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A close-up bowl of creamy white chicken chili topped with avocado slices, a dollop of sour cream, shredded cheese, fresh cilantro, and a slice of jalapeño.

Slow Cooker White Chicken Chili

A creamy, comforting white chicken chili made easily in the slow cooker with tender chicken, white beans, warm spices, and a cheesy finish.
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Prep Time 15 minutes
Cook Time 6 hours
Finishing Time 20 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb chicken breasts boneless, skinless
  • 2 cans white beans drained and rinsed
  • 1 onion medium, diced
  • 3 cloves garlic minced
  • 1 cup corn kernels
  • 1 can diced green chilies
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese shredded
  • 2 tbsp olive oil
  • fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Slow Cooker
  • Forks

Method
 

  1. Lightly grease the slow cooker with olive oil.
  2. Place chicken breasts in the bottom of the slow cooker.
  3. Add beans, onion, garlic, corn, and green chilies over the chicken.
  4. Pour in chicken broth and sprinkle spices evenly over the top.
  5. Cover and cook on low for 6–7 hours or high for 3–4 hours.
  6. Remove chicken and shred with two forks.
  7. Return shredded chicken to the slow cooker and stir.
  8. Add sour cream and cheese, stirring until creamy.
  9. Cover and cook an additional 20 minutes on low.
  10. Serve warm, garnished with cilantro and a squeeze of lime.

Notes

Serve with tortilla chips or crusty bread for an extra-comforting meal.