Slow Cooker White Chicken Chili

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.

A bowl of white chicken chili.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.

Ingredients for white chicken chili inside of a slow-cooker.Ingredients Needed

  • Chicken Breats
  • Peppers
  • Onion + Garlic
  • Canned Green Chilis
  • Chicken Broth
  • Spices
  • Lime Juice
  • White Beans (optional)
  • Cilantro

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
  • Avocado
  • Scallions
  • Pickled or Fresh Jalapeno
  • Cilantro

A bowl of white chicken chili with avocado.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.

A bag of white chicken chili for the freezer.

If you love chili, check out these other recipes:

For more soup recipes, check out these:

5.0 rating
2 reviews

White Chicken Chili

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.


Yield 4-6
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Recipe Type: Dinner
Cuisine Tex Mex
Difficulty: Easy
Author: Lexi

Ingredients

Serve with

  •  Non-GMO Tortilla Chips
  •  Plantain Chips
  •  Extra Cilantro
  •  Sliced avocado
  •  Diced scallions
  •  Chopped white onion
  •  Additional jalapeño slices
  •  Lime wedges
  • Shredded cheddar

Directions

Slow Cooker Directions:

  1. Place all ingredients into your slow cooker except for the lime juice
  2. Give one good mix to combine spices into the broth
  3. Set it on low for 8 hours or high for 6 hours
  4. Once done, use two forks to shred chicken, and add in lime juice
  5. Mix to combine
  6. If serving for the game, let the soup stay warm in the slow-cooker
  7. Garnish and serve!

Instant Pot Directions:

  1. 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.
  2. Garnish as desired.

Recipe Notes

  1. 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.
  2. Recipe was originally published in 2015 and republished with new photos and additional instructions in 2020.

Nutrition

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18 comments
June 8, 2020

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18 Responses

  1. 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!

  2. 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?

    5.0 rating

    1. 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

  3. 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!
    Donna

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Author: Lexi

Ingredients

Directions

Recipe Notes


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