White Chicken Chili
Tender shredded chicken slow cooked all day in a savory broth with Great Northern beans, tomatoes and green chiles, onion, and a from-scratch spice blend of cumin, chili powder, and oregano. A deeply comforting chili that's lighter and brighter than the classic beef version — pile on your favorite toppings and serve with a squeeze of lime.
- Chili
- 4 boneless, skinless chicken breasts
- 4 cups low-sodium chicken stock
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can Great Northern beans, drained & rinsed (see lower-carb tip)
- 1 can diced tomatoes with green chiles, undrained
- Spice Blend
- 1½ tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional — for heat)
- Toppings
- — green onions, sliced (optional)
- — 2% shredded Monterey Jack or cheddar (optional)
- — plain Greek yogurt (in place of sour cream)
- — sliced avocado (optional)
- — fresh cilantro (optional)
- — lime wedges (optional)
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1
Cook the chicken
Place the chicken breasts in the slow cooker and pour the chicken stock over the top. Cover and cook on high for 3 hours or low for 6 hours until the chicken is completely tender and shreds easily.
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2
Shred the chicken
Remove the chicken breasts and shred using two forks or a stand mixer with the paddle attachment. Return the shredded chicken to the slow cooker.
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3
Add everything else
Add the diced onion, garlic, drained beans, and canned tomatoes with green chiles to the slow cooker. Stir in the entire spice blend — cumin, chili powder, oregano, garlic powder, salt, pepper, and cayenne if using. Stir everything together well and cover.
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4
Finish & serve
Cook on low for 1 additional hour until the onions are tender and the flavors have melded together. Taste and adjust seasoning — a squeeze of fresh lime juice stirred in at the end brightens the whole pot significantly. Ladle into bowls and pile on your favorite toppings.
- Lower carb option: Great Northern beans are higher in carbs — reduce to half a can or skip entirely and add diced zucchini in the last hour for bulk without the extra carbs. The chili is still hearty and satisfying without them.
- Mash some beans: For a thicker, creamier chili consistency, remove about ¼ cup of beans before adding to the slow cooker, mash them with a fork into a paste, and stir the paste back into the chili — it thickens the broth naturally without adding anything.
- Greek yogurt over sour cream: A generous dollop of plain Greek yogurt is the perfect cool, creamy topping — a direct sour cream substitute that adds protein rather than fat.
- Even better the next day: Like all slow cooker chilis, this one deepens significantly overnight. Make a big batch and enjoy it all week — keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months.
- Serve over cauliflower rice: The flavorful broth soaks beautifully into cauliflower rice — ladle it generously over the top for a more substantial bowl completely on plan.