This is the absolute BEST White Chicken Chili recipe. Make it in the Crock Pot or on the stove top…either way so much flavor is packed into this lean and easy white chili. Top it with my favorite Avocado Salsa and some crushed tortilla chips…it’s the PERFECT combo!
Looking for more chili recipes? Try my Chili Con Carne recipe!
My Most Favorite White Chicken Chili Ever!
We make the white chicken chili recipe all year long. It’s cozy in the fall and winter time, perfect for tailgating and game day, and amazing in the hot summer months because you don’t have to turn on your stove top!
There is a ton of flavor in this easy dish, and it’s very adaptable as well. You can make it as spicy or mild as you would like. You can also add in some smoked paprika, or a few drops of liquid smoke to up the smokiness.
It’s also a great chili to top! Tortilla chips, salsa, guacamole, cilantro, more jalapeños…honestly, get creative!
Do You Have to Use the Crockpot?
NO! I love making this in the slow cooker, just because it’s easy. But sometimes I don’t plan ahead. Luckily this recipe works just as well on the stove top.
What You’ll Need
- diced onion
- bone-in split chicken breasts
- minced garlic
- diced green and red bell pepper
- salsa verde
- chopped green chilis
- pickled jalapeños
- cumin
- kosher salt
- white beans
- sour cream
- chopped cilantro
Can You Use Boneless Chicken Instead?
Yep! If you don’t want to worry about bones at all use boneless chicken breasts instead. Use 3-4 pounds of boneless, skinless chicken breasts instead.
If You Don’t Like Spicy…
This recipe calls for a whole cup of pickled jalapeños. If you don’t like things as spicy, cut it back to 1/2 cup!
Making Chili in the Crock Pot
This is a great fix-it-and-forget-it dinner. Essentially you dump everything into the slow cooker (except the sour cream and beans) and leave it alone for a few hours.
I like to microwave the onions before adding them to the Crock Pot just to ensure they get cooked down nice and soft. And this extra little steps just starts the softening process.
Making Stove-top Chili
You simply prepare the recipe as written, but instead of using a slow cooker, use a large, covered Dutch Oven or stock pot. Cook the chicken, veggies, and spices on medium-low heat for 45-60 minutes before removing the chicken to shred. Then add the sour cream and beans to the pot, bring back up to a simmer and return the shredded chicken back to the pot.
Can I Freeze This?
Absolutely! Store it in an airtight container and freeze it for up to a month. Allow it to thaw in the refrigerator before reheating on the stove top.
Description
This is the absolute BEST White Chicken Chili recipe. Make it in the Crock Pot or on the stove top…either way so much flavor is packed into this lean and easy white chili.
- 1 large yellow onion, diced
- 4 bone-in split chicken breasts (4 – 5 pounds), skin removed
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 16– ounces salsa verde
- 1 can chopped green chilis, undrained
- 1 cup sliced pickled jalapeños, drained
- 1 teaspoon cumin
- 1 1/2 teaspoons kosher salt
- 2 cans white beans, drained and rinsed
- 1 cup sour cream
- 1 cup chopped cilantro
- Place the onion in a medium, microwave-safe bowl. Microwave for 2 minutes, until onions begin to soften.
- Place the chicken in the bottom of a 6- quart slow cooker. Top with onions, garlic, green bell pepper, red bell pepper, salsa, green chilis, jalapeños, cumin, and salt.
- Cover and cook on high for 3 hours, or low for 5-6 hours.
- Remove the chicken from the slow cooker and allow to cool slightly. Add in beans and sour cream into the slow cooker and stir to combine
- Shred the chicken off the bones, and return to the slow cooker. Add in the chopped cilantro and cook for 15 more minutes.
- Serve warm.
Notes
Store airtight in the refrigerator for up to 5 days.
Stove Top Directions: Prepare as written, but use a large, covered Dutch Oven or stock pot. Follow the steps 1 & 2 as written in the slow cooker directions but add in 2 cups of chicken broth. Cook the chicken, veggies, and spices on medium-low heat for 45-60 minutes uncovered, until the chicken is tender. Remove the chicken from the pot, allow it to cool slightly and shred off the bone. Add the sour cream and beans to the pot, bring back up to a simmer and return the shredded chicken to the pot. Serve warm.
Freeze in airtight container for up to 30 days. Allow to thaw in the refrigerator overnight, and reheat on the stove top in a saucepan.
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 4.4 g
- Sodium: 779.6 mg
- Fat: 7 g
- Carbohydrates: 19.2 g
- Protein: 27.8 g
- Cholesterol: 66.5 mg
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