Change up your chili game with this creamy and flavorful Slow Cooker White Chicken Chili recipe.
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:
- 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
- Seasonings – cumin, chili powder, oregano and garlic powder (and salt and pepper)
- Chicken Broth – can use 4 cups water and 2 chicken bouillon cubes if needed.
- Sweet Yellow Onion – diced
- Green Chiles – Small can of fire-roasted chiles or 1 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.
How long do I cook?
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- Shred the chicken with two forks.
- Add sour cream and cilantro.
- Stir.
What can I use instead of sour cream?
- 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.
What do I serve with white chili?
This chili is wonderful as is with no topping but even better if you pair it with one or more of the following:
- Fritos
- Monterey jack cheese
- Cornbread
- A Squeeze of lime juice
- Additional sour cream
- Cubed avocado
How can I make this spicy?
- In place of the fire-roasted chiles use a diced jalapeno.
- Add a few shakes of hot sauce to your personal bowl.
More chili recipes to make in the slow cooker:
- Slow Cooker Pumpkin Chili
- Slow Cooker Venison Chili
- Slow Cooker Prime Rib Chili
- Slow Cooker Hot Chili
- Slow Cooker V8 Chili
- Slow Cooker Cream Cheese Chicken Chili
- Slow Cooker Wendy’s Copycat Chili
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker White Chicken Chili
Not your standard chili with this recipe! Chicken in a creamy white sauce with white beans and corn.
Print
Pin
Rate
Share by Text
Servings: 8
Calories: 278kcal
Equipment Needed:
- Slow Cooker – 5 quart or larger
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)
- 30 oz. chicken broth (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 and seasonings 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:
What should I serve this with?
This chili is wonderful as is but also great paired with one or more of the following:
- 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:
Calories: 278kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 1047mg | Potassium: 564mg | Fiber: 7g | Sugar: 3g | Vitamin A: 504IU | Vitamin C: 16mg | Calcium: 120mg | Iron: 4mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
This was very tasty! Will definitely make it again. My husband did request rice to be added to it, a good addition. I didn’t shred the chicken, instead I cubed it. I liked it but hubby say shred it next time.
Made this last night, it was really good! Had a nice Southwestern/Tex Mex flavor to it. If you don’t like cumin, you could cut that back a tad, but I liked it. I mistakenly thought I had more sour cream in the fridge than I had, & when I stirred it in it just didn’t look right. So I added a little heavy whipping cream to make up the difference & it worked out just fine. I did thicken it with the cornstarch slurry, & I liked the texture I wound up with. Cornbread on the side, made a nice dinner!
How much cornstarch and water do you use for the slurry
I believe adding the entire can of beans – with liquid – would thicken the chili.
Can I use dried beans instead of canned?
Yes! Should do fine, you may need to cook a little longer. I would do 6 hours on high.
I’m dying to make this recipe! To make it thicker (I just want clarification), add 1/4 cup cornstarch and 1/4 cup water, correct? Any other methods to make it thicker?
Sorry, I just saw this. Yes, that’s how I would do the corn starch, make sure it’s cold water. You can do cream cheese instead of sour cream or you can make a butter flour roux in a skillet then add it to the chili at the end.
I love using masa in chili for this purpose; just a thought!
Hi Sarah! About how many is a serving size? I love this recipe!
Hi, I do not figure out serving sizes. I apologize.
This was excellent. It was my first attempt at making white chicken chili and it was a winner. My mom made it too. We did add the cornstarch mix to thicken at the end. Thanks so much for a new favorite!
Hi. Can you tell me how to do the cornstarch thing? I have never used cornstarch so don’t know how it works. Thank you
I take a small drinking glass. Add 1/4 cup cold water and 1/4 cup cornstarch. Mix together well with a fork. Add the the hot chili at the end of the cooking time. Add the lid back on and cook for 30 mins more on high.
I am making the white chicken chili in my crockpot but I need to make extra. I have company over and my crockpot isn’t big enough.
What are the stovetop directions? I would like to cook them both at the same time.
Oh and I must tell you, we LOVE the white chicken chili crockpot recipe, can’t make it enough.
Thank you!!
Stephanie
Hi Stephanie, I would follow the stovetop directions in a recipe like this. https://www.erinliveswhole.com/easy-white-chicken-chili/
Do you have instapot cooking directions?
I do not, but I believe if you can find another chili recipe that is for the instant pot those times will work for this.
Is there anything I can use instead of broth? Milk..maybe?
Milk may seperate and curdle. You can do water if needed. Or water and chicken bouillon.
This is delicious. My only modification was to reduce the broth because i wanted to make it in my Instant Pot using the pressure cooker. Turned out great.
This was delicious! I used frozen (thawed) corn, dried Great Northern Beans I had previously cooked, and hot peppers from my garden instead of canned. My family enjoyed it. I will be making it again!
I made today and it is Delicious.
Definitely a 5* recipe.
How can I make it thicker?
A cornstarch slurry. I would do 1/4 cornstarch and 1/4 cup cold water. Add it at the end and let cook for 30 more minutes
You can mash a can of beans to make it thicker.
This is one of my favorite Chicken chili recipes! I did add a pouch of instant potatoes to thicken it up and it tasted great. thank you for your wonderful recipe. I will be enjoying this one for a long time to come!!
Ms. Sarah, I have had all types of White Chicken Chili and I must say yours is the best. I’m not a fan of corn unless I grow it ( not this time). The sour cream made all the difference as far as flavor goes. This is a keeper for me.
Thank You