Creamy Slow Cooker White Chicken Chili

bowl of slow cooker white chicken chili with sour cream, bacon and avocado

5 from 3 votes

Creamy Slow Cooker White Chicken Chili

This creamy slow cooker white chicken chili recipe with white beans, corn and green chiles is an easy crockpot meal perfect for busy weeknights. One of the easiest slow cooker recipes you can make and absolutely delicious on a cold day!

Prep Time5

Cook Time6

Total Time6 5

Course: Main

Cuisine: American

Servings:

Author: Dee

Cost: $10

Equipment

1 Crock-Pot

Ingredients

2 pounds boneless skinless chicken breasts
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 cup yellow onion chopped
8 oz diced green chiles 2 4 oz cans
30 oz great northern beans 2 15 oz cans, drained and rinsed
15 oz can corn drained and rinsed
2 cups low sodium chicken broth
½ cup sour cream

Instructions

Spray slow cooker with non stick cooking spray. Add chicken
Season chicken with salt, garlic, smoked paprika, cumin and pepper
Add onion, chiles, beans and corn over chicken
Pour chicken broth into slow cooker. Cover and cook for 2-3 hours on high or 4-6 hours on low
In last hour of cooking, remove chicken breasts, and shred with 2 forks.
Add chicken back to crockpot, and stir in sour cream. Cook on low until ready to eat

Notes

Add more broth if needed at the end of cooking after you shred chicken. Adding more broth than called for at beginning may result in watery chili.

You can mash some of the beans after removing chicken for thicker chili.

Make white chicken chili on the stove top - Saute onions and corn in 1 tbsp olive oil or butter in large Dutch oven. Add remaining ingredients, except sour cream. Cover and cook for 40-45 minutes or until chicken is shreddable and 165 degrees f internally. Shred chicken, add sour cream, and serve.

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