Easy White Chicken Chili (Slow Cooker) Recipe

I made this creamy high protein white chicken chili and it totally transformed my weeknight dinner. Tender chicken, hearty white beans, and bold spices combine with a burst of lime for a perfect flavor harmony. Using leftover chicken makes it super convenient, and every spoonful offers a delicious, comforting, and healthy experience.

I want to share my easy white chicken chili recipe that is perfect for a healthy dinner. I use 2 lbs of chicken breasts or thighs, which you can replace with leftover chicken for a quick protein boost.

In my slow cooker, I mix in 4 cups of low-sodium chicken broth, 2 cans of white beans, and a 4 oz can of diced green chilies. I always add a diced medium onion and 3 minced garlic cloves which really add depth to the flavor.

Then I toss in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper for a balanced taste. For creaminess and extra protein, I stir in 1 cup of reduced-fat sour cream (or Greek yogurt) and finish it off with the juice of 1 lime.

This macro friendly chili is high in protein and perfect for a comforting weeknight meal that you can even try in an Instant Pot or Pressure Cooker.

Why I Like this Recipe

1. I really love how easy it is to throw together using leftover chicken and simple ingredients, which means i can have dinner ready without too much fuss.
2. I like that it packs a high protein punch and still tastes super creamy thanks to the sour cream and lime mixture, even if its flavor isn’t perfect everytime.
3. I appreciate how its a healthy and filling option that doesn’t take forever to cook on the slow cooker, letting me focus on other stuff while it simmers.
4. And honestly, its really comforting and full of bold flavors, even if sometimes i mess up the seasoning or timing a bit.

Ingredients

• Chicken packs lean protein and deep flavor, perfect for a hearty, healthy meal.
• White beans deliver loads of fibre and healthy carbohydrates to keep you energized.
• Green chilies adds a mild spice and tang that brightens the soup note.
• Low sodium chicken broth keeps the dish light while melding all these mouthwatering flavors.
• Onions offers vitamins and texture, enriching the rich, savory profile of our chili.
• Garlic infuses a bold aroma and supports your immune system with every bite.
• Lime juice gives a bright, tart kick that balances and livens the flavor.
• Greek yogurt or sour cream adds a creamy texture and a tangy, cooling finish.

Ingredient Quantities

• 2 lbs chicken breasts or thighs, chopped or shredded (leftover chicken works great)
• 4 cups low-sodium chicken broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp salt (or adjust to taste)
• 1/4 tsp black pepper
• 1 cup reduced-fat sour cream or Greek yogurt (stir in at the end)
• Juice of 1 lime
• Optional: chopped fresh cilantro for garnish

How to Make this

1. Place the chicken breasts or thighs in your slow cooker. If you have leftover chicken, toss it in too.

2. Add the diced onion, minced garlic, and the diced green chilies into the cooker.

3. Pour in the 4 cups of low-sodium chicken broth along with the drained and rinsed white beans.

4. Sprinkle in the ground cumin, chili powder, dried oregano, salt, and black pepper then give everything a good stir.

5. Cover the slow cooker and cook on low for about 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.

6. Once it’s done, remove the chicken and shred it if it isn’t shredded already then return it back to the chili.

7. Stir in the reduced-fat sour cream or Greek yogurt and squeeze in the juice of one lime.

8. Let the chili sit for a few minutes so the flavors can meld.

9. Serve hot, garnished with chopped fresh cilantro if you like, and enjoy your hearty white chicken chili!

Equipment Needed

1. Slow cooker
2. Cutting board
3. Chef’s knife
4. Measuring cups for the broth and sour cream
5. Measuring spoons for spices
6. Colander for rinsing the beans
7. Can opener for the diced green chilies and beans
8. Mixing spoon for stirring the ingredients
9. Fork to shred the cooked chicken
10. Citrus juicer to squeeze the lime juice

Hope this helps you get everything set up for the chili!

FAQ

Easy White Chicken Chili (Slow Cooker) Recipe Substitutions and Variations

• If you’re out of chicken, you can use turkey or even firm tofu as a protein boost in your chili
• No low-sodium chicken broth? Try using a low-sodium vegetable broth instead
• Can’t find white beans? Cannellini beans work just as well and bring a similar texture
• If reduced-fat sour cream or Greek yogurt isn’t available, you might substitute with plain yogurt or a bit of coconut cream for a dairy-free twist
• Don’t have a lime? A splash of lemon juice will give you that tangy kick too

Pro Tips

1. Try shredding the chicken while it’s still a lil warm so its easier, and if it’s too hot to handle, let it cool down a bit first. Sometimes using two forks works the best for a mess-free shred.

2. If you wanna kick up the heat, toss in a tiny bit of extra chili powder or even a pinch of cayenne. This recipe is cool with little tweaks so you can totally adjust it to your liking.

3. Once your chili is done, stir in the sour cream or Greek yogurt slow and steady. Doing it too fast might cause it to curdle a bit, so be patient and mix it gently.

4. Always give your chili a taste near the end so you can add a bit more salt or spices if needed. The flavors sometimes deepen as they cook, and making that final check can really boost the taste.