Crock Pot White Chicken Chili

Crock Pot White Chicken Chili

Enjoy this delicious White Chicken Chili made easy in the Crock Pot. I love a good bowl of white chicken chili. Creamy and spicy, oh yes please. I like to top my bowl with shredded cheese, a dollop of sour cream, maybe a few chunks of avocado. I use chicken thighs in this recipe, for an added richness and flavor – but feel free to substitute chicken breasts for a lighter dish.

A printable recipe card can be found at the bottom of this post.

Crock Pot White Chicken Chili

Ingredients:

  • 2 pounds boneless, skinless chicken thighs (chicken breasts can be substituted)
  • 3 cans great northern beans, drained
  • 1 can cream-style corn
  • 1 can Rotel
  • 1 can green chilies
  • 1/2 cup sour cream
  • 1 1/2 cup water (if using chicken breasts, you can substitute water for chicken broth and reduce the salt to 1 teaspoon)
  • 1 tablespoon dried cilantro
  • 1/2 tablespoon salt
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder

ingredients for Crock Pot White Chicken Chili

Place chicken thighs, cream-style corn, Rotel, spices, and water in Crock Pot. Cook on low for 6-8 hours.

About an hour before serving, use a sturdy spoon to break up chicken thighs after cooking. Add three cans northern beans, drained, and 1/2 cup sour cream. Mix well. Allow to cook for an additional 30 minutes to one hour. 

Best served with shredded cheese, additional sour cream, avocados, and tortilla chips or cornbread.

Crock Pot White Chicken Chili
Delicious White Chicken Chili made easy in the Crock Pot
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Ingredients
  1. 2 pounds boneless, skinless chicken thighs (chicken breasts can be substituted)
  2. 3 cans great northern beans, drained
  3. 1 can cream-style corn
  4. 1 can Rotel
  5. 1 can green chilies
  6. 1/2 cup sour cream
  7. 1 1/2 cup water (if using chicken breasts, you can substitute water for chicken broth and reduce the salt to 1 teaspoon)
  8. 1 tablespoon dried cilantro
  9. 1/2 tablespoon salt
  10. 1/2 tablespoon onion powder
  11. 1/2 teaspoon pepper
  12. 1/4 teaspoon ground cumin
  13. 1/4 teaspoon garlic powder
  14. 1/4 teaspoon chili powder
Instructions
  1. Place chicken thighs, cream-style corn, Rotel, spices, and water in Crock Pot. Cook on low for 6-8 hours.
  2. About an hour before serving, use a sturdy spoon to break up chicken thighs after cooking. Add three cans northern beans, drained, and 1/2 cup sour cream. Mix well.
  3. Allow to cook for an additional 30 minutes to one hour.
Notes
  1. Best served with shredded cheese, additional sour cream, avocados, and tortilla chips or cornbread.
  2. http://www.thecoersfamily.com/crock-pot-white-chicken-chili/
The Coers Family http://www.thecoersfamily.com/
I’m taking a bowl to share over at Miz Helen’s Country Cottage Full Plate Thursdays link up. Y’all head over there for some more great recipes.

And of course I’ve just got to share some at The Country Cook’s Weekend Potluck – don’t miss out on some really good food on her site!

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6 thoughts on “Crock Pot White Chicken Chili

  1. Hi Amanda,
    Your White Chicken Chili looks wonderful, we would just love it. Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen

  2. Can you clarify this step? “1 1/2 cup water (if using chicken breasts, you can substitute water for chicken broth and reduce the salt to 1 teaspoon)”. I don’t see chicken broth in the recipe at all. When should water be used and when should chicken broth be used?

    • Water is best when using chicken thighs – because they’re more flavorful and have more fat. When using chicken breasts, you can substitute the water with broth to enhance the flavor.

  3. Pingback: Trim Healthy Mama style Crock Pot White Chicken Chili - The Coers Family

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