Crockpot White Chicken Chili is not your standard chili with this recipe! Chicken in a creamy white sauce with white beans and corn and plenty of flavor!
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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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 or warmed flour tortillas
A squeeze of lime juice
Additional sour cream
Cubed avocado
Chopped cilantro
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).Can I 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 shedding the chicken.