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
Yes, instant pot white chicken chili is one of our favorites! To turn this slow cooker version into an instant pot recipe: 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).
This recipe, after cooking, doesn’t freeze well, for the cream will separate after being thawed. Though, it will last 3 days in the fridge in an airtight container. The best way to reheat this is on a pan on the stovetop, don’t overcook, or the sour cream may separate. Or you can cook in the microwave, but again don’t overheat!
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 shedding the chicken.
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Slow Cooker White Chicken Chili
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)
- ⅛ 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:
Sarah’s Notes:
- Fritos
- Monterey jack cheese
- Cornbread or warmed flour tortillas
- A squeeze of lime juice
- Additional sour cream
- Cubed avocado
- Chopped cilantro
- 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.
Jan says
This was very good. Can you freeze this with sour cream in the soup?
Sarah Olson says
It may separate, but will still taste good.
Liza Brown says
Watery mess, took too many other ingredients to fix. No taste, spice but no flavor, not enough chicken, look elsewhere.
MC says
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.
Jessica says
Can I use frozen chicken breasts?
AMANDA STOVALL says
I’m wondering the same thing…
Sarah Olson says
Frozen meat can be used in any recipe, though some studies say it’s unsafe, so I thaw mine first.
Tracy says
This looks so good – I will be trying this soon! Has anyone substituted plain Greek yogurt for the sour cream? Any reason not to?
Jennifer says
Can I use ground chicken?
Sarah Olson says
Yes! Ground chicken will work fine.
Mary Hodges says
Wonderful!!!!
Dorothy says
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.
Julie says
My family really enjoyed this. I’ll definitely make it again.
Julia says
Very Good Recipe – Made this lastnight for a group of friends and everyone loved it. I set out the toppings in separate bowls so that everyone could help themselves. Definitely will make this again 🙂
Krystal A. says
This turned out phenomenal!! Looooved this! Serving size is about 8-9 from my experience.
Jeannie says
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.