• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Main Course Recipes » Chili Recipes

    White Chicken Chili

    Published: Jan 8, 2019 · Modified: Jan 11, 2021 by Marissa Stevens · 38 Comments

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    white chicken chili served in a white bowl

    It took several failed attempts to come up with a go-to recipe for White Chicken Chili, but I do believe I've done it. I felt like Goldilocks the first few tries: too watery, too many beans, boring. But it's more than the flavor of this chili that I'm excited to share with you, it's the method.

    White Chicken Chili served in a white bowl

    Bait and switch slow cooker recipes can be frustrating - where you end up with a bunch of dirty pans because you have to sear this and sauté that before you load up the slow cooker (though sometimes it's worth dirtying an extra pan, like with this Slow Cooker Jambalaya). This White Chicken Chili is just a slight bait and switch.

    White Bean Chicken Chili ready to go

    How to Make White Chicken Chili

    Step 1: Soak cannellini beans overnight in a slow cooker in salted water; drain and rinse. (If you're under the impression that soaking beans in salt water makes them tough, it's a myth - I pinky promise. See what Cook's Illustrated has to say about it if you're interested.)

    beans soaked overnight

    Step 2: Stir minced garlic, onion, jalapeños, spices and olive oil into the beans then cover with water and arrange uncooked, bone-in, skin-on chicken breasts in a single layer on top. Season chicken with salt and pepper. Cook on high 4 hours.

    assembling white chicken chili in slow cooker

    Step 3: Remove, shred and chop chicken; continue to cook beans until tender. Stir chicken and chopped, roasted chiles into the chili. Voilà! You'll have some of the best chili you've ever tasted. Especially when topped with shredded cheese, sour cream and fresh cilantro.

    combining white chicken chili ingredients

    So that's the bait.

    Here's the switch: If you don't mind the flavor of canned green chiles, then you can make this chili entirely in the slow cooker. I'm not a fan of the flavor or texture of canned green chiles so I roast my own. Your choice.

    If you do decide to roast your own chiles, here's an easy method: preheat your broiler, line a rimmed baking sheet with foil and arrange 8 Anaheim chiles in a single layer. Broil chiles for 12 to 15 minutes, flipping them half-way through. After resting in a covered container for about 15 minutes, it's a cinch to remove their skin, stems and seeds.

    Anaheim Chilis
    Roasted Anaheim Chilis

    I can't wait for you try this, the texture of the chicken will knock you out! It comes out ultra tender, flavorful and moist. Combine that with how all of the flavors dance and meld as they cook together and I predict that this will become your go-to White Chicken Chili recipe too.

    Don't Miss These Other Delicious Recipes

    • Mexican Cornbread (A perfect side for this chili!)
    • Green Chile Chicken Enchiladas (This one is a house favorite - made with Shredded Chicken and Homemade Green Enchilada Sauce.)
    • Shrimp Tacos (Always a crowd pleaser!)
    • Carne Asada (We make this all summer long. Super versatile!)
    • Chorizo Chili (So thick, your spoon will stand up in it!)
    • White Bean Turkey Chili (Hearty, delicious and weeknight easy.)

    White Chicken Chili Recipe Video

    SUBSCRIBE TO VIDEOS

    White Chicken Chili served in a white bowl

    White Chicken Chili

    Marissa Stevens
    A healthy, creamy White Chicken Chili recipe that you make in your slow cooker!
    5 from 9 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 6 hrs
    soaking time 8 hrs
    Total Time 6 hrs 30 mins
    Course Main Course
    Cuisine Mexican
    Servings 6 people
    Calories 193 kcal

    Ingredients
      

    • 8 ounces dry cannellini beans
    • 1 tablespoon salt
    • 1 tablespoon olive oil
    • 1 tablespoon cumin
    • 1 teaspoon dried oregano
    • ½ teaspoon ground coriander
    • ½ teaspoon freshly ground black pepper
    • 1 large onion finely chopped
    • 8 cloves garlic peeled and chopped
    • 2 jalapeños stems and seeds removed, finely chopped (see recipe note #1)
    • 2 large bone-in, skin-on chicken half-breasts about 2 pounds
    • salt and freshly ground black pepper
    • 8 Anaheim Chiles roasted and diced - see recipe below (or 1 cup chopped canned green chiles, drained)

    Toppings:

    • shredded cheddar or jack cheese
    • sour cream
    • fresh cilantro leaves
    • chopped green onions

    Instructions
     

    • The night before you plan to cook the chili, add dry cannelini beans, salt and 6 cups water to the bowl of a slow cooker. Stir to combine; let soak overnight. In the morning, drain and rinse beans and return to slow cooker.
    • Add next 8 ingredients (olive oil through jalapeños) and stir to combine. Add 3 cups of water, just enough to cover beans. Arrange chicken breasts in a single layer on the beans skin side up (the chicken breasts will be above the water line). Season with salt and freshly ground black pepper.
    • Cook on high for 4 hours. The chicken breasts should be tender, but the beans may need to cook for up to 2 hours longer - check beans for doneness every 30 minutes or so until they are tender.
    • Meanwhile, transfer chicken breasts to a cutting board; let rest until cool enough to handle, about 15 minutes. Remove and discard skin and bones. Shred and coarsely chop chicken; cover and refrigerate.
    • When beans are tender, stir in chicken and roasted green chiles. Let stand 5 minutes in slow cooker to reheat chicken and chiles. Season to taste with salt and pepper.
    • Ladle chili into serving bowls and top with cheese, sour cream, cilantro and green onions as desired. Serve.

