recipe, I wanted all the same flavors but keeping it light. This makes it the perfect soup for both summer and winter, while still being great comfort food. Plus it’s perfect for freezing in large batches. And it’s so easy to make in the slow-cooker or Instant Pot. The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season or what I have on hand! You can also make this fit to your dietary needs by omitting the beans and making this Whole30 compliant and Paleo.
- Chicken Breats
- Onion + Garlic
- Canned Green Chilis
- Chicken Broth
- Lime Juice
- White Beans (optional)
Want less heat in your soup?
Remember to remove the seeds from your jalapeño or omit it, and buy mild green chiles!
What to Serve with White Chicken Chili
You can totally add on what you want here! These are some of my favorites:
- Tortilla Chips
- Plantain Chips
- Pickled or Fresh Jalapeno
How to Freeze
This soup is perfect as a freezer meal. Before you freeze, make sure the soup is fully cooled to at least room temperature. Then, when cool, place in your choice of storage container. We either freeze in mason jars (making sure to leave at least 1″ of room for expansion) for individual portions or plastic freezer bags. When placing in the freezer bags, initially lay them flat when freezing, then once the soup is frozen solid, you can move it around for long-term storage.
How to Reheat this Soup
To reheat, fully defrost the soup in the refrigerator overnight. Or, if you don’t have time to fully defrost it, you can place the container in a bowl of warm water until the soup can easily pop out of the container. Once you can get it out, place the soup in a pot with about 1/4 cup water. Cover the pot and cook over medium to medium-low, while stirring semi-frequently. Once the entire meal has defrosted, bring the contents up to a boil to make sure it’s fully reheated.
If you love chili, check out these other recipes:
For more soup recipes, check out these:
WHITE CHICKEN CHILI
- 3 chicken breasts
- 1 large red bell pepper or 2 small diced
- 1 large onion diced
- 2 garlic cloves minced
- 1 jalapeño diced (for less spicy, make sure to remove seeds or omit)
- 1 can green chiles for less spicy, buy mild
- 3 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- Pinch freshly ground black pepper
- 1 lime juiced (about 2 tablespoons)
- 1/4 cup cilantro leaves chopped
- 1 15- ounce can white beans optional
- Non-GMO Tortilla Chips
- Plantain Chips
- Extra Cilantro
- Sliced avocado
- Diced scallions
- Chopped white onion
- Additional jalapeño slices
- Lime wedges
- Shredded cheddar
Slow Cooker Directions:
- Place all ingredients into your slow cooker except for the lime juice
- Give one good mix to combine spices into the broth
- Set it on low for 8 hours or high for 6 hours
- Once done, use two forks to shred chicken, and add in lime juice
- Mix to combine
- If serving for the game, let the soup stay warm in the slow-cooker
- Garnish and serve!
Instant Pot Directions:
- Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 12 minutes with a natural release of at least 10 minutes. Once opened, shred the chicken with two forks.
- Garnish as desired.
- Want to make it in on the stove? Follow the same instructions, but simmer the soup in a stockpot over low heat for about an hour, until the chicken easily shreds apart.
- Recipe was originally published in 2015 and republished with new photos and additional instructions in 2020.
Just started your White Chicken Chili cooking. Happy it’s
another slower cooker recipe! The mixture looks so pretty!
My husband said it’s looks beautiful!
This week I made your Dump Southwest Chicken Soup! Planned
to freeze 2 servings. That didn’t happen. We’re eating the last
serving today! That recipe is ‘mmm, mmm’ good!
Look forward to making it again s.o.o.n. Also, I’ve
made your Healthy Turkey Chili twice! It’s a super meal! The
Southwest Chicken Soup and Turkey Chili are not only fabulous
recipes but filling, and I like that part a whole lot! Only add
avocado and both are perfect meals for us!
Thanks so much, Lexi!
My mouth is watering for this. Can you please share how to make this a traditional chili with the cream cheese base as opposed to a broth?
Hi Sabrina! That would be a different recipe than the one we’ve provided here. You can definitely google White Chicken Chili and find the recipe you are requesting 🙂 -Kelli
What size can of crushed chilis do you use?
This looks so delish! can i make this in the instant pot? If so, how many minutes does it need?
This has been cooking all day and it looks rather soupy. Will it thicken when I shred chicken?
Can you sub sweet potato for the beans? And if so should they been in there for the full 8 hours? Thank you!
You can, and yes!
How many does this feed? Just want to be sure we have enough..
I’d say 6!
I made this with pinto beans and my family loved it!
I am so happy to hear!
We had this tonight and it was delicious!
Hi! I’m making this today! Looks so good. Do you add the beans at the end with the line or at the beginning? Thanks!
do you use boneless, skinless chicken breasts?
This looks so good!