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.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
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.
Leah says
What’s the serving size? It’s delicious by the way! I had 2 1/2 lbs worth of chicken breast and doubled the spices. It is so so good!
Sarah Olson says
I do not have measurements for the servings on this site. I apologize.
Rhi says
What’s another thickener that can be used besides cornstarch, and how much should be used?
Sarah Olson says
Hi! It’s hard to say without testing it. I apologize.
Chanin says
I just made this today with some banana pepper corn bread. Delicious! I tasted without the sour cream and that is really good too. I will be making this again
Rebecca says
Has anyone used sour cream and cream cheese ?
Shana says
Yes it was great, but I liked it best with just 2-8oz blocks of cream cheese!
Anonymous says
I used both, was phenomenal
Kathryn says
So Easy & so Tasty
Jason LEMMINGS says
It sounds very good can u use can chicken in it
Sarah Olson says
Yes, if you are used to the flavor of canned chicken.
Pamela says
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.
Jen says
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.
Andrea says
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!
Khawk64 says
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!