I’m excited to share an easy, macro-friendly white chicken chili packed with protein that makes leftover chicken perfect for Healthy High Protein Meals and works in the slow cooker or on the stovetop.
I started making this Easy White Chicken Chili when I had leftover shredded cooked chicken and a big craving for something hearty but not heavy. Slow cooker friendly, it turns simple white beans into a creamy, high protein bowl that somehow feels special without hours of work.
I mess with it for Instant Pot Chicken Chili nights or fold it into Macro Friendly Recipes meal prep, and it’s become my go-to Protein Dinner. It’s got a little zip, a little comfort, and one quick trick I always do to boost flavor that you’ll want to steal.
Why I Like this Recipe
– I love how creamy and comforting it is, feels like a warm hug on a rough night.
– I like that it actually tastes better the next day so I get an easy win with leftovers.
– I appreciate how forgiving it is, i can mess up the timing and it still turns out good.
– I like that it fills me up and stops me from snacking, perfect for busy nights.
Ingredients
- Chicken breasts: Lean high protein, helps build muscle, keeps you full longer.
- White beans: Good fiber and plant protein creamy texture helps digestion and heart health.
- Corn: Sweet pop adds carbs and color, optional for a little crunch and sweetness.
- Green chiles: Mild heat and tang low calorie brightens flavor without making it overly hot.
- Cream cheese or Greek yogurt: Adds creaminess fat or protein, mellows spices.
- Lime juice: Bright acidity, lifts flavors adds freshness and slight tartness.
- Cilantro: Fresh herb, adds herbal brightness optional gives a green finish and aroma.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts (about 2 large) or 3 cups shredded cooked chicken (rotisserie works great)
- 2 (15 ounce) cans white beans, such as cannellini or great northern, drained and rinsed
- 1 medium yellow or white onion, diced
- 3 cloves garlic, minced
- 1 (4 ounce) can diced green chiles
- 3 cups low sodium chicken broth
- 1 cup frozen corn, optional
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 4 ounces cream cheese, softened (or 1/2 cup plain Greek yogurt for a lighter option)
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro, optional
- 1 tablespoon olive oil (for sautéing onion if you’re using the stovetop)
- 1 cup shredded Monterey Jack or mild cheddar, optional for topping
- Avocado slices, sour cream and tortilla chips for serving, all optional
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water to thicken, optional
How to Make this
1. If using raw chicken breasts place them in the slow cooker, if using shredded cooked chicken skip to step 3; add drained beans onion garlic diced green chiles frozen corn if using cumin chili powder oregano kosher salt black pepper and chicken broth on top, give it a quick stir so spices are evenly distributed.
2. If you prefer more flavor saute the diced onion in olive oil in a skillet until soft and starting to brown then add the garlic for 30 seconds and transfer everything to the slow cooker or continue in the pot for stovetop method.
3. Slow cooker cooking times with raw breasts are about 3 to 4 hours on high or 6 to 8 hours on low, if using shredded cooked chicken just heat on low for 1 to 2 hours to meld flavors; for stovetop simmer everything gently for 20 to 25 minutes until the chicken is cooked through and beans are tender.
4. Remove the cooked whole chicken breasts to a cutting board shred with two forks then return shredded chicken to the pot, if you used pre shredded chicken just stir it in to heat through.
5. Soften the cream cheese in small chunks and stir into the hot chili until fully melted and creamy, or for a lighter option stir in plain Greek yogurt off the heat to avoid curdling; add the fresh lime juice and most of the cilantro now, save a little for topping.
6. If you want a thicker chili mix 1 tablespoon cornstarch with 2 tablespoons cold water then stir the slurry into the simmering chili and cook a few minutes until it thickens, or mash a cup of beans against the side of the pot for a natural thickener, either works great.
7. Taste and adjust seasoning add more kosher salt chili powder or cumin if needed, little tip: acid brightens things so add a splash more lime juice if it tastes flat.
8. Serve hot topped with shredded Monterey Jack or mild cheddar if you like, and offer avocado slices sour cream extra cilantro and tortilla chips on the side for folks to customize.
9. Make ahead tip: this chili actually tastes better the next day, cool then refrigerate up to 4 days or freeze for up to 3 months, reheat gently on the stovetop adding a splash of broth if it gets too thick.
Equipment Needed
1. Slow cooker or large heavy pot (Dutch oven works well)
2. Skillet for sautéing the onion if you want extra flavor
3. Cutting board and a sharp chef’s knife
4. Measuring cups and spoons
5. Can opener and a colander to drain the beans
6. Wooden spoon or heatproof spatula for stirring
7. Two forks for shredding the cooked chicken
8. Small bowl and whisk for mixing the cornstarch slurry
9. Ladle or large serving spoon and tongs for serving
FAQ
Easy White Chicken Chili (Slow Cooker) Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless thighs (same weight, theyre juicier), shredded rotisserie chicken (about 3 cups), canned chicken (drained), or firm tofu / young jackfruit for a vegetarian option.
- White beans (cannellini / great northern): use navy beans, pinto beans, or chickpeas — theyll change texture and flavor a bit but work fine; canned black beans also ok if you dont mind the color shift.
- Cream cheese / Greek yogurt: use full fat sour cream, mascarpone, or a splash of heavy cream stirred in at the end for richness; for dairy free try blended silken tofu or unsweetened coconut yogurt.
