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Slow Cooker White Chicken Chili

August 22, 2019 by Sandy 2 Comments

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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is a delicious chili with white beans, chicken breasts or thighs, and lots of flavor. This crock pot white chicken chili is a family favorite Mexican soup.

White Chicken Chili topped with diced avocado and fresh jalapeno slices in a white bowl on a wooden board

Slow Cooker White Chicken Chili

Chili is one of the best kinds of soups. You can change it up so many ways according to what you like. White Chicken Chili is a completely different kind of chili, using chicken. And it’s so delicious!

Who doesn’t love a “Dump and Go” recipe? I sure do. This crock pot white chicken chili is so easy to make. Just add the ingredients and cook it. Then add a couple more and cook a little longer!

top view of White Chicken Chili in a black slow cooker

What makes White Chicken Chili Different?

Well, first off you will use chicken instead of beef. You can use skinless/boneless thighs or breasts.

This is a broth based chili versus tomato based. Also, the kinds of beans you use are white beans as opposed to pinto beans.

There is little to no red chili powder used, though I have found green chili powder made from dried Hatch green chilis that is amazing.

You can use a green salsa, green chiles, cilantro, and a little lime juice to really give this white chicken chili great flavor.

Closeup of White Chicken Chili topped with diced avocado and fresh jalapeno slices in a black slow cooker

This white chicken chili is a pretty quick cooking recipe, in the world of crock pots. The chicken could be done in as little as 2 hours, so it would be good to check on it after the 2 hour mark.

My slow cooker needs 3 hours to make a chicken breast shreddable.

Closeup of ladle full of White Chicken Chili over black slow cooker of chili

Changing it Up

    Some tasty ways to change up this crock pot white chicken chili would be:

  • Add some chopped Hatch, Pasilla, or Anaheim chile peppers.
  • Pour in a small jar (about 1 cup) of salsa verde (green salsa).
  • Use fire roasted green chiles in place of the regular mild ones.
  • Add a can of drained diced tomatoes (though it will change the color a little).
  • Use Pork instead of chicken.
  • Make it creamy by adding cream cheese at the end.

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If you make this Slow Cooker White Chicken Chili recipe, please leave me a comment and a star rating below. I’d love to know how you liked it!

White Chicken Chili topped with diced avocado and sliced fresh jalapenos
Print
Slow Cooker White Chicken Chili
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Slow Cooker White Chicken Chili is a delicious chili with white beans, chicken breasts or thighs, and lots of flavor.

Course: Soup
Cuisine: Mexican
Keyword: crock pot white chicken chili recipe
Servings: 8 - 10
Calories: 297 kcal
Author: Sandy Clifton
Ingredients
  • 3 lg Chicken Breasts skinless/boneless (or 2 lbs thighs)
  • 1 Onion, diced
  • 1 rib Celery, diced (about 1/2 cup)
  • 2 (4 oz) oz cans Green Chilis, diced, mild
  • 1 1/2 cups Corn, frozen (or 1 can drained)
  • 1 Jalapeño Pepper, diced
  • 6 cloves Garlic, finely minced (about 1 heaping Tablespoon)
  • 2 tsp Cumin, ground
  • 1 tsp Green Chili Powder (or regular) or use some green salsa or pasilla peppers
  • 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
  • 1/2 tsp Pepper
  • 2 tsp Mexican Oregano (or 1 1/2 tsp regular)
  • 1 large Bay Leaf
  • 3 (15 oz) cans White Beans, drained and rinsed, divided
  • 1 (14.5 oz) can Chicken Broth*, low sodium
  • 1 sm Lime, juiced
  • 3 small Corn Tortillas (optional) cut in strips
For a Creamy White Chicken Chili (stir these in with 30 minutes to go)**
  • 4 oz Cream Cheese (cut in smallish chunks)
  • 1/2 cup Heavy Cream or Half and Half
Garnishes
  • Sour Cream
  • Cilantro
  • Avocado
  • Shredded Monterey Jack Cheese
  • Jalapeño Slices
Instructions
  1. Add all ingredients to the slow cooker except for 2 cans of the beans, and the cream cheese and heavy cream (if using), and stir.

  2. Cook on High for 3-4 hours or Low for 7-8 hours. Taste and adjust seasoning, if needed.

  3. Remove the chicken and shred it. Then return to the crock and add cream cheese, if using, and the remaining 2 cans of beans (drained and rinsed). Stir well.

  4. Cook an additional 20-30 minutes on High.

  5. Garnish as desired and serve hot.

Recipe Notes

*This will be a thick chili. If you want it a little soupier, use 2 cans of chicken broth.


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Filed Under: Crock Pot / Slow Cooker, Dinner, Recipes, Soups, Stews & Chowders

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Comments

  1. Dawn Conklin

    August 25, 2019 at 5:59 am

    This looks delicious 🙂 I never knew there was a Mexican oregano or green chili powder. Definitely going to be expanding my spices a bit!

    Reply
    • Sandy

      August 28, 2019 at 4:48 pm

      I learned about the green chili powder when I drove through Hatch, NM, where the famous Hatch green Chiles are grown.

      Reply

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Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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