Cozy up with a bowl of this creamy white chicken chili! It’s an easy recipe you can make in your slow cooker for a delicious dinner.
We love this white chicken chili on cold, chilly days and during the summer because it isn’t too heavy. It’s easy to prep and simmer for an easy dinner for hours in a slow cooker. Top it with your favorite toppings like cilantro, sour cream, and tortilla chips.
We like to top ours with a little bit of everything!
Looking for a white chicken chili recipe that’s sure to please? This one is delicious, easy to make, and perfect for a cozy night. So go ahead and try it – we think you’ll love it as much as we do!
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I was doubtful when my sister served white chicken chili at her Halloween soup party because it differed from our family’s regular chili recipe.
Even though I wanted to be polite, I tried it; after all, how could chili go wrong? Surprisingly enough, I loved it and got the recipe from her. I finally updated the recipe after making a few variations that fit my taste.
This white bean chicken chili is a delicious and easy crockpot recipe for the whole family. We make it all year round but especially love it during fall and winter. It’s comforting but not heavy, and making it in the slow cooker could hardly be more straightforward.
Easy Slow Cooker Recipe
Ingredients
For this recipe, you must slow-cook the chicken with seasonings, vegetables, and beans in the broth.
These ingredients are for the base recipe. After they’ve simmered for hours, you must thicken them by mashing some of the cooked beans and adding a bit of flour. Here is a list of everything you’ll require:
- Boneless, skinless chicken breasts
- Chili powder, cumin, onion powder, garlic powder, and cayenne pepper
- Chicken broth
- Canned diced green chiles
- Green chile salsa
- Frozen corn
- White beans – great northern or cannellini beans will work fine
Prep and Slow Cook
Season the chicken breasts with salt and pepper, then arrange them in the slow cooker.
Add the broth to the slow cooker.
Top the chicken with the white chili beans.
Add the green chile salsa and green chiles.
Finally, top the green chiles with the frozen corn.
Cover and cook the chicken chili on low for five to seven hours or cook it on high for two to three hours. Be sure to cover the slow cooker before cooking.
How to Thicken White Chili
Once the meat has cooked, you need to thicken it to get a delicious creamy texture. Here is what you need:
- Butter and flour
- Milk – the higher the fat content in the milk, the creamier it will be
- Better than Bouillon chicken base
- White pepper and seasoned salt
- Sour cream
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Keep whisking until the mixture becomes bubbly; this will take about 2-3 minutes.
Add the milk, and chicken, and baste in for a smooth sauce while whisking. Add a little bit until it’s soft, then gradually add more until all the liquid is gone.
Allow the sauce to simmer for four to five minutes or until it slightly thickens. whisk it constantly while cooking to avoid lumps or scorching on the bottom of the pan. Finally, season the sauce with salt and pepper according to taste.
Remove the chicken from the crockpot and shred it into smaller pieces using two forks. Place the shredded meat back in the crockpot, then pour in the sauce and stir until everything is mixed.
Add the sour cream to thicken your chili and stir to combine—season with salt and pepper to taste.
Let the chili cook for another hour, covered.
Topping Ideas
Top your soup with any (or all) of the following garnishes. We love these toppings, but feel free to get creative!
- Crushed tortilla chips or corn chips
- Sliced jalapenos for a kick of heat
- Diced red onion or sliced green onions
- Shredded cheese like white cheddar, Monterey Jack, or pepper jack cheese
- Chopped fresh cilantro or parsley
Pair this With…
My family loves this white chili recipe, and I know yours will, too! It’s by far the best recipe I’ve ever come across. Give it a try – your family will thank you for it!
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Slow Cooker White Chicken Chili
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- dash of cayenne pepper
- 14.5 ounce can chicken broth
- 9 ounces can chopped green chiles
- 1/2 cup green chile salsa
- 1 cup frozen corn
- 2 15.5 ounce cans white beans I used Great Northern
White Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon Better Than Boullion chicken base
- 1/4 teaspoon white pepper
- 1/2 teaspoon seasoned salt
- 1/2 cup sour cream
Instructions
- At the bottom of your slow cooker add chicken and season with salt and pepper. Add chili powder, cumin, onion powder, garlic powder, cayenne pepper, green chile salsa, chicken broth, green chiles, corn, and beans.
- Top with lid and cook on low for 5-7 hours or high for 2-3 hours.
- Once slow cooker has cooked for the time above in a small saucepan melt butter over medium-high heat. Once completely melted whisk in flour and continually stir until mixture is bubbly and cook for 2-3 minutes. Slowly whisk in the milk and chicken base.
- Allow the sauce to simmer for 4-5 minutes while constantly whisking. Cook until sauce is slightly thickened. Season with salt and pepper to taste.
- Remove chicken and shred. Place chicken back in slow cooker and pour sauce and sour cream then stir to combine. Season with more salt and pepper if desired.
- Cook on low for 1 more hour.
Video
Notes
love this recipe. I’m a tad impatient so I cook mine in a one pot…add all the ingredients to the pot, close the lid and press stew….40 minutes later it’s ready to shred the chicken and thicken it up. So in less than 2 hours we are savoring this dish. it’s even better the next day warmed up, if that’s possible.
I love it the next day too!
Roux mix definitely made for a creamy base I loved it. But not nearly enough juice!! By the time I went to make reheats next AM at work I ended up wrapping it in a tortilla and eating it that way because there was no juice left. I was disappointed in that aspect.
Hmmmm, that is interesting, I haven’t had that happen with my leftovers. Was the soup still hot when you went to put it in the fridge or did it sit out too long? Not sure what would cause that. Glad you enjoyed it.
I could make this every single week – it’s SO GOOD!
Great recipe – everyone in my family just loved it! Making it again next week, perfect for the cold winter days.
I could eat a million bowls of this – it’s so tasty!
This is seriously one of the best white chili recipes I’ve come across. So tasty!
This was perfect for those fridgid evenings that are upon us!!
White chicken chili is a winter staple in my house, and this recipe is perfection! The blend of flavors, the creamy texture—it’s everything you want in a chili!
Looks so good! I’m excited to have this for dinner!