Slow Cooker White Chicken Chili
This post may contain affiliate links which won't change your price but will share some commission. Read more here.This Slow Cooker White Chicken Chili is an easy recipe to serve on cold fall and winter days. Simply add the ingredients and you’re done with the work!
I don’t know about you, but I’m always searching for recipes for those hectic, don’t want to think about what I’m cooking for dinner, kinda days.
Know what I mean?
So a basic “open and dump” recipe for busy days is an absolute lifesaver for me.
I saw this recipe and wanted to see if it was truly as easy as it sounded.
Believe it or not, it was. My family loved the taste, the house smelled as if I’d cooked all day, and the recipe was completely easy!
Score one more for the slow cooker! (It’s my secret weapon for surviving the hardest days and still putting a meal on the table for my family.)
If you want to totally impress your family make this Jiffy Corn Bread with creamed corn to serve alongside the chili. It’s easy and incredibly moist.
Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili
Ingredients
- 2 large boneless chicken breasts
- 2 cups chicken broth
- 1 can white corn drained
- 2 cans Great Northern Beans drained
- 1 small white onion diced
- 1 can diced tomatoes and chilies drained
- garlic powder and cumin to taste
- 1 packet White Bean Chili Seasoning Mix or 2 tbs chili seasoning
- 1/2 cup sour cream
Instructions
- Place all ingredients except sour cream in slow cooker and cook on low heat for 6 hours.
- Before serving remove chicken and shred (or cut into pieces if preferred).
- Stir in sour cream.
- Return chicken to slow cooker and serve with additional sour cream and shredded cheese if desired.
Not in the mood for white chicken chili?
We love this Slow Cooker Chicken and Rice Soup.
How about Mama’s Slow Cooker Chicken Noodle Soup?
Or this tasty Slow Cooker Chicken Gnocchi Soup?
Hands down, Slow Cooker Taco Soup is the easiest soup I make and a family favorite.
Could you cut the chicken up before putting it in the crock pot to cook? That way it would be easier to shred after?
That would be fine, Samantha, but the slow cooker really tenderizes the chicken and makes it easy to shred. Enjoy!
I have made chicken chili before, but only with ground chicken. Using the whole chicken sounds delicious and very satisfying. Can’t wait to try it. Tks for the idea!
Lisa
Hi, Lisa! Thanks for visiting Marty’s Musings. I hope you enjoy the white chicken chili recipe and come back and visit!
I just tried Chili chicken for the first time on Saturday night at an American friend’s place! I can’t wait to try your version in the slow cooker and compare the taste. We are only new to authentic Mexican cooking as the stuff we get here in Australia is awful! Thanks for this!
Best wishes,
Natasha in Oz
Hey, Natasha! I hope you’ll enjoy the white chicken chili recipe from my blog. I can only imagine what Australian mexican tastes like! Thanks so much for stopping by Marty’s Musings.
Marty
That sounds delicious!
Just dropping by from the #UBP13. You have a terrific blog here. Looking forward to getting to know you better! I hope you find the time to stop by my site. Have a wonderful weekend!
http://www.thehealthymoms.net/2013/04/the-ultimate-blog-party-2013-welcome-to.html
Confused about the chicken breasts – when or how do you cut it into pieces or shred??? You don’t leave them whole when you serve it, do you??