Slow Cooker White Chicken Chili
99 Comments Mar 11, 2024
Updated Jul 15, 2025
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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!
The first time I had crockpot white chicken chili was at a soup and chili party. A friend brought it, and it was the only pot that disappeared down to the last spoonful! I had to recreate it—and after testing and tweaking, this version is one you’re going to love.
Main Ingredients
Here’s a quick breakdown of the ingredients that make this white chicken chili so hearty and flavorful:
- Chicken & Beans – Boneless skinless chicken breasts and creamy cannellini beans make up the hearty base.
- Corn & Chiles – Whole kernel corn and fire-roasted green chiles add sweetness and a touch of smoky heat.
- Broth & Onion – Chicken broth and diced sweet onion create a flavorful foundation.
- Spices – A bold blend of chili powder, cumin, oregano, garlic powder, salt, and pepper.
- Finishing Touches – Sour cream and fresh cilantro stirred in at the end for creaminess and brightness.
How to Make Crockpot White Chicken Chili
- Add the chicken, beans, corn, broth, green chiles, onion, and seasonings to the slow cooker.
- Cover and cook until the chicken is fully cooked and tender.
- Shred the chicken right in the slow cooker.
- Stir in the sour cream and cilantro before serving.
Tips & Variations
Some ideas to change the recipe up!
Meat Swap: Try turkey breast, ground turkey, or rotisserie chicken for a change.
For more spice: In place of the fire-roasted chiles, use a diced jalapeno or a poblano pepper.
Sour cream swap: For a creamier chili, stir in a block of cream cheese at the end or add a can of cream of chicken soup at the start.
To thicken: add 2 tablespoons of cornstarch to 2 tablespoons of water. Add to the cooked chili and cook for 10 minutes longer.
How to Serve
Here are the toppings and sides we love on our crockpot white chicken chili:
- Enjoy with shredded Jack cheese, lime wedges, sour cream, cilantro, and diced avocado on top.
- For texture, top with Fritos 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!
Featured Comment
This is a keeper! Best white chili I ever had. Thank you very much.
– marty
Slow Cooker White Chicken Chili Recipe
How to Video
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!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More crockpot chili recipes:
Skip the takeout and try Crockpot Wendy’s Chili, loaded with ground beef, beans, and veggies for that classic flavor at home.
Make fall dinner extra cozy with Slow Cooker Pumpkin Chili or go bold with Slow Cooker Venison Chili, a lean, hearty twist.
For crowd-pleasing flavor, serve up The Best Crockpot Chili or use leftovers in Prime Rib Chili—both slow-cooked to perfection. For something with heat, try my buffalo chicken chili.
This looks so good – I will be trying this soon! Has anyone substituted plain Greek yogurt for the sour cream? Any reason not to?
Can I use ground chicken?
Yes! Ground chicken will work fine.
Wonderful!!!!
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.
My family really enjoyed this. I’ll definitely make it again.
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 🙂
This turned out phenomenal!! Looooved this! Serving size is about 8-9 from my experience.
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
Until it looks like pancake batter not to thick but not runny either
I believe adding the entire can of beans – with liquid – would thicken the chili.