- Chicken broth: swap with low sodium vegetable broth, turkey broth, or plain water plus a good quality bouillon cube or paste to control salt and flavor.
Pro Tips
– Brown the onion and bloom the spices first. Sauté the onion until it’s starting to brown, then toss in the cumin and chili powder for 20 to 30 seconds before adding garlic. It makes the chili taste way deeper, just don’t let the spices burn or the garlic will turn bitter.
– For creamy thickness, mash a cup of beans against the pot rather than overloading with starch. Mashing gives you body and that velvety mouthfeel without the gummy texture you can get from too much cornstarch. If you do use a slurry, add it at the end and simmer only a few minutes.
– If you want speed and better texture use rotisserie or pre-shredded chicken. Add it near the end so it heats through and stays juicy. If you cook breasts whole, cut them into even pieces so they cook evenly and shred right after cooking while still hot for fluffier strands.
– Be careful with dairy and acid timing. Soften cream cheese first and stir it in off the heat if possible, and if you use Greek yogurt add it off heat too so it doesn’t curdle. Always squeeze in extra lime at the end and taste for salt last, a little acid will wake the whole thing up.
Easy White Chicken Chili (Slow Cooker) Recipe
I’m excited to share an easy, macro-friendly white chicken chili packed with protein that makes leftover chicken perfect for Healthy High Protein Meals and works in the slow cooker or on the stovetop.
6
servings
548
kcal
Equipment: 1. Slow cooker or large heavy pot (Dutch oven works well)
2. Skillet for sautéing the onion if you want extra flavor
3. Cutting board and a sharp chef’s knife
4. Measuring cups and spoons
5. Can opener and a colander to drain the beans
6. Wooden spoon or heatproof spatula for stirring
7. Two forks for shredding the cooked chicken
8. Small bowl and whisk for mixing the cornstarch slurry
9. Ladle or large serving spoon and tongs for serving
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts (about 2 large) or 3 cups shredded cooked chicken (rotisserie works great)
-
2 (15 ounce) cans white beans, such as cannellini or great northern, drained and rinsed
-
1 medium yellow or white onion, diced
-
3 cloves garlic, minced
-
1 (4 ounce) can diced green chiles
-
3 cups low sodium chicken broth
-
1 cup frozen corn, optional
-
2 teaspoons ground cumin
-
1 teaspoon chili powder
-
1 teaspoon dried oregano
-
1 teaspoon kosher salt, adjust to taste
-
1/2 teaspoon freshly ground black pepper
-
4 ounces cream cheese, softened (or 1/2 cup plain Greek yogurt for a lighter option)
-
2 tablespoons fresh lime juice
-
1/4 cup chopped fresh cilantro, optional
-
1 tablespoon olive oil (for sautéing onion if you’re using the stovetop)
-
1 cup shredded Monterey Jack or mild cheddar, optional for topping
-
Avocado slices, sour cream and tortilla chips for serving, all optional
-
1 tablespoon cornstarch mixed with 2 tablespoons cold water to thicken, optional
Directions
- If using raw chicken breasts place them in the slow cooker, if using shredded cooked chicken skip to step 3; add drained beans onion garlic diced green chiles frozen corn if using cumin chili powder oregano kosher salt black pepper and chicken broth on top, give it a quick stir so spices are evenly distributed.
- If you prefer more flavor saute the diced onion in olive oil in a skillet until soft and starting to brown then add the garlic for 30 seconds and transfer everything to the slow cooker or continue in the pot for stovetop method.
- Slow cooker cooking times with raw breasts are about 3 to 4 hours on high or 6 to 8 hours on low, if using shredded cooked chicken just heat on low for 1 to 2 hours to meld flavors; for stovetop simmer everything gently for 20 to 25 minutes until the chicken is cooked through and beans are tender.
- Remove the cooked whole chicken breasts to a cutting board shred with two forks then return shredded chicken to the pot, if you used pre shredded chicken just stir it in to heat through.
- Soften the cream cheese in small chunks and stir into the hot chili until fully melted and creamy, or for a lighter option stir in plain Greek yogurt off the heat to avoid curdling; add the fresh lime juice and most of the cilantro now, save a little for topping.
- If you want a thicker chili mix 1 tablespoon cornstarch with 2 tablespoons cold water then stir the slurry into the simmering chili and cook a few minutes until it thickens, or mash a cup of beans against the side of the pot for a natural thickener, either works great.
- Taste and adjust seasoning add more kosher salt chili powder or cumin if needed, little tip: acid brightens things so add a splash more lime juice if it tastes flat.
- Serve hot topped with shredded Monterey Jack or mild cheddar if you like, and offer avocado slices sour cream extra cilantro and tortilla chips on the side for folks to customize.
- Make ahead tip: this chili actually tastes better the next day, cool then refrigerate up to 4 days or freeze for up to 3 months, reheat gently on the stovetop adding a splash of broth if it gets too thick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 440g
- Total number of serves: 6
- Calories: 548kcal
- Fat: 19.7g
- Saturated Fat: 9.3g
- Trans Fat: 0.3g
- Polyunsaturated: 1.7g
- Monounsaturated: 5g
- Cholesterol: 164mg
- Sodium: 662mg
- Potassium: 868mg
- Carbohydrates: 24.7g
- Fiber: 6.7g
- Sugar: 4.2g
- Protein: 59.5g
- Vitamin A: 800IU
- Vitamin C: 10mg
- Calcium: 97mg
- Iron: 3.7mg