Slow-Cooker White Chicken Chili Recipe with Video Tutorial

This gluten-free white chicken chili is one of my favorite comfort meals — lighter than traditional beef chili but still packed with flavor. It’s perfect for cold nights, easy to prep, and great for feeding a crowd. You can start it in the morning, let it simmer all day, and come home to a fragrant, hearty pot of chili ready to serve.

Healthy white chicken chili in a white bowl on a green background on a brown cutting board with a spoon, topped with lime and cilantro. — Healthy white chicken chili

What I love about this recipe is how versatile it is. It works beautifully in a slow cooker, on the stovetop, or in an Instant Pot. Chicken thighs are my go-to because they stay moist and develop deep flavor over long cooking, but you can use breasts if you prefer. The final result is comforting yet light, and you can adapt the spice level to suit your family.

I often roast colorful bell peppers and stir them in at the end, or add fresh or canned jalapeños for extra heat. For gatherings, this dish is ideal: throw everything in the crockpot, let it cook while you get ready, and offer simple toppings at serving time so everyone can customize their bowl.

Popular toppings include sour cream, chopped cilantro, a squeeze of lime, sliced green onions, chopped jalapeños, and corn chips or Fritos for crunch. If you want a creamier chili, add coconut milk or regular milk; if you prefer it lighter, skip the milk and the thickener — it’s delicious either way.

Recipe

Healthy White Chicken Chili Crockpot Recipe

Author: Rebecca Baron
Prep Time: 30 minutes
Cook Time: 5–6 hours (slow cooker)
Total Time: Approx. 5.5–6.5 hours
Yield: 10 servings
Category: Main Course
Cuisine: Clean Eating

Description

This white chicken chili is straightforward to make and exceptionally satisfying. It’s especially convenient cooked in a slow cooker, but you’ll get great results on the stove or in an Instant Pot as well. The flavors deepen as it simmers, and it’s an easy dish to bring to potlucks or family dinners.

Ingredients

2.5 lbs boneless skinless chicken thighs
3 cans Great Northern beans, drained
2 (8 oz) cans diced green chilies
1 very large yellow onion, diced
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon white pepper
1 tablespoon coarse salt (adjust to taste)
2 cups chicken broth

Optional Ingredients

1 cup coconut milk or regular milk (for creaminess)
¼ cup arrowroot starch or cornstarch (for thickening)
½ cup water (to mix with starch)

Topping

⅓ cup cilantro, chopped

Instructions

Place chicken thighs, drained beans, diced green chilies, diced onion, minced garlic, cumin, chili powder, white pepper, salt, chicken broth, and coconut milk (if using) into a crock pot. Cook on high for 5–6 hours, or until the chicken is very tender.
Remove the chicken and shred it lightly with a fork in a bowl.
If using a thickener: combine arrowroot starch (or cornstarch) with ½ cup water in a small bowl and whisk until smooth. Stir this slurry into the chili in the crock pot.
Return the shredded chicken to the pot and stir to combine. Let cook another 30 minutes so the chili thickens and the flavors meld.
Just before serving, stir in chopped cilantro and taste to adjust salt and pepper. If the chili is too thick, thin with additional chicken broth or a splash of coconut milk until you reach the desired consistency.
Serve with a squeeze of lime and optional toppings like sour cream, green onions, jalapeños, or corn chips.

Notes

Many times I skip the optional milk and thickener — the chili is still flavorful and slightly brothy without them. Arrowroot can create a silkier texture, but some people find it makes the soup a bit slimy, so use it according to your preference.

For a spicier version, add fresh or canned jalapeños along with or instead of the diced green chilies. You can also roast bell peppers and fold them in at the end for extra color and sweetness.

Stovetop method: sauté the onions and spices, add the beans and chilies, and cook the chicken separately (or add raw thighs to simmer with the chili) until done. Instant Pot method: combine ingredients and use the Meat/Stew setting for about 35 minutes plus pressure time.