Slow Cooker White Chicken Chili + VIDEO

Slow cooker white chicken chili is a comforting chili that you can serve year-round. Combining ingredients like chicken, white beans, corn, and a homemade spice seasoning blend, this chili is a lighter yet just as satisfying as traditional chili. This chicken chii is perfect for busy weeknights, Sunday dinners, or even game day gatherings. Cozy, delicious, and effortless—this crockpot chili recipe has it all! Instructions on how to make white chicken chili in the Instant Pot are also included.  

Ingredients For Slow Cooker White Chicken Chili

• Boneless Skinless Chicken Breasts or Thighs
• Canned Corn
• Canned White Beans
• Diced Green Chiles
• Chicken Broth
• Bell Pepper
• Onion
• Garlic
• Seasonings: salt, pepper, chili powder, cumin, paprika, oregano

How To Make White Chicken Chili In The Crock-Pot

Slow Cooker

1. Add all ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Remove the chicken, shred & add back to the pressure cooker.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot add oil, onion and bell pepper to the pot.  Cook 3-5 minutes or until the vegetables are soft. Add garlic & cook an additional minute. Turn off the pressure cooker.
2. Pour in the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add the corn, white beans, diced green chiles, chili powder, salt, cumin, paprika, oregano, and pepper. Stir to mix well. Add the chicken breasts.
4. Close lid and seal valve. Set high pressure and cook for 15 minutes. When cook time is done, quick release the pressure.
5. Remove chicken, shred & add back to the pressure cooker.

FAQs & Tips 

What Cut Of Chicken To Use

You can use boneless, skinless chicken breasts or thighs in this slow cooker white chicken chili recipe. Regardless of what cut of chicken you use, when it’s done cooking, remove it, shred it, and stir it back in to the chili.

What Type Of White Beans To Use

This chicken chili recipe uses canned white beans. The specific type of white beans to use it up to you. I used great northern beans. Navy beans & cannellini beans work well with this chili recipe too. Before adding your canned beans to the recipe, rinse and drain them first. 

How do you serve this?

Topping suggestions for this chili include fresh cilantro, jalapeño, sour cream, maybe even some cheese.

How do you store leftovers?

Store leftover Crock-Pot white chicken chili in the refrigerator for up to 4 days. 

What size slow cooker did I use?

I used my 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker.

Chili Recipes

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• Chorizo Beef Chili

• Chunky Beef Chili

Slow Cooker White Chicken Chili

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Slow cooker white chicken chili is a comforting chili that you can serve year-round. Combining ingredients like chicken, white beans, corn, and a homemade spice seasoning blend, this chili is a lighter yet just as satisfying as traditional chili. This chicken chii is perfect for busy weeknights, Sunday dinners, or even game day gatherings. Cozy, delicious, and effortless—this crockpot chili recipe has it all! Instructions on how to make white chicken chili in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless skinless chicken breasts or thighs
• 2 1/2 cups low-sodium chicken broth
• 15 ounces corn, drained & rinsed
• 15 ounces white beans, drained & rinsed
• 1/3 cup onion, diced
• 1 bell pepper, diced
• 4 ounces diced green chiles
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon salt (or more)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper

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Instructions

Slow Cooker

1. Add all ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Remove the chicken, shred & add back to the pressure cooker.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot add oil, onion and bell pepper to the pot.  Cook 3-5 minutes or until the vegetables are soft. Add garlic & cook an additional minute. Turn off the pressure cooker.
2. Pour in the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add the corn, white beans, diced green chiles, chili powder, salt, cumin, paprika, oregano, and pepper. Stir to mix well. Add the chicken breasts.
4. Close lid and seal valve. Set high pressure and cook for 15 minutes. When cook time is done, quick release the pressure.
5. Remove chicken, shred & add back to the pressure cooker.

Nutrition

• Serving Size:
• Calories: 446
• Sugar: 11 g
• Sodium: 914.1 mg
• Fat: 7.5 g
• Saturated Fat: 1.3 g
• Carbohydrates: 56 g
• Fiber: 12.9 g
• Protein: 42.7 g
• Cholesterol: 82.7 mg

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