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Our Slow Cooker White Chicken Chili is a lighter, dairy-free twist on classic chili, made with tender chicken, white beans, and flavorful spices. While this recipe is designed for a small slow cooker to let the flavors meld beautifully, we also provide instructions for making it on the stovetop or in an Instant Pot. Perfectly portioned for one, this versatile chili delivers a hearty, satisfying meal, no matter your cooking method.
If you’re looking for more single serving slow cooker recipes, here are some delicious options to try. Our Slow Cooker Sesame Chicken combines savory and sweet flavors, while the Slow Cooker Italian Chicken is packed with hearty herbs. For a zesty twist, try the Slow Cooker Orange Chicken, and don’t miss the Slow Cooker Chicken Burrito Bowl, loaded with all your favorite burrito ingredients in one comforting dish.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Recipe Variations
- How To Make Slow Cooker White Chicken Chili
- How To Make White Chicken Chili On The Stovetop
- How To Make White Chicken Chili In An Instant Pot
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- More Slow Cooker Recipes For One Person
- Ways To Use Leftover Ingredients
- Slow Cooker White Chicken Chili For One Recipe
Why You’ll Love This Recipe
- Healthy: Packed with protein and fiber, this chili is a lighter option that doesn’t skimp on flavor.
- Effortless: Add everything to your slow cooker and let it do the work for you.
- Customizable: Adjust spices and toppings to suit your taste.
- Dairy-Free: The main recipe is completely dairy-free, with the option to add cheese or sour cream if desired.
- Perfect Portion: Made for a 1.5-quart slow cooker, ideal for one serving.
Our White Chicken Chili offers a fresh take on classic chili, made with tender chicken and creamy white beans instead of traditional red chili ingredients. What makes this recipe special is its versatility. You can prepare it using a slow cooker for a hands-off approach, or try our stovetop and Instant Pot methods for quicker options. Plus, our single serving version is perfectly portioned, ensuring you can enjoy a freshly made bowl without leftovers. No matter your cooking style or schedule, this flavorful dish is easy to make and perfect for any occasion.
Ingredients
If you have any ingredients leftover from this small batch white chicken chili recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use one boneless, skinless chicken breast or thigh, weighing 4 to 6 ounces. For a variation, you can substitute with boneless turkey breast. If you have extra chicken, try it in Chicken Tikka Masala, Chicken Nuggets, or Chicken Tacos.
- White Beans: Cannellini, Great Northern, or white kidney beans boost protein and complement the chili’s texture. Leftover beans are great for a Crustless Coronation Quiche or White Bean Soup. You can also freeze leftover canned beans in a freezer-safe container, or store them in an airtight container in the fridge if you’ll use them within a few days.
- Seasonings: Salt, pepper, dried oregano, garlic powder, and cumin are used to bring out the chili’s rich flavors.
- Chicken Broth: Use reduced-sodium chicken broth for better control over salt levels. Any leftover broth is perfect for soup recipes like Tortellini Soup, Chicken Tortilla Soup, or Chicken Stew.
- Jalapeños: A tablespoon of chopped jalapeños adds mild spice. Adjust the amount to your taste. Leftover jalapeños can be used in Jalapeño Poppers, or added to a Mexican Street Corn Salad.
Recipe Variations
This crockpot white chicken chili is easy to customize to suit your preferences:
- Vegetarian Option: Swap the chicken for extra beans or tofu, and use vegetable broth instead of chicken broth.
- Spicy Chili: Add more chopped jalapeños or a pinch of red chili flakes for extra heat.
- Creamy Chili: Stir in a splash of heavy cream for a richer texture, or use coconut milk or almond milk for a dairy-free option.
- Different Beans: Try chickpeas or black beans for a fun variation.
- Add Vegetables: Mix in chopped bell peppers, carrots, or corn for added flavor and nutrients.
How To Make Slow Cooker White Chicken Chili
These step-by-step photos and instructions help you visualize how to make white chicken chili in a slow cooker. See the recipe box below for ingredient amounts and full recipe instructions.
Note: This recipe is naturally dairy-free, unlike traditional white chicken chili recipes that use heavy cream or cream cheese. You can add sour cream as an optional topping if desired.
- Place the chicken into a 1.5-quart slow cooker. Add the chopped onions, jalapeños, white beans, seasonings, and broth, stirring to combine.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Remove the lid and shred the chicken directly in the slow cooker using two forks.
- Spoon the chili into a bowl and add your favorite toppings, like sour cream, shredded Monterey Jack cheese, chopped cilantro, or sliced avocado. Serve and enjoy!
How To Make White Chicken Chili On The Stovetop
You can easily make this single serve white chicken chili on the stovetop with these simple steps:
- Cook the Chicken: Heat 1/2 tablespoon of olive oil in a 10-inch skillet or 2-quart saucepan over medium-high heat. Cut the chicken into 1-inch strips, season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and cook for 6 minutes until fully cooked. Remove and cover to keep warm.
- Sauté the Vegetables: In the same pan, heat 1/2 tablespoon olive oil. Add 1/2 cup chopped onions, 1 minced garlic clove, and 1 tablespoon chopped jalapeños. Cook until the onions are translucent, about 3-4 minutes.
- Combine Ingredients: Stir in 1 cup chicken broth, 1/2 cup rinsed cannellini beans, 1/4 teaspoon dried oregano, and 1/4 teaspoon cumin. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the Chicken: Return the cooked chicken to the pan and simmer for 5 more minutes. Adjust seasoning if needed and serve hot.
Pro Tip: Using rotisserie or leftover chicken can save time. Simply shred it and add it during the final cooking step instead of at the beginning.
