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Crockpot White Chicken Chili

A comforting and delicious slow-cooked white chicken chili that's perfect for weeknights and feeds a crowd.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Choose evenly sized breasts for even cooking.
  • 1 can white beans (such as cannellini or great northern) Rinse the beans to reduce sodium.
  • 1 can corn Use frozen corn if you prefer; add in the last 30 minutes.
  • 1 can diced green chilies Use mild for kids or hot for heat.
  • 1 medium onion (chopped) Yellow onion brings sweetness.
  • 3 cloves garlic (minced) Fresh garlic makes a big difference.
  • 4 cups chicken broth Use low sodium broth to control salt.
  • 1 tsp cumin Toast cumin briefly for deeper flavor.
  • 1 tsp chili powder Choose a blend you like.
  • to taste salt and pepper Start light; adjust to taste later.
  • 1 cup sour cream Full fat gives the creamiest texture.
  • 1 cup shredded cheese (optional for serving) Cheddar or Monterey Jack work well.
  • to taste chopped cilantro (optional for serving) Add at the end for freshness.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the white beans, corn, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
  3. Stir to combine, ensuring the chicken is submerged.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
  2. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
  3. Stir in the sour cream until well combined.
Serving
  1. Serve hot, topped with cheese and cilantro if desired.

Notes

For quicker preparation, use pre-cooked chicken. Suggested toppings include shredded cheese, chopped cilantro, and avocado.