This creamy white chicken chili is made with tender chicken, white sweet potatoes, green chiles, warming spices and a touch of coconut cream. Make it on the stovetop, in the slow cooker or in the Instant Pot for an easy, hearty meal that’s paleo, Whole30 compliant, gluten free and dairy free!
*This recipe was originally published in 2017 and has been updated with new photos, an improved stovetop method, plus slow-cooker and Instant Pot instructions. The original flavors you love remain the same.
There’s nothing better than a warm, cozy bowl of chili once the weather begins to cool down! This white chicken chili has been a longtime favorite, and I’ve updated it with a new stovetop method along with options for the slow cooker and Instant Pot.
The stovetop version is now my favorite way to prepare it. Sautéing the onion, sweet potatoes, garlic and spices before adding the broth creates a deeper, richer flavor, while partially blending or mashing the cooked sweet potatoes gives the chili a naturally creamy texture.
Chicken thighs stay juicy and tender, and the white sweet potatoes make the chili hearty without using beans. A little coconut cream, lime juice and nutritional yeast finishes it with just the right amount of richness and a subtle cheesy flavor.
Why You’ll Love This White Chicken Chili
- It can be made on the stovetop, in the slow cooker or in the Instant Pot.
- White sweet potatoes make it hearty and naturally creamy.
- Chicken thighs stay tender and juicy as the chili cooks.
- It’s paleo, Whole30 compliant, gluten free, grain free and dairy free.
- The spice level is easy to adjust.
- Leftovers are perfect for easy lunches and meal prep.
Ingredients You’ll Need
Chicken thighs: Boneless, skinless chicken thighs are my first choice because they stay especially tender in the chili. Boneless chicken breasts will also work, but be careful not to overcook them.
White sweet potato: White or Japanese sweet potatoes have a firm, creamy texture and a mild sweetness that works perfectly here. Orange sweet potatoes can be substituted, but they cook more quickly and will give the chili a slightly sweeter flavor.
Onion and garlic: Sautéing these aromatics creates the flavorful base for the chili.
Green chiles and jalapeño: Diced green chiles provide mild chile flavor, while fresh jalapeño adds a little heat. Adjust the jalapeño and cayenne to suit your preference.
Spices: Cumin, oregano, chili powder, cayenne, salt and black pepper give the chili its warm, savory flavor.
Chicken broth: You’ll use 3 cups for the stovetop method because some of the liquid evaporates while the chili simmers. Use 2 cups when making it in the slow cooker or Instant Pot.
Coconut cream: Coconut cream makes the broth rich and creamy without dairy. Use the thick portion from a chilled can of full-fat coconut milk or purchase canned coconut cream.
Nutritional yeast: This is optional, but it adds a subtle cheesy, savory flavor without dairy.
Lime juice: Fresh lime juice brightens all the flavors just before serving.
How to Make White Chicken Chili on the Stovetop
Heat the oil or ghee in a large Dutch oven over medium heat. Add the onion and cook until softened, then add the sweet potato cubes. Cooking the sweet potatoes briefly with the onion allows them to pick up more flavor before the liquid is added.
Add the garlic, jalapeño and spices and cook for about one minute, stirring constantly. This briefly toasts the spices and brings out their flavor.
Pour in the broth and green chiles, then add the chicken thighs. Bring the mixture to a gentle boil before reducing the heat and partially covering the pot.
Simmer until the chicken is cooked through and the sweet potatoes are fork-tender. Remove the chicken and shred it with two forks.
For a naturally thicker chili, mash some of the sweet potatoes against the side of the pot or briefly blend a small portion of the chili with an immersion blender. Leave plenty of sweet potato pieces whole for texture.
Stir in the coconut cream, nutritional yeast and lime juice. Return the shredded chicken to the Dutch oven and simmer for a few more minutes, until everything is hot and creamy.
How to Make It in the Slow Cooker
For the slow-cooker version, place the sweet potatoes, onion, garlic, jalapeño, green chiles, seasonings and chicken in the slow cooker. Pour 2 cups of broth over everything.
Cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and the sweet potatoes are tender. Chicken breasts may be ready sooner than thighs, so check them toward the beginning of the suggested time range.
Remove and shred the chicken. Mash some of the sweet potatoes directly in the slow cooker, then stir in the coconut cream, nutritional yeast and lime juice. Return the chicken and cook on high for another 10–15 minutes.
