White Chicken Chili served in a white bowl

White Chicken Chili

A healthy, creamy White Chicken Chili recipe that you make in your slow cooker!
Course Main Course
Cuisine Mexican
Keyword comfort food, crockpot, easy, slow cooker, winter
Prep Time 30 minutes
Cook Time 6 hours
soaking time 8 hours
Total Time 6 hours 30 minutes
Servings 6 people
Calories 193kcal


  • 8 ounces dry cannellini beans
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 large onion finely chopped
  • 8 cloves garlic peeled and chopped
  • 2 jalapeƱos 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)


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


  • 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 jalapeƱos) 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.



  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.


Calories: 193kcal | Carbohydrates: 33g | Protein: 9g | Fat: 3g | Sodium: 1420mg | Potassium: 606mg | Fiber: 11g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 19.6mg | Calcium: 97mg | Iron: 3mg