Name: White Chicken Chili
Prep time: 20 min
Cook time: 3 h 18 min
Total time: 3 h 38 min
Cuisine: Mexican
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; 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

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Slow Cooker White Chicken Chili is a comforting and creamy dish that warms your soul and is just perfect for those chilly days or when you’re craving something hearty yet comforting. It features tender chunks of chicken simmered with savory spices, creamy white beans, and zesty green chiles, creating a bowl of pure bliss. This dish stands out with its unique twist on traditional chili, lacking the usual tomatoes but bursting with flavor and warmth.

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I first stumbled upon the beauty of White Chicken Chili at a potluck years ago. The moment I took my first spoonful, I was hooked! This dish is easy on the wallet, and with minimal effort thanks to the slow cooker, it’s become a staple in my home, perfect for family dinners or game days. The best part? It’s a crowd-pleaser that your guests will rave about. So why not grab a bowl and your favorite toppings and get ready to be amazed by this delicious, creamy, and soul-soothing White Chicken Chili?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make White Chicken Chili
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
White Chicken Chili

Why You’ll Love This Recipe

Simple & Quick: Ready to eat in just 20 minutes of prep and cooked in the slow cooker, it’s a hands-off delight!
Irresistible Flavor: The blend of spices warms the soul with every bite thanks to chili powder, cumin, and zesty green chiles.
Eye-Catching Appeal: White beans and vibrant salsa create a comforting dish that looks as good as it tastes.
Flexible Serving: Perfect for a cozy dinner, meal prep, or feeding a crowd at parties and potlucks.
Diet-Friendly Options: Made with chicken and beans, it’s naturally protein-rich, and you can easily customize it for gluten-free or dairy-free needs.

Ingredients You’ll Need

2 lbs boneless skinless chicken breasts: This lean protein gets tenderized during cooking, making it flavorful and easy to shred for serving.
1 1/2 teaspoons chili powder: Essential for that classic chili taste, giving warmth and a touch of smokiness; feel free to adjust based on your spice preference.
1 teaspoon ground cumin: Adds a warm, earthy flavor that complements the chili and enhances the overall dish.
1/2 teaspoon onion powder: For a subtle sweetness and depth; can be substituted with fresh onions if preferred.
1/2 teaspoon garlic powder: Provides a fragrant aroma and robust flavor; fresh garlic can also be used.
1 teaspoon salt: Enhances all the flavors; always taste and adjust according to your preference.
1/2 teaspoon white pepper: Offers milder heat than black pepper; you can replace it with black pepper if that’s what you have on hand.
Dash of cayenne pepper: Just a hint for those who enjoy a little kick, but it’s optional if you prefer mild flavors.
14.5 oz can chicken broth: Provides a savory base; homemade broth can elevate the flavors further.
9 oz can chopped green chiles: Introduces that signature chili flavor and some heat; use fresh jalapeños for a different taste.
1/2 cup green chile salsa: Adds texture and extra zing; choose your favorite brand or make your own for a personal touch.
1 cup frozen corn: For sweetness and texture; fresh corn can substitute during its peak season.
2 (15.5 oz) cans white beans (I used great northern): These creamy beans make the chili hearty and filling, and they’re an excellent source of fiber.
3 tablespoons butter: Used for the roux to thicken the chili, giving it a rich, creamy texture.
3 tablespoons flour: The thickening agent; for a gluten-free option, use cornstarch or a gluten-free blend.
1 cup milk: Adds creaminess; you can use almond milk or other dairy alternatives if desired.
1 teaspoon Better Than Bouillon chicken base: Enhances the overall flavor of the broth, giving it depth; just be cautious with the added salt.
1/4 teaspoon white pepper: For flavor balance; adjust as per your taste.
1/2 teaspoon seasoned salt: To round out the flavors; use regular salt if seasoned is not available.
1/2 cup sour cream: Stirred in at the end, this gives the chili a creamy finish; Greek yogurt can be a lighter alternative.

How to Make White Chicken Chili

Prepare the Slow Cooker: In the bottom of your slow cooker, place 2 lbs of boneless skinless chicken breasts. Season them generously with 1 teaspoon of salt and 1/2 teaspoon of white pepper.
Combine the Other Ingredients: Sprinkle in 1 1/2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, dash of cayenne pepper, and pour in 14.5 ounces of chicken broth. Add 9 ounces of chopped green chiles, 1/2 cup green chile salsa, 1 cup of frozen corn, and 2 cans of white beans, making sure they’re rinsed and drained.
Set to Cook: Cover the slow cooker and cook on low for 5-7 hours, or on high for 2-3 hours. The chicken is perfect when it shreds easily with a fork.
Make the Creamy Sauce: When the cooking time is up, in a small saucepan, melt 3 tablespoons of butter over medium-high heat until it’s fully melted. Whisk in 3 tablespoons of flour and continue stirring for about 2-3 minutes until it’s bubbling.
Add Milk: Slowly add in 1 cup of milk and 1 teaspoon of Better Than Bouillon chicken base while whisking continuously. Allow the mixture to simmer for 4-5 minutes until it thickens slightly—it should coat the back of a spoon.
Combine Chicken and Sauce: Once the chicken is cooked, shred it and return it to the slow cooker, followed by the creamy sauce and 1/2 cup of sour cream. Stir to combine thoroughly. Taste and season with additional salt and pepper as desired.
Final Cook: Let the chili cook on low for an additional hour to meld the flavors together beautifully.

Storing & Reheating

To store your leftover White Chicken Chili, let it cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for about 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stovetop over medium heat for about 10-15 minutes, stirring occasionally. The texture may thicken slightly, so feel free to add a splash of milk to restore its creamy consistency.

Chef’s Helpful Tips

Avoid overcooking the chicken; it can dry out. Shred as soon as it’s easy to pull apart for the best texture.
Ensure even cooking by giving the slow cooker a good stir at least halfway through cooking.
If you prefer a thicker chili, increase the flour and butter mixture slightly for a heartier consistency.
Taste before serving, adding more salt or seasonings if necessary; flavors often deepen as it cooks.
This chili reheats beautifully, making it a perfect candidate for meal prepping!

The heartiness of this White Chicken Chili is something special; it’s not just a meal but an experience. From its delightful creamy texture to the flavors dancing on your palate, it’s a dish that invites you to grab another bowl. Feel free to play with the toppings—think crispy tortilla strips, fresh cilantro, or a sprinkle of cheese! Enjoy the rich flavors this homestyle dish offers, and don’t hesitate to personalize it to your liking.

Recipe FAQs

Can I use canned chicken instead of fresh chicken?

Yes, you can use canned chicken. Just make sure to add it during the last hour of cooking to heat through, as it’s already cooked and requires only reheating.

What toppings go well with White Chicken Chili?

Common toppings include shredded cheese, sour cream, slices of avocado, chopped green onions, or tortilla chips. Each adds a unique flavor and texture that complements the chili!

Is White Chicken Chili spicy?

This recipe has a mild to medium spice level due to the green chiles and cayenne pepper. If you prefer it milder, simply omit the cayenne pepper and use mild green chiles.

Can I make this recipe in the Instant Pot?

Absolutely! You can prepare this chili in an Instant Pot by using the Saute function to cook the onions and spices, then switching to pressure cooking for about 15-20 minutes. The chicken will be perfectly tender and flavorful.

⭐ If you make my White Chicken Chili recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

White Chicken Chili