For additional flavor, you can sauté the onion, sweet potato, garlic, jalapeño and spices before transferring them to the slow cooker, but this step is optional.
How to Make It in the Instant Pot
Use the sauté function to cook the onion and sweet potatoes in the oil or ghee. Add the garlic, jalapeño and spices and cook for another minute.
Press cancel, pour in 2 cups of broth and scrape the bottom thoroughly to release any browned bits. Add the green chiles and chicken without stirring everything excessively.
Seal the lid and pressure cook on high for 8 minutes. Allow the pressure to release naturally for 10 minutes before carefully releasing the remaining pressure.
Remove and shred the chicken. Mash or briefly blend some of the sweet potatoes, then stir in the coconut cream, nutritional yeast and lime juice. Return the chicken and use the sauté function for a few minutes if the chili needs to thicken.
Tips for the Best White Chicken Chili
- Cut the sweet potatoes into uniform 3/4-inch cubes so they cook evenly.
- When using orange sweet potatoes, cut them into slightly larger pieces because they soften more quickly.
- Keep the chili at a gentle simmer so the chicken remains tender.
- For thicker chili, mash or blend more of the sweet potatoes.
- The chili will continue to thicken slightly as it cools.
- Add the lime juice at the end to preserve its bright flavor.
- Taste after adding the coconut cream and adjust the salt and lime as needed.
Toppings for White Chicken Chili
This chili is delicious on its own, but toppings add freshness, richness and texture. Try any combination of:
- Sliced avocado
- Fresh cilantro
- Sliced jalapeño
- Chopped green onions or chives
- Dairy-free sour cream
- Extra lime wedges
- Crumbled cooked bacon
- Sliced radishes
Storage and Reheating
Store leftover white chicken chili in a tightly covered container in the refrigerator for up to four days.
Reheat it gently on the stovetop over medium-low heat or in the microwave. The chili thickens after refrigeration, so add a splash of broth if needed.
You can also freeze the chili for up to three months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and stir well while reheating.
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts work well, but they are leaner and can become dry when overcooked. Check them early and remove them as soon as they reach 165°F.
Can I use orange sweet potatoes?
Yes. Orange sweet potatoes will make the chili slightly sweeter and more golden in color. Cut them into approximately 1-inch pieces so they don’t soften too quickly.
Does the chili taste strongly like coconut?
The coconut flavor should be subtle once it is combined with the spices, lime and nutritional yeast. If you are sensitive to coconut flavor, begin with 1/4 cup coconut cream and add more to taste. An unsweetened, Whole30-compliant dairy-free creamer can also work, depending on your dietary needs.
How can I make the chili thicker?
Mash additional sweet potatoes against the side of the pot or blend one to two cups of the chili before returning the chicken. You can also simmer it uncovered for several minutes. If necessary, whisk one tablespoon of tapioca starch with one tablespoon of cool water and stir the slurry into the simmering chili.
Is this white chicken chili spicy?
As written, it has mild-to-medium heat. For a mild chili, omit the fresh jalapeño and cayenne. For more heat, add another jalapeño, increase the cayenne or serve it with sliced jalapeños.
Why does the stovetop version use more broth?
Liquid evaporates while the chili simmers on the stovetop. Slow cookers and pressure cookers retain more moisture, so those methods require less broth.
Is this chili Whole30 compliant?
Yes, when you use compliant broth, coconut cream and nutritional yeast. Always check ingredient labels for added sugar, dairy and other non-compliant ingredients.
More Paleo Soups and Chili Recipes
If you love this white chicken chili, try my:
Butternut Squash Chicken Chili
I hope you’re ready for a warm, comforting bowl of this creamy white chicken chili! Whether you make it on the stovetop, in the slow cooker or in the Instant Pot, it’s an easy, satisfying meal that’s perfect for chilly nights and meal prep. Grab your ingredients and your favorite toppings – let’s cook!
