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
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Slow Cooker White Chicken Chili
Not your standard chili with this recipe! Chicken in a creamy white sauce with white beans and corn.
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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
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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.