White Chicken Chili - Stovetop and Slow Cooker Instructions - Borrowed Bites (2024)

This White Chicken Chili has a flavorful, smokey broth filled with tender chicken and white beans. Hearty enough to satisfy, yet easy to throw together any night of the week. So quick you’ll have it on repeat all season long!

Have you ever noticed that just sautéing onions and garlic will make the house smell divine? It’s such a homey scent. Even on nights when I don’t have time to spare or when I would rather sit around the fire table with a nice hot drink in hand, this chili is the perfect answer. The family comes home to the smell of a warm, comforting dinner, and momma still gets her time around the fire.

🍲 Ingredients

Onions and garlic: This is where that wonderful smell begins! Using fresh will make all the difference.
Chili powder: Your favorite basic chili powder is perfect.
Chipotle chili powder: This ingredient is KEY to the smokey flavor in the broth. Don't leave this one out!
Oregano: Mexican oregano is preferred, but use regular if that's what you have on hand. Mexican oregano can found in the Latino aisle of your regular grocery store or at a Mexican market.
Chicken broth: As much as I love homemade chicken broth, for this recipe I usually rely on store-bought. I prefer to buy it in the carton.
Chicken: This recipe calls for sliced chicken breast, but I have also used rotisserie chicken meat. Either way it’s delicious.
White beans: Any white bean will do, but I prefer navy beans.
Fire Roasted Green Chiles: Look for the can of fire roasted chiles because they add an extra layer of flavor.

🔪 Instructions

Stovetop

Start by sautéing the onions and garlic in a little bit of oil. Then add the spices and dried herbs to the mix allowing the heat to intensify the flavors. Pour in the chicken broth, sliced chicken, white beans, and green chiles. Allow to simmer for 10-15 minutes until the chicken is tender and cooked through. If the pieces of chicken are too large, pull them out, shred with two forks, and place back in the broth.

Slow Cooker

This recipe is just as good when made in the slow cooker! After sautéing the onion, garlic, and spices transfer the mixture to the slow cooker. Add the remaining ingredients and cook on low for 4-6 hours. Voila! The chili is ready for your favorite toppings.

Toppings

Top with all the yummy things: cheese, cilantro, red onion, sour cream, and avocado if you’re going crazy. Or keep it simple and eat it as is. Either way it’s delicious!

👨‍👩‍👧‍👦 For a crowd

White Chicken Chili is a great crowd option because it is easy to make, doubles or triples very well, and is economical! I highly recommend making it in the slow cooker several hours in advance so that you can be stress-free around serving time.

🙋 Questions & Answers

📖 More recipes

• Serve this Shortcut Jalapeno Cheddar Cornbread as a delicious side.
• Looking for another perfect dish for when it's cold outside? Chicken Tortilla Soup is always a winner.
• For a weekend meal plan try this Pot Roast Menu for your next Sunday dinner.

👨🏼‍🍳 Tips & Tricks

• Do not substitute or leave out the chipotle chili powder. This is the key ingredient for creating the subtle smokiness in the broth.
• Be careful not to boil the chicken breasts or they won't come out as tender. Cook at a simmer instead.
• In a pinch rotisserie chicken can be used. It will only need to simmer for about 5 minutes or until heated through.

👋 Connect with us!

If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.

Recipe

More Soup and Chili Recipes