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scooping out some slow cooker white chicken chili.
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4.52 from 41 votes

Slow Cooker White Chicken Chili Recipe

This 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!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Soup
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

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)
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!

Video

Notes

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).
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.

Nutrition

Calories: 279kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1084mg | Potassium: 493mg | Fiber: 6g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 3mg

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