    To roast Anaheim chiles:

    • Preheat broiler.
    • Line a rimmed baking sheet with foil and arrange 8 Anaheim chiles in a single layer. Broil chiles for 12 to 15 minutes, flipping them half-way through. Transfer blackened chiles to a large bowl and cover with plastic wrap to allow them to steam.
    • After about 15 minutes, transfer one chili to a cutting board. With your hands, remove skin, stem and seeds and discard. Lay chili flat on cutting board and repeat with remaining chiles, stacking them one on the other. When the chiles are in an 8-high stack, use a sharp knife to dice them into bite-size pieces.

    Notes

    1. Please note that handling raw chiles that have been cut up can severely irritate your skin. I always recommend wearing gloves when working with raw chiles.
    2. Add desired toppings to taste.

    Nutrition

    Calories: 193kcalCarbohydrates: 33gProtein: 9gFat: 3gSodium: 1420mgPotassium: 606mgFiber: 11gSugar: 4gVitamin A: 65IUVitamin C: 19.6mgCalcium: 97mgIron: 3mg
    Keyword comfort food, crockpot, easy, slow cooker, winter
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Chili Recipes

    • Pulled Pork Chili
    • White Bean Turkey Chili
    • Chorizo Chili

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ben|Havocinthekitchen says

      January 21, 2019 at 3:57 pm

      5 stars
      I haven't made Chili for many years, and I don't recall I've ever had white Chili. This looks and sounds delicious - perfect for this weather. With some extra cheese and sour cream, this is the perfect dish for a cold and dark season.

      Reply
      • Marissa says

        January 23, 2019 at 11:36 am

        Thanks so much, Ben! I hope you give it a try... 🙂

        Reply
    2. Cheyanne @ No Spoon Necessary says

      January 14, 2019 at 1:48 pm

      5 stars
      LOL! I love your reference to Goldilocks, Marissa! Too funny! White chicken chili is definitely my favorite over the tomato and beef based chilis and yours looks absolutely perfect!!!! I love that you used jalapeños and anaheim chilis in here! I could definitely tuck into a few bowls of this right about now! The perfect meal to cozy up to during all this cold weather! Pinned! Cheers!

      Reply
      • Marissa says

        January 23, 2019 at 11:51 am

        aww, thanks so much, Cheyanne!

        Reply
    3. Katherine | Love In My Oven says

      January 11, 2019 at 7:52 pm

      I often feel like Goldilocks when I try recipes too! I"m glad you got this one perfected! Such a cozy meal for this time of year 🙂

      Reply
      • Marissa says

        January 13, 2019 at 10:20 am

        Glad I'm not alone! 😉 Thank you, Katherine!

        Reply
    4. Mary Ann | The Beach House Kitchen says

      January 10, 2019 at 2:25 pm

      5 stars
      Such a cozy winter meal Marissa! I bet your recipe does not disappoint! Looks awesome!

      Reply
      • Marissa says

        January 13, 2019 at 10:21 am

        Thank you so much, Mary Ann!

        Reply
    5. annie@ciaochowbambina says

      January 10, 2019 at 8:13 am

      5 stars
      Nothing more inviting than slow cooker cooking on cold days like this! And when it results in a beauty of a meal such as this!! All the better! Pinned!

      Reply
      • Marissa says

        January 13, 2019 at 10:21 am

        aww, thanks Annie! Definitely love cozy slow cooker recipes this time of year!

        Reply
    6. Dawn - Girl Heart Food says

      January 10, 2019 at 6:23 am

      5 stars
      LOVE white chicken chili and I especially love that you made this in your slow cooker! So perfect for this time of year! Pile on the cheese and avocado for me please 🙂

      Reply
      • Marissa says

        January 13, 2019 at 10:49 am

        Cheese and avocado for me too! Thanks, Dawn!!

        Reply
    7. Leanne | Crumb Top Baking says

      January 10, 2019 at 4:46 am

      5 stars
      I've only ever made tomato based chili, So a white bean chicken chili is definitely on my must-make list. And making it in the slow cooker is definitely appealing! Pinned!

      Reply
      • Marissa says

        January 13, 2019 at 10:50 am

        I think you'll love it, Leanne! Thank you!

        Reply
    8. Kelsie | the itsy-bitsy kitchen says

      January 09, 2019 at 12:14 pm

      5 stars
      This is such a perfect dinner for the cold weather outside! Although I think I'd love it enough to eat even when it's in the 100s 🙂

      Reply
      • Marissa says

        January 13, 2019 at 10:50 am

        haha...maybe. 😉 Thanks, Kelsie!

