Slow Cooker White Chicken Chili
102 Comments Mar 11, 2024
Updated Sep 21, 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!
Featured Comment
This is a keeper! Best white chili I ever had. Thank you very much.
– marty
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 White Chicken Chili in the Slow Cooker
- 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 up the recipe!
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.
Ways to Serve White Chicken Chili
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!
Instant Pot Directions
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).
How to Make This into a Freezer Meal
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 shredding the chicken.
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!
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 Slow Cooker Chili or use leftovers in Prime Rib Chili—both slow-cooked to perfection. For something with heat, try my buffalo chicken chili.
Delicious recipe.
Made this today and it is DELICIOUS! I used cream cheese, rather than the sour cream, only because I forgot to buy some. I probably would have added both. I did add a little heavy cream, in order to make it even creamier. I wish I would have bought some diced onions, because in my rush to get this in the crock pot before rushing out the door for work, I didn’t have enough time to dice my onion, so I just cut it in wedges so I’d still get the flavor. So now I have these large slices of onion in my chili. Something I will do when I make it again is to increase the amount of my seasonings.
Right now I’m considering have a 3rd bowl.
Thank you for the recipe!
Delicious but the calorie estimate is WAYYYYYYYYYYY off. I think it’s unreasonable to assign a total serving size to a recipe and not have any measurements to what a serving is and then apply seemingly a random number to a “serving”. Your serving of this is around 1,000 calories – nowhere near 287.
Not many websites measure their servings unless it’s a diet website. This chili has nothing very fattening in it besides the sour cream. So yes, I do believe the calorie count is correct.
The entire crockpot is only 2,000 calories (roughly). Her calorie count is far more accurate than what you provided, even if you’re estimating portion sizes. Internet recipe builders that include calorie counters are free, as is kindness.
What is the serving size to get the estimated Calories you have listed?
I do not measure, I apologize. These are just estimates.
Hi Sarah love your recipes thank you, may I ask the following,
My wife and I don’t like horse radish, or chili, or anything spicy, I know you put the variation on the menus’ but can you put forward anything that would blend with the meals you put out, take care. Keith
Yes! I do have a variety of new things coming out soon!
This is a keeper! Best white chili i ever had. Thank you very much.
Love this recipe! We did tweak it..
We used the recipe exactly and the added a block of cream cheese in the beginning as it took 4 hours to melt it was cold. Also added a can of cream of chicken soup with cream cheese. And had 5 chicken breasts. It was very delicious and wasn’t too “soupy”
Still added in sour cream and cilantro at the end!
Highly recommend ❤️
So is the chicken supposed to be already cooked or no?
No, raw boneless skinless chicken breasts.
I don’t understand the negative comments. I’ve made this twice now and we really like the way it tastes. Both times I’ve served it with corn bread. Easy, and tasty!
I thought this recipe had a good base to work with. Like many of the other comments I decided to change a few things. I thought the chili was too runny. More soup like than chili so I made a simple rue of some butter and flour to thicken it up. I had a little bit of cream cheese left in the fridge that I also threw in as well as a bit of heavy cream to add more body. I basically just added whatever I had on hand to add some thickness. Flavor was good just needed to be thicker. I also substituted green chilies for a half can of diced jalapenos because my boyfriend and I LOVE spicy food.