Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is the ultimate comfort food! It is so easy to make, a crowd pleaser, and is perfect for a cozy weeknight dinner.

Slow Cooker White Chicken Chili in a speckled gray bowl, topped with diced green onions, chopped cilantro, shredded cheese, and a dollop of sour cream. There is a bunch of cilantro in the background and a spoon in the bowl of chili.

I really love white chicken chili and while I have an Instant Pot White Chicken Chili recipe on here, I haven't posted my slow cooker version. I had to change that because I actually make this version way more often than my Instant Pot recipe!

This recipe is truly a family favorite with all five of us. It's super flavorful but not spicy, and so easy to make! My kids favorite part? Crunching up tortilla chips to put on top!

Looking for other chili recipes? Check out my Creamy White Turkey Chili, Slow Cooker Beef Chili, and Slow Cooker Turkey Chili recipes!

Why You'll Love this Recipe

  • Easy - this is a quick and easy recipe to prep and get in the slow cooker.
  • Crowd Pleaser - this recipe is always loved by my family and friends!
  • Slow Cooker Does the Work - the slow cooker does the work all day while you work or play.
  • Cozy Comfort Food - what is better on a chilly fall or winter day than a soup of chili? This is delicious and cozy comfort food!


Ingredients in White Chicken Chili on a gray background.

Boneless Skinless Chicken Breasts/Tenders - I've used both tenders and breasts in this recipe and both work well.

White Onion - adds flavor and bulk to the soup.

Canned White Beans - a combination of Northern and cannellini beans are used in this white chicken chili recipe.

Spices - I used chili powder, cumin, and garlic powder in this chili. See the variations below for ways to make this soup a little spicier.

Frozen Corn - I love adding corn to white chili! It adds some texture and a little sweetness.

Sour Cream - this is what makes this white chili creamy.

Toppings - I like to top this chili with diced green chiles, chopped fresh cilantro, and avocado. Other options are a dollop of sour cream and more shredded cheese. You could also serve with lime wedges and add a squeeze of lime juice right before serving.


Spice it Up - I keep this chili pretty mild since I serve it to my kids, but you can spice it up with a diced jalapeño or a dash of cayenne pepper.

Different Protein - you can use chicken thighs, ground chicken, ground turkey, or turkey breast in this recipe instead of chicken breasts/tenders.

Different Beans - really any kind of canned beans will work. I've made this using pinto beans and red kidney beans, and garbanzo or black beans would also work.

Greek Yogurt Instead of Sour Cream - to lighten things up a little you can use whole milk Greek yogurt instead of sour cream.

Cream Cheese Instead of Sour Cream - cream cheese will also work instead of sour cream. Make sure the cream cheese is at room temperature before mixing it with the hot broth.

Step by Step Instructions

Photo 1. Add chicken, onion, corn, diced green chiles, beans, and spices to a large slow cooker.

Photo 2. Add chicken broth and stir to combine.

Photo 3. Cover and cook on high for 3-4 hours or low for 6-8 hours.

Photo 4. Once cooked, remove the chicken from the soup and shred with two forks.

Photo 5. Remove 1 cup of broth from the slow cooker and transfer to a medium bowl. Add the sour cream and whisk together to combine well.

Photo 6. Add the shredded chicken and broth/sour cream mixture back to the slow cooker.

Photo 7. Stir well to combine

Photo 8. Add the shredded cheese and stir until melted. Sometimes I stir it, place the lid on, and let it cook/melt for another 5-10 minutes. Serve and enjoy!

Expert Tips

Serving Suggestions - I like to serve this chili with tortilla chips or strips, especially crunched up and sprinkled on top. Cornbread is also delicious to go along with it!

Freezer Meal - You can definitely make this into a freezer meal! In a large freezer-safe bag, add the chicken, onion, green chiles, beans, spices, corn. I like to add the amount of chicken bouillon that is necessary and then I add 4 cups of water to the slow cooker instead of adding broth to the freezer bag. You can also just add the broth one you are cooking it in the slow cooker. Do not add the sour cream or cheese to the freezer bag. You will need to get those ingredients once you are ready to cook. Then simply thaw overnight in the refrigerator and pop into the crock pot the next day, following cooking instructions. If you're looking for other freezer meal ideas, check out my Guide to Freezer Meals!

Storage - store leftovers in an airtight container in the refrigerator for 3-4 days.

Slow Cooker White Chicken Chili in a speckled gray bowl, topped with diced green onions, chopped cilantro, shredded cheese, and a dollop of sour cream with a bunch of cilantro in the background.

Recipe FAQs

What is white chicken chili?

White chicken chili is a variety of chili that is made with light or white beans and chicken instead of beef. There is traditionally no diced tomatoes in white chili and instead there are diced green chiles. There are still traditional chili spices like chili powder and cumin.

When should I make White Chicken Chili?

This chili is great year round but it's perfect in the cooler months of fall and winter!

Can I make this on the stovetop?

Yes! To make this on the stove, sauté the onion in 1 tablespoon of olive oil. Then add the chicken, green chiles, corn, spices, and broth and bring to a boil. Simmer for 20-30 minutes. Then follow the instructions for the slow cooker version - shred the chicken and combine broth and sour cream, lastly adding the cheese.

What beans are best in white chili?

White beans like Navy beans, Great Northern, and Cannellini beans are the best in this chili.

Other Slow Cooker Recipes to Consider

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

An easy slow cooker white chicken chili recipe is that takes only minutes to prep and cooks all day!
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 servings
Calories: 573kcal


  • 1 lb boneless skinless chicken breasts or tenders
  • 1 white onion diced
  • 28 ounces cannellini beans drained and rinsed
  • 14 ounces Northern beans drained and rinsed
  • 8 ounces diced green chiles
  • 2 cups frozen corn
  • ½ tablespoon chili powder
  • ½ tablespoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 4 cups chicken broth
  • 1 cup sour cream or plain Greek yogurt
  • 2 cups shredded cheddar cheese
  • sliced avocado, cilantro, and diced green onions for topping


  • Add the chicken, diced white onion, beans, green chiles, spices, and chicken broth to slow cooker.
  • Place ht lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
  • Remove the chicken from the slow cooker and shred with forks.
  • Remove 1 cup of the broth and add it to a bowl with the sour cream/Greek yogurt. Stir until smooth.
  • Pour the broth/sour cream mixture back into the slow cooker along with the shredded chicken and stir well to combine.
  • Add the shredded cheese, stirring until melted. The heat from the soup will melt the cheese but you might need to place the lid back on and let it cook another 5-10 minutes to get it to melt completely.
  • Serve topped with a dollop of sour cream, diced green onions, avocado, and cilantro.
  • Enjoy!



Storage - store leftovers in an airtight container in the refrigerator for 3-4 days.


Calories: 573kcal | Carbohydrates: 55g | Protein: 42g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1572mg | Potassium: 903mg | Fiber: 14g | Sugar: 3g | Vitamin A: 897IU | Vitamin C: 20mg | Calcium: 467mg | Iron: 6mg
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