Coconut Lime White Chicken Chili in the Slow Cooker

This crazy easy and super flavorful Slow Cooker Coconut Lime White Chicken Chili is a comforting bowl perfect for any day of the week.

Original content posted October 2014. Updated October 2020.

I’m on a soup kick lately, and this Slow Cooker Coconut Lime White Chicken Chili has been my go-to. It’s comforting, full of flavor, and so simple to prepare that it quickly became a weeknight favorite. The coconut milk creates a silky base with just a hint of coconut, while salsa verde, spices and lime brighten the whole dish.

White Chicken Chili Recipe

This version of white chicken chili began as a recipe I found on Instagram, but I adapted it to suit my taste. Coconut milk serves as a smooth, velvety base without overpowering the flavors. I added chili powder, shredded cheese and hominy to give the chili more depth, creaminess and texture.

Chili powder is essential for warmth and depth, and shredded Mexican cheese folded in at the end creates a rich, creamy finish. Hominy brings a pleasant chew and a slightly nutty corn flavor that works better here than plain corn or extra beans. It’s an approachable pantry ingredient that elevates the dish.

Slow Cooker White Chicken Chili

The best part is how effortless this recipe is: everything goes into the slow cooker and you walk away. No need to brown the chicken or thaw it first—I’ve started this recipe with frozen chicken breasts without issue. It’s a perfect option for busy nights.

The chili freezes and reheats very well, too. Make a double batch if you’d like to stash individual portions for quick lunches or dinners later in the month.

What to Serve with White Chicken Chili

Toppings make this chili fun and customizable. I like to serve extra shredded cheese, diced avocado, cilantro and tortilla chips, plus an extra squeeze of lime. Letting family members pick their own toppings is a great way to please picky eaters.

If you enjoy big, comforting bowls of chili, this recipe fits right alongside other favorites like stuffed baked potato chili, pineapple pork chili and beer-braised beanless chili.

How to Make Slow Cooker Coconut Lime White Chicken Chili

[1] In a 6-quart or larger slow cooker, place the chicken, coconut milk and salsa verde.

[2] Add the cannellini beans, corn and drained hominy.

[3] Stir in the diced green chiles, cumin, chili powder, minced garlic, salt and pepper.

[4] Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours.

[5] Stir in the shredded cheese until melted, then squeeze the limes into the chili and mix to combine.

[6] Ladle into bowls and garnish with additional cheese, lime wedges, avocado and tortilla chips, if desired.

If you’ve tried this Slow Cooker Coconut Lime White Chicken Chili or any other recipe on Melanie Makes, please share your feedback in the comments. I read and respond to them all!