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 chili recipe, I’m making Steakhouse Chili, Jalapeno Popper Chili, or Slow Cooker Turkey Chili.

How to make White Chicken Chili in the Crocpot

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!

Recipe Ingredients

• 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
• 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

• 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.
• 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.

Step-by-Step Directions

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!

How to Serve Crock Pot White Chili

• 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!

FAQs

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