Our cozy Slow Cooker White Chicken Chilli is the ultimate winter meal prep “dump ‘n go” meal! Put the ingredients in your slow cooker (or Instant Pot) and walk away. That’s it! This chilli is lightly spiced and packed full of juicy shredded chicken, white beans, and corn. This bowl of deliciousness will be your new go-to favourite Winter Warmer.

Servings: 8

Serving Size: 1+¼ cup (300g) veggies

Prep Time: 14 minutes

Total Time: 4 Hours

Nutrition Facts: 313 calories / 34.5g carbs / 36g protein / 4g fat


  • 2 lbs (907g) raw whole chicken breasts
  • 2 (425g) cans (850g) Cannellini beans (rinsed and drained)
  • 227g diced mild green chillies
  • 3 cups (615g) fat-free chicken broth
  • 1 large (128g) onion (diced)
  • 1 tablespoon cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 ½ cups (248g) corn
  • 2 tablespoons fresh lime juice (about 1 lime)

Optional garnishes: tortilla chip’s, shredded cheese, lime wedges, sliced avocado (macros not included)


  1. Place all ingredients (EXCEPT the corn and lime juice) in your slow cooker. Stir well.
  2. Cook on low for 5-6 hours or high for 3-4 hours. The chilli is ready when the chicken is tender and shreds easily with a fork. 
  3. Remove the chicken breasts from the slow cooker and set aside on a plate or cutting board. 
  4. Optional: if you like a creamier chilli, remove about 1-2 cups of the broth/bean mixture and puree in a food processor or blender. Return to the slow cooker.
  5. Shred the chicken breasts with 2 forks and return the meat to the slow cooker. Stir in the corn and lime juice, replace the lid, and let heat through for another 10 minutes before serving.
  6. Garnish with tortilla chip’s, cheese, sour cream or Greek yogurt, or lime wedges if desired.


  1. This meal freezes really well! Place in an airtight container or freezer-safe bag and freeze for up to 3 months. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  2. Pressure Cooker instructions: place all ingredients (except corn and lime juice) in the Pressure Cooked. Set the pressure setting to “High” for 15 minutes. When complete, do a quick pressure release. Follow steps #3-6 as written above.

RECIPE: Slow Cooker Chicken Chilli

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