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The Magical Slow Cooker » Recipes » Chili » Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

by Sarah Olson on September 29, 2021 | Updated June 20, 2022 50 Comments

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Collage of white chicken chili images with text of what ingredients are.
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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!

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.

close up of white chicken chili in slow cooker with fritos in the background

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

Ingredients

white beans, corn, sesonings, onion, chicken broth, sour cream, cilantro and chicken in front of slow cooker.
  • 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 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.
  • Sweet Yellow Onion – 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.
2 photos of white chili ingredients before cooking in slow cooker

Step-by-Step Directions

Step 1 – Add the chicken breasts, drained 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.

2 images. One of cooked chili with chicken shredded and sour cream. Other one finished chili

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 with your favorite toppings.

Premaking, Storing, and Reheating White Chicken Chili

  • Freezer meal – You can make this recipe into a freezer meal by placing raw ingredients into a freezer ziplock bag, freeze for up to 3 months. Thaw (in fridge) and cook when you are ready. Keep the cilantro and sour cream seperate and add that after cooking when shedding the chicken.
  • Storing – This recipe after cooking doesn’t freeze well for the cream will seperate after being thawed. Though, it will last 3 days in the fridge in an airtight container.
  • Reheating – The best way to reheat this is on a pan on the stove top, don’t over cook or the sour cream may seperate. Or you can cook in the microwave, but again don’t overheat!
white chili with chicken and corn with fritos and cornbread on the side

What do I serve with white chili?

This chili is lovely as is with no toppings but even better if you pair it with one or more of the following:

  • Fritos – the smaller ones work best, not the scoops.
  • Monterey Jack cheese.
  • Cornbread – we love using Krusteaz Southern Cornbread Mix.
  • A Squeeze of lime juice
  • Additional sour cream
  • Cubed avocado
green bowl with white chicken chili in it. Lime and cilantro on top.

Cooking tips and FAQs for Chicken Chili

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.

What can I use instead of sour cream?

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.

Can I make this in 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 use raw boneless turkey breast?

You can use a turkey breast if desired. In fact, it will make for a wonderfully flavored 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. However, the chicken or turkey won’t be as moist as when using fresh raw chicken.

How can I thicken chicken chili?

Add two tablespoons of cornstarch to two tablespoons of water. Add to the cooked chili and cook for 10 minutes longer.

3 bowls of white chili with bowl of cilantro and limes on side

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white chicken chili in slow cooker with wooden spoon in it.

Slow Cooker White Chicken Chili

4.91 from 105 votes
Not your standard chili with this recipe! Chicken in a creamy white sauce with white beans and corn.
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories: 278kcal
Author: Sarah Olson

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) 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
  • 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)
US Customary – Metric

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!
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How to Video:

Recipe 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 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
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).

Nutrition Information:

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

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?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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 Vegetarian Sweet Potato Chili
  • Slow Cooker V8 Chili
  • Slow Cooker Cream Cheese Chicken Chili
  • Slow Cooker Wendy’s Copycat Chili

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    21048 shares
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    Filed Under: Chicken, Chili

    Comments

    1. Pamela says

      March 16, 2022 at 9:33 am

      4 stars
      Delicious, just needs a few more/extra spices. But otherwise oh so good!! Will definitely make again. It it’s too watery for you just mix some corn starch and water and add it in about half hour before you turn off the crockpot. I personally loved this recipe!

      Reply
    2. Kandis Binyon says

      March 11, 2022 at 5:58 pm

      5 stars
      I made this for my mom and sister and they loved it. Definitely going to add it to my favorite recipes.

      Reply
    3. Jen says

      February 28, 2022 at 4:09 pm

      5 stars
      Very good. Used 2 lbs ground chicken because it came in one pound containers and I didn’t want the leftover. Was a little too much per hub, I thought it was fine. Added another can of cannelini beans partially mashed, thickened it up a bit, may even use another next time if I use all the chicken again. Added a chopped sweet red pepper. Used hot roasted canned jalapenos, doubled garlic, was out of chili powder so used a hot spice mix with chili powder as the highest ingrediant, rounded the teaspoon. Toppings really important, used chopped avocado, onion, shredded cheese, will get cilantro next time, didn’t want to go to store.

      Reply
    4. Andrea says

      February 24, 2022 at 5:00 pm

      2 stars
      I was skeptical about not enough spices but decided to follow the recipe and see. (For context, I do NOT like spicy food.) There was absolutely no flavor. All the ingredients were cooked fine but it tasted like watery sour cream. I would honestly triple the spices you put in!

      Reply
    5. Khawk64 says

      February 16, 2022 at 6:55 am

      5 stars
      I made this yesterday & took this to a woman’s soup might at my church. My crockpot was empty when I left. I did substitute Rotisserie chicken and put it in in the last hour. Will make again. Simple recipe, easy to follow.

      Reply
    6. Rebecca Valdez says

      February 15, 2022 at 6:27 pm

      5 stars
      We added the sour cream at the end to each individual served bowl. Creamy to individual taste level. Also made for storing leftovers easier. Also didn’t have cumin or oregano (individually too strong flavors for me) so substituted those two and the chili powder for about 1/8-1/4th cup premixed taco meat seasoning. Delicious!

      Reply
    7. Jan says

      February 1, 2022 at 1:08 pm

      4 stars
      This was very good. Can you freeze this with sour cream in the soup?

      Reply
      • Sarah Olson says

        February 1, 2022 at 2:16 pm

        It may separate, but will still taste good.

        Reply
    8. Liza Brown says

      January 31, 2022 at 4:06 pm

      1 star
      Watery mess, took too many other ingredients to fix. No taste, spice but no flavor, not enough chicken, look elsewhere.

      Reply
    9. MC says

      January 19, 2022 at 10:49 am

      4 stars
      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.

      Reply
    10. Jessica says

      December 10, 2021 at 4:29 am

      5 stars
      Can I use frozen chicken breasts?

      Reply
      • AMANDA STOVALL says

        January 18, 2022 at 10:20 pm

        I’m wondering the same thing…

        Reply
        • Sarah Olson says

          January 19, 2022 at 8:40 am

          Frozen meat can be used in any recipe, though some studies say it’s unsafe, so I thaw mine first.

    11. Tracy says

      December 1, 2021 at 3:51 pm

      This looks so good – I will be trying this soon! Has anyone substituted plain Greek yogurt for the sour cream? Any reason not to?

      Reply
    12. Jennifer says

      November 24, 2021 at 9:50 am

      Can I use ground chicken?

      Reply
      • Sarah Olson says

        November 24, 2021 at 11:09 am

        Yes! Ground chicken will work fine.

        Reply
    13. Mary Hodges says

      November 15, 2021 at 11:30 am

      5 stars
      Wonderful!!!!

      Reply
    14. Dorothy says

      October 23, 2021 at 6:04 am

      5 stars
      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.

      Reply
    15. Julie says

      October 12, 2021 at 7:56 pm

      5 stars
      My family really enjoyed this. I’ll definitely make it again.

      Reply
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