Creamy White Chicken Chili with Sweet Potato {Paleo & Whole30}
Ingredients
- 1 1/2 tablespoons avocado oil or ghee
- 1 small yellow onion diced
- 1 large white or Japanese sweet potato peeled and cut into 3/4-inch cubes, about 3 cups
- 4 cloves garlic minced
- 1 tablespoon finely chopped fresh jalapeño more or less to taste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper optional and to taste
- 1 teaspoon sea salt plus more to taste
- 1/4 teaspoon black pepper
- 1 4-ounce can diced green chiles
- 1 1/2 pounds boneless skinless chicken thighs or chicken breasts
- 3 cups chicken broth for the stovetop method, or 2 cups for the slow cooker or Instant Pot
- 1/3 cup coconut cream plus more as desired
- 2 tablespoons nutritional yeast optional
- 1 tablespoon fresh lime juice plus more to taste
- Fresh cilantro sliced avocado, green onions, jalapeños and lime wedges, for serving
Instructions
Stovetop Instructions:
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Heat the avocado oil or ghee in a large Dutch oven over medium heat. Add the onion and cook for 2–3 minutes, until it begins to soften. Add the sweet potato and cook for 4–5 minutes, stirring occasionally.
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Add the garlic, jalapeño, cumin, oregano, chili powder, cayenne, salt and black pepper. Cook for about 1 minute, stirring constantly, until fragrant.
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Add the green chiles and 3 cups of chicken broth. Stir, then nestle the chicken thighs into the liquid.
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Bring the chili to a gentle boil. Reduce the heat to maintain a simmer and partially cover the Dutch oven. Cook for 20–25 minutes, or until the sweet potatoes are fork-tender and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate or cutting board and shred it using two forks.
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Mash some of the sweet potatoes against the side of the pot with a wooden spoon or potato masher. Alternatively, use an immersion blender to blend the chili very briefly, leaving plenty of the sweet potato pieces whole.
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Stir in the coconut cream, nutritional yeast and lime juice. Return the shredded chicken to the pot and simmer uncovered for 3–5 minutes. Taste and adjust the salt, lime juice and coconut cream as desired. Serve hot with cilantro, avocado, green onions, sliced jalapeño and lime wedges.
Slow Cooker Instructions:
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Place the sweet potatoes, onion, garlic, jalapeño, cumin, oregano, chili powder, cayenne, salt, black pepper and green chiles in a 6-quart slow cooker.
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Arrange the chicken over the vegetables and pour in 2 cups of chicken broth. Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken reaches 165°F and the sweet potatoes are tender. Chicken breasts may cook more quickly, so begin checking them early.
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Remove the chicken and shred it with two forks. Mash some of the sweet potatoes directly in the slow cooker to thicken the broth.
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Stir in the coconut cream, nutritional yeast and lime juice. Return the shredded chicken to the slow cooker. Cover and cook on high for another 10–15 minutes. Taste, adjust the seasonings and serve with your desired toppings.
Instant Pot Instructions:
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Select the sauté function on a 6-quart Instant Pot. Add the avocado oil or ghee, followed by the onion. Cook for 2–3 minutes.
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Add the sweet potato and cook for another 2–3 minutes. Stir in the garlic, jalapeño, cumin, oregano, chili powder, cayenne, salt and black pepper. Cook for 30–60 seconds.
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Press cancel. Pour in 2 cups of chicken broth and scrape the bottom of the pot thoroughly with a wooden spoon. Stir in the green chiles, then place the chicken on top. Secure the lid and set the pressure valve to sealing. Pressure cook on high for 8 minutes.
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When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure.
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Remove the chicken and shred it with two forks. Mash some of the sweet potatoes or briefly blend part of the chili with an immersion blender.
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Stir in the coconut cream, nutritional yeast and lime juice. Return the chicken to the pot. If desired, select sauté and simmer for 2–3 minutes to thicken. Taste, adjust the seasonings and serve with your desired toppings.
Recipe Notes
Boneless chicken thighs are recommended for the juiciest result, but chicken breasts can be substituted.
If using orange sweet potatoes, cut them into approximately 1-inch cubes because they soften more quickly.
For a milder chili, omit the cayenne and reduce or omit the jalapeño.
Coconut cream is the thick portion of canned full-fat coconut milk. You can also purchase canned coconut cream.
The chili thickens as it rests and after refrigeration.
For a very thick chili, stir in a slurry made with 1 tablespoon tapioca starch and 1 tablespoon cool water during the final few minutes of cooking.
Delicious!! Added some frozen corn st the end, since we are not currently doing a whole 30.