Chili Cook-Off Winning Slow Cooker White Chicken Chili
I’ve made this slow cooker white chicken chili more times than I can count — it’s the creamy, spice-balanced pot that wins potlucks and quiet weeknight dinners alike. Simple pantry cans meet tender shredded chicken and a velvety finish from cream and sour cream. It’s one of those recipes that stretches well, feeds a crowd, and still tastes like comfort.
Why you’ll love this dish
This chili hits sweet spots: it’s easy, cozy, and crowd-pleasing. You toss everything into the slow cooker in the morning and come home to a fragrant, ready-to-serve meal. It’s budget-friendly (canned beans and corn go a long way), kid-approved when kept mild, and just elevated enough for a casual dinner party or game-day spread.
“A perfect weeknight winner—creamy, mildly spicy, and every bite tastes like it simmered all day.” — a repeat cook’s praise
How this recipe comes together
Before you grab your ingredients, here’s a quick overview so you know what to expect:
- Layer boneless chicken breasts with aromatics, beans, corn, and chilies in the slow cooker.
- Add seasoning and chicken broth so everything simmers gently.
- Cook low and slow (or faster on high) until the chicken is fork-tender.
- Shred the chicken, return it to the pot, then finish with heavy cream and sour cream for a silky texture.
This hands-off method is ideal for busy days or when you want dinner ready without fuss. If you’d like a different spin, check out this version of an award-winning white chicken chili for inspiration: https://usa.mixmirth.com/award-winning-white-chicken-chili/.
What you’ll need
Key ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed (cannellini or Great Northern)
- 1 can (15 oz) corn, drained (use fire-roasted for extra flavor)
- 1 can (10 oz) diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium if preferred)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheese (optional; cheddar or Monterey Jack)
- Fresh cilantro for garnish (optional)
Substitutions & notes:
- Swap shredded rotisserie chicken for the breasts if you want to cut hands-on time — add it in the last hour so it doesn’t dry out.
- For a lighter version, use half-and-half or whole milk plus a tablespoon of cornstarch to thicken (not identical, but close).
- Reduce sodium by using no-salt-added beans and low-sodium broth and tasting before adding salt.
Step-by-step instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add drained white beans, drained corn, diced green chilies, chopped onion, and minced garlic on top.
- Pour in the chicken broth and sprinkle the cumin, chili powder, salt, and black pepper over everything.
- Stir once or twice to distribute seasonings, but leave the chicken mostly covered by the other ingredients.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender.
- About 30 minutes before serving, remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and sour cream until smooth. Heat through for the remaining 30 minutes.
- Taste and adjust seasoning. Serve topped with shredded cheese and fresh cilantro if desired.
Best ways to enjoy it
This chili is hearty enough on its own but shines with the right accompaniments:
- Garnish: shredded cheddar or Monterey Jack, chopped cilantro, a squeeze of lime, diced avocado, or a dollop of extra sour cream.
- Crunch: serve with tortilla chips, cornbread, or fried tortilla strips.
- Sides: a simple green salad or roasted vegetables balance the creaminess.
- For a festive spread, set up a “build-your-bowl” station with toppings and hot sauce.
Pairing note: if you like a sweeter, saucier chicken dish, try serving it alongside other slow-cooker favorites like this slow-cooker sweet chili chicken for contrast: https://usa.mixmirth.com/slow-cooker-sweet-chili-chicken-2/
Storage and reheating tips
- Refrigerate: Cool the chili to room temperature (no more than 2 hours), then transfer to an airtight container. It keeps in the fridge for 3–4 days.
- Freeze: Portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over medium-low, stirring occasionally until it reaches 165°F. Add a splash of broth or water if it’s too thick. Microwaving in individual bowls works for quick lunches—stir halfway through heating for even temperature.
- Food safety: Always reheat leftovers to 165°F and do not refreeze previously frozen leftovers unless they were thawed in the fridge.
Helpful cooking tips
- Browning the onion first is optional but adds depth. If you have time, sauté the onion and garlic in a skillet for 3–4 minutes before adding to the slow cooker.
- If your chili is too thin after adding cream, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in; heat until thickened.
- For uniform shredding, shred with two forks while the chicken is still warm — it pulls apart easily.
- Taste for salt after the dairy; cream and sour cream can mute seasonings, so you may need a final pinch.
Creative twists
- Green chile & lime: add extra roasted green chiles and a tablespoon of lime juice for brightness.
- Spicy kick: include a diced jalapeño with the onion or add 1/2 teaspoon cayenne.
- Dairy-free: swap heavy cream and sour cream for coconut cream (use sparingly) or an unsweetened, thick oat cream.
- Smoky: stir in 1–2 teaspoons smoked paprika or use smoked corn for a campfire note.
- Bean-free: for a lower-carb option, omit the beans and add extra corn and diced zucchini.
Your questions answered
Q: Can I use frozen chicken breasts?
A: Yes. Cook time may increase; better to thaw first for even cooking. If using frozen, plan for extra time on high or low and ensure the internal temperature reaches 165°F.
Q: Can I make this on the stove or in an Instant Pot?
A: Stovetop works: simmer on low for 25–35 minutes until chicken is cooked and tender, then shred and add dairy. For Instant Pot, cook on high pressure for 10–12 minutes with a quick release; shred and stir in cream and sour cream.
Q: Will the dairy break if I reheat the chili?
A: Reheat gently over low heat and stir often. High, rapid heat can cause separation; if that happens, whisk in a splash of broth to bring it back together.
Q: How can I make this less creamy but still flavorful?
A: Reduce the heavy cream to 1/2 cup and skip the sour cream, or finish with a splash of plain Greek yogurt at the end for tang without as much richness.
Conclusion
This slow cooker white chicken chili is a dependable crowd-pleaser that’s easy to scale, adapt, and stash in the fridge for lunches. If you want to compare techniques or contest-winning tweaks, see this take on a crockpot white chicken chili from The Chunky Chef and another award-winning version from Panning The Globe for inspiration: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef, Award Winning White Chicken Chili – Panning The Globe.
Slow Cooker White Chicken Chili
Ingredients
Method
- Place the chicken breasts in the bottom of the slow cooker.
- Add drained white beans, drained corn, diced green chilies, chopped onion, and minced garlic on top.
- Pour in the chicken broth and sprinkle the cumin, chili powder, salt, and black pepper over everything.
- Stir once or twice to distribute seasonings, but leave the chicken mostly covered by the other ingredients.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender.
- About 30 minutes before serving, remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and sour cream until smooth. Heat through for the remaining 30 minutes.
- Taste and adjust seasoning. Serve topped with shredded cheese and fresh cilantro if desired.