        Reply
    9. Liz says

      January 09, 2019 at 10:39 am

      5 stars
      It's been way too long since I've made a white chicken chili, but now I have some wonderful tips to tweak my recipe! Yours sounds fabulous!!!

      Reply
      • Marissa says

        January 13, 2019 at 10:51 am

        Thank you so much, Liz!

        Reply
    10. David @ Spiced says

      January 09, 2019 at 4:50 am

      5 stars
      Hmmm...I've never tried roasting my own chilies. I need to do that! I don't mind the flavor of canned green chilies, but then again I don't think I've ever had 'homemade' roasted chilies. Putting it on the list! A good slow cooker recipe like this one is worth its' weight in gold. This sounds like the ultimate comfort food, Marissa!

      Reply
      • Marissa says

        January 13, 2019 at 10:51 am

        Thanks, David. I'm excited for you to try roasting your own chiles - they're truly delicious!

        Reply
    11. Mimi says

      January 08, 2019 at 4:12 pm

      I need to dust off my slow cooker! This looks great. It’s obvious the chicken needs no browning for this chili. One question. In all my decades of cooking legumes, I’ve never added salt when I soaked them. Why do you do this?

      Reply
      • Marissa says

        January 08, 2019 at 5:46 pm

        Hi Mimi! Years ago, I read in Cooks Illustrated that soaking beans in salted water "helps them cook more evenly and reduces the number of beans that rupture" (that's from this link) - it's so true! And they taste better too. If people are salt sensitive, the step can certainly be skipped, but it really does make a difference.

        Reply
    12. Faith (An Edible Mosaic) says

      January 15, 2016 at 9:08 am

      This method is genius!!! I don't use my slow cooker nearly often enough, but this is inspiration to pull it out.

      Reply
      • Marissa says

        January 21, 2016 at 1:23 pm

        Faith, you've got to try this way of cooking chicken - I promise it won't disappoint!

        Reply
    13. Mira says

      January 14, 2016 at 8:29 pm

      This chili looks amazing! Perfect for the colder temperatures around here! So easy to make, too! Pinning!

      Reply
      • Marissa says

        January 21, 2016 at 1:23 pm

        Thanks, Mira!

        Reply
    14. Dorothy Dunton says

      January 14, 2016 at 1:32 pm

      Hi Marissa! I recently bought a new crock pot to replace my 20+ year old one, so I've been on the lookout for new recipes. I love green chiles and although I have used canned, I prefer to roast them over an open flame on the stovetop. As for chili, I crave it no matter what the season is! I also like to that you used bone-in, skin on chicken, so much more flavor! This will be in my pretty (it's red) new slow cooker very soon! 🙂

      Reply
      • Marissa says

        January 21, 2016 at 1:24 pm

        I'm the same, Dorothy. In fact, my husband teases me that I'll wait until the hottest day in August to make it. 🙂 That new slow cooker of yours sounds pretty snazzy... 😉

        Reply
    15. KevinIsCooking says

      January 14, 2016 at 11:45 am

      I'm a fan of roasting the chiles myself as I'm sure you could guess. Dropped into a brown bag and closed for 10minutes and the steam assists peeling that slippery skin right off! This looks dee-lish and I enjoy the slow cooker method for these. Thanks Marissa!

      Reply
      • Marissa says

        January 21, 2016 at 1:25 pm

        I bet you roast chiles like a boss! The brown bag method sounds good - I'll have to try that next time...

        Reply
    16. Lorraine @ Not Quite Nigella says

      January 14, 2016 at 4:00 am

      I love dishes that don't require a lot of pans and dishes! The less is definitely the better 😀 And my mouth was watering at the roasted chillies 😀

      Reply
      • Marissa says

        January 21, 2016 at 1:25 pm

        Amen to that! Thanks, Lorraine..

        Reply
    17. Mon Petit Four (@byMonPetitFour) says

      January 13, 2016 at 10:20 pm

      So glad you kept going with this one because it looks so delish! I love that you made your own roasted green chiles and that you shared this recipe with us! Can't wait to cuddle up with this during one of these rainy, cold nights <3

      Reply
      • Marissa says

        January 21, 2016 at 1:26 pm

        ahhh, I like the way you think. 🙂

        Reply
    18. HapaNomNom says

      January 13, 2016 at 6:47 pm

      Marissa, I'm so glad you stuck with this one, because this is an amazing dish - perfect for colder temperatures, and omg I love a great slow cooker recipe! Definitely roasting my own chilis!

      Reply
      • Marissa says

        January 21, 2016 at 1:26 pm

        Thanks, Kathleen!

        Reply
    19. whiskandshout says

      January 13, 2016 at 4:21 pm

      This looks delicious- love those charred peppers 🙂

      Reply
      • Marissa says

        January 21, 2016 at 1:27 pm

        Me too, I could eat them every day! Thanks, Medha..

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email