This Slow Cooker White Chicken Chili recipe is hearty and full of flavor. A delicious family meal that can be enjoyed year round!
I love traditional chili with beef and beans, but there’s just something special about White Chicken Chili. First, there is nothing bland about this recipe, it’s packed with flavor and can be put together in a matter of minutes (your slow cooker will do the work!). I also find that my kids enjoy it a lot more than traditional chili.
It’s a dish that can be enjoyed year round and if you precook your chicken, or buy a rotisserie chicken, you can cut down the cooking time in half!
How do I store White Chicken Chili?
This White Chicken Chili can be frozen all together, or in individual servings for up to three months in an airtight container. You can also keep it refrigerated in an airtight container for up to five days.
Do I have to add beans in this recipe?
You don’t have to add beans in your chili, and if you want to use different beans instead of white chili beans, you could do that as well.
Can I make White Chicken Chili on the stove instead of the slow cooker?
Yes, you can cook white chicken chili in a large stock pot, or dutch oven, on the stove on low heat.
Additional cooking tips
- Cook time can vary a bit depending on your slow cooker, so keep an eye on your chili when stirring to ensure that you don’t overcook.
- If you prefer a creamier chili, you can add 1/4 cup of heavy cream and/or 3-4oz of cream cheese 15-20 minutes before cooking is complete.
- If you use precooked chicken, you’ll need to reduce the cooking time in half.
- 2 lbs boneless and skinless Chicken Breast - thawed
- 3 Cups Chicken Broth
- 2 Cups Vegetable Broth
- 2 15 oz cans White Beans, Drained and rinsed
- 2 cups of yellow corn, either frozen or canned (drain)
- 3 TBSP Hot Sauce
- ½ TBSP Chili Powder
- 2 TBSP Black Pepper
- ½ TBSP Old Bay Seasoning
- ½ TBSP Seasoned Salt
- 1 TSP Cumin
- 1 Cup Chopped White Onion
- 1 TBSP Minced Garlic
- ½ TSP Cayenne Pepper
- 1 TBSP Cornstarch
- Add all ingredients to your slow cooker (except for the cornstarch) and cook on high for 3 to 4 hours or on low 7 to 8 hours, stirring occasionally.
- Remove chicken and shred with two forks and return to the slow cooker.
- Before serving add one tablespoon of cornstarch to half cup of warm water, and whisk together to make a slurry. Add to your chili and stir to mix well. Allow to stand for 15 minutes uncovered before serving
- Cook time will depend on your slow cooker, so keep an eye on your chili when stirring to ensure that you don't overcook.
- If you prefer a creamier chili, you can add 1/4 cup of heavy cream plus 4-6oz of cream cheese 15-20 minutes before cooking is complete.
- If you use precooked chicken, you'll need to reduce the cooking time in half.