How To Make White Chicken Chili In An Instant Pot
The Instant Pot makes white chicken chili quick and easy. Here’s how to make it in a 3-quart model:
- Sauté the Vegetables: Set your 3-quart Instant Pot to Sauté mode (refer to your manufacturer’s guide for specifics). Heat 1/2 tablespoon olive oil, then add 1/2 cup chopped onions, 1 minced garlic clove, and 1 tablespoon chopped jalapeños. Season with 1/4 teaspoon each of kosher salt, dried oregano, cumin, and 1/8 teaspoon black pepper. Cook for 3-4 minutes until softened.
- Add Main Ingredients: Add the chicken, 1/2 cup rinsed cannellini beans, and 1 cup chicken broth. Press Cancel to turn off the Sauté function.
- Pressure Cook: Secure the lid, set the valve to Sealing, and select Pressure Cook on High for 15 minutes.
- Natural Release: Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
- Shred and Serve: Shred the chicken, then serve the chili hot with your favorite toppings.
Expert Tips
- Add Heat: For a spicier chili, mix in more chopped jalapeños or a few dashes of hot sauce.
- Thicken the Chili: After cooking, remove the chicken and blend some of the beans using an immersion blender, food processor, stand blender, or potato masher to create a thicker consistency.
- Creamy Option: Stir in sour cream directly into the chili for a creamier texture. Add more if desired to enhance the richness.
Serving Suggestions
Pair your white chicken chili with these single serving sides and toppings for a complete meal:
- Cornbread: Warm, buttery cornbread or corn muffins make a perfect side.
- Salad: A fresh tomato salad with tangy vinaigrette balances the chili’s richness.
- Rice: Serve the chili over cooked rice to soak up the flavorful broth.
- Toppings: Add chopped cilantro, diced avocado, or a dollop of sour cream for extra flavor.
- Lime Wedges: A squeeze of lime juice adds a bright, citrusy finish.
Frequently Asked Questions
Yes, chicken thighs work well and add extra richness to the chili.
To make a single serving of white chicken chili, I recommend using a 1.5-quart slow cooker.
You can double the recipe and use a 3-quart slow cooker or use the stovetop or Instant Pot method.
Absolutely! Replace the chicken with extra beans or tofu, and use vegetable broth instead of chicken broth.
It has a mild spice from the jalapeños. Adjust the spice level by adding more or less jalapeños or chili flakes.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Yes, store cooled chili in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
More Slow Cooker Recipes For One Person
Looking for more mini crockpot recipes or 1 1/2-quart slow cooker recipes? These single serving dishes are perfect for your small slow cooker:
- Slow Cooker Ribs: Tender and flavorful ribs, perfectly portioned for one.
- Slow Cooker Meatloaf: A classic comfort food made easy in your slow cooker.
- Slow Cooker Ropa Vieja: A rich and savory Cuban-inspired shredded beef dish.
- Slow Cooker Pot Roast: Hearty and satisfying, with tender beef and vegetables.
- Slow Cooker Italian Wedding Soup: A comforting, single serving soup with meatballs and greens.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this slow cooker white chicken chili or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Slow Cooker White Chicken Chili For One
Equipment
Ingredients
- 1 (4 to 6-ounce) boneless skinless chicken breast
- ½ cup chopped onions
- 1 tablespoon finely chopped jalapeños
- 1 cup low sodium chicken broth
- ½ cup canned cannellini beans -rinsed and drained
- ¼ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- Optional toppings: sour cream, shredded Monterey Jack cheese, chopped cilantro, or sliced avocados.
Instructions
- Place the chicken in a 1.5-quart slow cooker. Add the chopped onions, jalapeños, broth, beans, salt, and seasonings, stirring to combine.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Remove the lid and shred the chicken directly in the slow cooker using two forks.Pro Tip: Hold the chicken steady with one fork while using the other to pull it apart into shreds.
- Spoon the chili into a bowl and add your favorite toppings, like sour cream, shredded Monterey Jack cheese, chopped cilantro, or sliced avocado. Serve and enjoy!
Notes
- Add Heat: For a spicier chili, mix in more chopped jalapeños or a few dashes of hot sauce.
- Thicken the Chili: After cooking, remove the chicken and blend some of the beans using an immersion blender, food processor, stand blender, or potato masher to create a thicker consistency.
- Creamy Option: Stir in sour cream directly into the chili for a creamier texture. Add more if desired to enhance the richness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
While my husband was away I made this, it was so rich and delicious when he got home I made it for him. Definitely a keeper.
I’m so happy you both enjoyed it!
can i use chili powder instead of the jalapeno peppers in the white chicken chilli
You can use chili powder as a substitute for the jalapeño peppers. I recommend starting with a pinch and adjusting to taste as you go.
Will have to try it looks delicious
I made this recipe two times in as many weeks. I will be making it again with a few adjustments. I added only a pinch of salt and no jalapenos. I did add 1/4 tsp of hot sauce as I thought it needed some zip. This is one of the easiest slow cooker Chicken Chili’s I have made. Keep the recipes coming.
This is a very tasty White Chicken Chili. I added a 1/4 tsp of hot sauce as someone suggested. I will be making this again soon. It is a good cold weather meal for one.
I made this White Chicken Chili on the stovetop and doubled the recipe. At the last minute, I threw in a half box of fresh baby spinach leaves (why not?). I ended up with three hearty one-cup servings to take to work for my lunch. It tastes so yummy! Thank you for ANOTHER wonderful recipe. So glad I found this site. Everything is great!
Some of these recipes I would cook for just me, but some for me and my husband. Would be helpful if you can state if these could be doubled.
I do often cut regular recipes in half but many would be difficult to adapt.
If our recipes can be doubled successfully we will mention it in within the recipe post. In the Frequently Asked Questions section of this recipe post, we state that this White Chicken Chili recipe can be doubled.
Great recipe.