Change up your chili game with this creamy and flavorful Slow Cooker White Chicken Chili recipe. Made from scratch with plenty of spiciness and decadence, this will be the best chicken chili you will ever make!
I make chili at least once a week and try to rotate my recipes. If I’m not making this, I’m making Steakhouse Chili or Turkey Chipotle Chili.
The first time I had white chicken chili was at a soup and chili party. A friend brought the white chicken chili, and it was the only pot to disappear completely! I had to get my hands on that recipe, and now I can’t stop making it.
How to make White Chicken Chili in the Crock Pot
Ingredients
- Chicken Breasts – can use chicken thighs if you prefer.
- White Beans – Any type of white canned bean works well, I like cannellini beans for they are larger than most beans.
- Corn – small can of drained yellow corn or two cups of frozen corn.
- Seasonings – cumin, chili powder, oregano and garlic powder (and salt and pepper)
- Chicken Broth – can use four cups water and two chicken bouillon cubes if needed. If you prefer you can use chicken stock.
- Sweet Yellow Onion – diced
- Green Chiles – Small can of fire-roasted chiles or one diced poblano chile
- Sour Cream – add at the end of the cooking time to add creaminess to the chili
- Cilantro – this is also added at the end of the cooking time. If you do not like cilantro you can leave this out.
Step-by-Step Directions
Step 1 – Add the chicken breasts, drained beans, drained corn, seasonings, onion, green chilies, and chicken broth to the slow cooker. Stir. Wait to add sour cream and cilantro.
Step 2 – Cook on LOW for 8 hours or HIGH for 4 hours.
Step 3 – Remove the chicken breasts and shred with two forks. Add back to the slow cooker. Add the sour cream and chopped cilantro.
Step 4 – Stir and serve with your favorite toppings.
Premaking, Storing, and Reheating White Chicken Chili
- Freezer meal – You can make this recipe into a freezer meal by placing raw ingredients into a freezer ziplock bag, freeze for up to 3 months. Thaw (in fridge) and cook when you are ready. Keep the cilantro and sour cream seperate and add that after cooking when shedding the chicken.
- Storing – This recipe after cooking doesn’t freeze well for the cream will seperate after being thawed. Though, it will last 3 days in the fridge in an airtight container.
- Reheating – The best way to reheat this is on a pan on the stove top, don’t over cook or the sour cream may seperate. Or you can cook in the microwave, but again don’t overheat!
What do I serve with white chili?
This chili is lovely as is with no toppings but even better if you pair it with one or more of the following:
- Fritos – the smaller ones work best, not the scoops.
- Monterey Jack cheese.
- Cornbread – we love using Krusteaz Southern Cornbread Mix.
- A Squeeze of lime juice
- Additional sour cream
- Cubed avocado
Cooking tips and FAQs for Chicken Chili
In place of the fire-roasted chiles, use a diced jalapeno. Add a few shakes of hot sauce to your personal bowl.
One block of cream cheese – add at the end, place in soup, and let melt for a few minutes. Stir into chili.
Cream of chicken soup – One can of cream of chicken soup, add at the beginning of the recipe.
Skip it! – Leave out the creamy part of this recipe if you want a healthier chili.
Yes, this is an easy recipe to convert to an instant pot. Seal the lid on the instant pot. Move the valve to the sealing position. Cook on manual pressure for 20 minutes. Let the pressure release naturally. Shred the chicken and add the sour cream and cilantro after the cooking time is complete. (Check your manual for safety instructions).
You can use a turkey breast if desired. In fact, it will make for a wonderfully flavored chili!
Yes, you can if you have it on hand. Cut into cubes and add to the recipe. However, the chicken or turkey won’t be as moist as when using fresh raw chicken.
Add two tablespoons of cornstarch to two tablespoons of water. Add to the cooked chili and cook for 10 minutes longer.
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Slow Cooker White Chicken Chili
Equipment Needed:
Ingredients:
- 1.5 lbs. chicken breasts (chicken thighs work great in this recipe too)
- 30 oz. Cannellini Beans (two 15-oz. cans) drained
- 8.75 oz. can whole kernel corn (drained well) or two cups of frozen corn
- 30 oz. chicken broth OR chicken stock (two 15-oz. cans) or 4 cups water and 2 chicken boullion cubes
- 4 oz. can fire roasted green chiles or 1 diced poblano pepper
- 1 cup sweet yellow onion diced
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 1 cup sour cream (ADD AT THE END OF THE COOKING TIME)
- 1/8 cup minced cilantro (ADD AT THE END OF THE COOKING TIME)
Instructions:
- Add the chicken, beans, corn, chicken broth, green chiles, onion, chili powder, cumin, oregano, garlic powder, salt and pepper to the slow cooker. WAIT TO ADD THE SOUR CREAM AND CILANTRO. Stir.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
- When the cooking time is done, shred the chicken with two forks.
- Add the sour cream and cilantro. Stir.
- Serve and enjoy!
How to Video:
Recipe Notes:
- Fritos
- Monterey jack cheese
- Cornbread
- A squeeze of lime juice
- Additional sour cream
- Cubed avocado
- 1 block of cream cheese – add at the end, place in soup and let melt for a few minutes. Stir into chili.
- Cream of chicken soup – 1 can, add at the beginning of the recipe.
- Leave out the creamy part of this recipe if you want a healthier chili.
- In place of the fire-roasted chiles use a diced jalapeno.
- Add a few shakes of hot sauce to your personal bowl.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I just made this and it was ok. Everything was cooked perfectly (the chicken was delicious and juicy!) but it was overall a little bland for my taste buds. I ended up adding more of the spices (I didn’t measure, but it probably came out to be about double what the recipe called for). I definitely would have added more of the green chiles (maybe a spicier variety?) or some jalapeno to give it some kick. It was thin (lot of liquid) as well, which I have no issue with, but my husband prefers a thicker consistency. I may try thickening it per the recipe notes next time, but it definitely didn’t need it unless that is what you prefer. I ended up topping it with the cilantro (didn’t mix in since not everyone likes it), shredded cheddar cheese and slightly crushed up Fritos. I would definitely make this again, but with a few minor changes to give it more flavor/kick to our family’s preferences.
Can I use frozen chicken breasts?
I’m wondering the same thing…
Frozen meat can be used in any recipe, though some studies say it’s unsafe, so I thaw mine first.
This looks so good – I will be trying this soon! Has anyone substituted plain Greek yogurt for the sour cream? Any reason not to?
Can I use ground chicken?
Yes! Ground chicken will work fine.
Wonderful!!!!
I was trying to find something to make with my leftover chicken and came across this recipe. I had all the ingredients on hand, except the beans. I found one can of black eyed peas and one can of pinto beans. That’s what I used. It was delicious. My fiance had two bowls and said it was great. Thanks for sharing. I’m going to get some cannelli beans to use next time.
My family really enjoyed this. I’ll definitely make it again.