My easy Crockpot White Chicken Chili is so simple to make with big and rich flavors. It’ll quickly become a favorite during chili season.
(Originally published 9/24/2015 and updated for content 1/10/25)
If you like this recipe, check out my Rotisserie Chicken and Dumplings next!
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Chili is one of my favorite meals to make for cold nights. I especially love a slow cooker recipe of any variety of chili. A good chili is one of my family’s favorites. Which can be difficult with two opinionated teenagers to feed in my house! Both of my kids love sour cream for whatever reason. So a big dollop of sour cream stirred in before serving is what makes this a delightfully creamy white chicken chili.
More crockpot recipes
Ingredients for crockpot white chicken chili recipe
- Chicken Thighs – I like the affordability of chicken thighs for this recipe. Plus I think they hold up better to slow cooking. But if you want, you can replace them with boneless skinless chicken breasts.
- Frozen Onions – A time saving step, I always keep a couple of bags of frozen diced onions in my freezer. You can by all means chop up a small yellow onion if you prefer.
- White Chili Beans – I like the extra punch of flavor that chili beans provide to my recipe. But if you can’t find them, use white beans like cannellini beans or great northern beans instead.
- White Corn – With a white chili, white corn makes sense to me. But you could use yellow corn instead. Although I like canned corn instead of frozen corn in this creamy chicken chili.
- Green Chiles – I’m always looking to add more flavor to my chili, so I like the fire roasted variety of canned green chiles.
- Chicken Stock – I like my chili to be thick and hearty, so only 2 1/2 cups of chicken stock or chicken broth are needed.
- Butter – Helps to add flavor and thicken the chili.
- Flour – Helps to thicken the chili. You could use a water and cornstarch slurry instead of the butter and flour mixture if you prefer or if you need this recipe to be gluten-free.
- Seasonings – I use a generous combination of cumin, garlic powder, oregano, smoked paprika, salt and red pepper flakes to flavor my slow cooker white chicken chili.
- Sour Cream – I like the flavor sour cream lends to this creamy chili. I think it blends into the chili better than cream cheese. And it has less calories than heavy cream.
- Toppings – I like to top this chili with shredded pepper jack cheese, fresh cilantro, tortilla strips and a little more sour cream. I also think it benefits from a squeeze of fresh lime juice. So I always serve it with lime wedges. Cheddar cheese or monterey jack cheese would also be a good choices.
Instructions
This is a largely hands-off, easy recipe to make. For full recipe instructions, scroll to the bottom for my free printable recipe card.
Pro tips
- I like to double-check that my chicken thighs are cooked through before shredding them. Check them with an instant read digital thermometer. They need to be a minimum of 165 degrees F for safe eating.
- I think chili is even better the next day. This a terrific make-ahead recipe. Just slowly reheat it for a couple of hours in your Crock-Pot before serving.
- Chili can be an inexpensive meal. To make it stretch even further, serve a ladle full of the chili over cilantro lime rice.
Serving suggestions
Take your Crock-Pot of chili to a tailgate or Super Bowl party. Serve it with chips and homemade guacamole and your favorite apps with a Mexican flair. Here’s some more recipe ideas to serve with it –
Storage directions
Store the leftover chili in an airtight container in the refrigerator for 3-4 days. It also freezes well. Store it in the freezer for up to one month.
Kitchen tools
- I test all of my slow cooker recipes in a 6-quart Crock-Pot
- My favorite metal tongs for removing the chicken from the chili
- My favorite (and inexpensive) meat thermometer
- Decorative bowls for serving the chili
Crockpot White Chicken Chili
Equipment
- 1 crockpot
Ingredients
- 1 cup onions frozen and diced
- 2 lbs chicken thighs all visible fat removed
- 3 tbsp butter
- 3 tbsp flour I use Wondra
- 2 1/2 cups chicken stock
- 2 tsp cumin
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 30 oz white chili beans undrained
- 15 oz white corn drained
- 4 oz fire roasted green chiles undrained
- 1 cup sour cream
Instructions
- Scatter the frozen diced onions in the bottom of a 6-quart slow cooker insert. Evenly layer the chicken thighs on top of the onions.
- Layer the beans, corn and green chiles on top of the chicken.
- In a microwave safe bowl or measuring cup, microwave the butter and flour together for one minute. Remove and stir. Microwave for 2 more one minute increments to create a microwave roux. The butter and flour will bubble up each time you microwave them.
- After three minutes, whisk the chicken stock into the butter and flour roux until smooth. Add all the seasonings, cumin through red pepper flakes and stir until combined. Gently pour the broth over the chili ingredients in the Crock-Pot insert.
- Cook on high power for about 6 hours. Give the chili a good stir. Use tongs to remove the chicken thighs, shred or dice them up and return to the chili. Stir in the sour cream. Keep warm in the Crock-Pot until ready to serve.
- Serve the chili with tortilla chips, lime wedges, shredded pepper jack cheese and chopped cilantro.
Nutrition
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