Slow Cooker White Chicken Chili


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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!

overhead of slow cooker white chicken chili.

The first time I had crock pot white chicken chili was at a soup and chili party. A friend brought the chili, and it was the only pot that disappeared completely! I had to get my hands on that recipe, and now I can’t stop making it.

The creamy white chicken chili contains shredded chicken, white beans, corn, and more. When it comes to cooking, you’ll love the dump-and-go method. Whether you’re looking to win a chili cookoff or win your family’s approval, this will be a chili recipe to keep on hand. Another recipe with similar flavors is my Chicken Chile Relleno Soup!

Key Ingredients

This from scratch chili is easy to make, below is all you need. For full recipe amounts. See the recipe card below the images.

ingredients for slow cooker white chicken chili on a table.
  • Boneless Skinless Chicken Breasts – you can use boneless skinless 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. If you can’t find these beans, find canned great northern 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. If you have leftover crockpot chicken stock, use that!
  • Sweet Yellow Onion – diced
  • Canned Diced Green Chiles – Small can of fire-roasted chiles or one diced poblano chile pepper.
  • 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.

Variations

Some ideas to change the recipe up!

  • You can use a turkey breast if desired. In fact, it will make for a wonderfully flavored chili! You can even use cooked ground turkey. In addition to leftover turkey, you can also use rotisserie chicken.
  • In place of the fire-roasted chiles, use a diced jalapeno or a poblano pepper. Add a few shakes of hot sauce to your personal bowl.
  • Don’t love sour cream? Try one of these variations:
    • 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.

How to Make Crockpot White Chicken Chili

Step 1 – Add the chicken breasts, drained canned 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 the hearty chili with your favorite toppings. Enjoy!

scooping out some slow cooker white chicken chili.

How to Serve Crock Pot White Chili

This soup is made for toppings! Here are the toppings and sides we love:

  • White chicken chili can be served with a host of toppings such as: shredded Monterey Jack Cheese, Pepper Jack cheese, Colby Jack, lime wedges for a fresh squeeze of lime juice, fresh cilantro, additional sour cream, and cubed avocado.
  • It also pairs great with the smaller Fritos (not the scoops) or crushed-up tortilla chips.
  • Great sides are warmed flour tortillas, or cornbread with butter and honey (we love the Krusteaz brand).
  • To make the recipe stretch into more servings consider serving over white rice!
two bowls of slow cooker white chicken chili.
scooping out some slow cooker white chicken chili.

Slow Cooker White Chicken Chili

4.52 from 41 votes
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Crockpot White Chicken Chili is not your standard chili with this recipe! Chicken in a creamy white sauce with white beans and corn and plenty of flavor!
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Ingredients 
 

  • 1.5 lbs. chicken breasts, (chicken thighs work great in this recipe too)
  • 30 oz. Cannellini Beans, (two 15-oz. cans) drained (can use great northern beans)
  • 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
  • ¼ tsp. pepper
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. oregano
  • ½ tsp. garlic powder
  • 1 cup sour cream, (ADD AT THE END OF THE COOKING TIME)
  • 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!

Sarah’s Notes

How can I thicken chicken chili?
Add 2 tablespoons of cornstarch to 2 tablespoons of water. Add to the cooked chili and cook for 10 minutes longer.
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.
Can I use a rotisserie chicken or leftover turkey?
Yes, you can if you have it on hand. Cut into cubes and add to the recipe. Though the chicken or turkey won’t be as moist as when using fresh raw chicken.
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.
Can I use an Instant Pot?
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).
Can I make this into a freezer meal?
You can make this recipe into a freezer meal by placing raw ingredients into a freezer Ziplock bag and freezing for up to 3 months. Thaw (in the fridge) and cook when you are ready. Keep the cilantro and sour cream separate and add that after cooking when shredding the chicken.
My Serving Suggestions:
  • White chicken chili can be served with a host of toppings such as: shredded Monterey Jack Cheese, Pepper Jack cheese, Colby Jack, lime wedges for a fresh squeeze of lime juice, fresh cilantro, additional sour cream, and cubed avocado.
  • It also pairs great with the smaller Fritos (not the scoops) or crushed-up tortilla chips.
  • Great sides are warmed flour tortillas, or cornbread with butter and honey (we love the Krusteaz brand).
  • To make the recipe stretch into more servings consider serving over white rice!

Nutrition

Calories: 279kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1084mg | Potassium: 493mg | Fiber: 6g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

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Recipe Rating




99 Comments

  1. Jo says:

    5 stars
    Definitely a do over!! Followed recipe exactly except for fire roasted green chilies. Only had regular green chilies. Mine needed the cornstarch slurry, it was too soupy. We like a thicker chili. I added the slurry about 30 mins before serving. And put out xtra green chilies for those that wanted more spice. Yum!

  2. Anonymous says:

    4 stars
    My wife loves the smell of this chili!

    1. Sarah Olson says:

      I do too!

  3. Renita Gonzales says:

    Loved it even my 3 yr old grandson liked it

  4. Ann Myers says:

    Delicious