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, Jalapeno Popper 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 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.
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.
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!
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
Cooking tips and FAQs for Chicken Chili
In place of the fire-roasted chiles, use a diced jalapeno. Add a few shakes of hot sauce to your personal bowl.
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.
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).
You can use a turkey breast if desired. In fact, it will make for a wonderfully flavored chili!
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.
Add two tablespoons of cornstarch to two tablespoons of water. Add to the cooked chili and cook for 10 minutes longer.
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Slow Cooker White Chicken Chili
- 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)
- 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:
- Monterey jack cheese
- 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 info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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!
Kandis Binyon says
I made this for my mom and sister and they loved it. Definitely going to add it to my favorite recipes.
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.
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!
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.
Rebecca Valdez says
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!
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.
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.
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.
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?
Sarah Olson says
Yes! Ground chicken will work fine.
Mary Hodges 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.
My family really enjoyed this. I’ll definitely make it again.