White Chicken Chili

In a previous recipe, I mentioned that white chicken chili isn’t really chili… and I stand by that. It’s not.

However…

It’s an amazing hearty soup entirely all it’s own! But I’ll still call it chili because everyone else does. Semantics, whatever. Anyway – I was in the mood for something like this last night. Something creamy, filling but still light… this white chicken chili fit the bill. SO GOOD.

There was a sale on chicken breast last week, so I stocked up and I’ve been experimenting with new chicken recipes. This one is a keeper!

This is also perfect to prep and place in the freezer. To do that, just place the following in a freezer bag:

• chicken
• all the spices
• corn
• diced tomatoes with green chilis
• garlic
• beans (just make sure to rinse them first)

When you’re ready to cook, make sure it’s at least partially thawed and then place it in the slow cooker, add the water and then follow the rest of the instructions below.

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

White Chicken Chili

Looking for something creamy, tasty, and delicious yet light? This slow cooker white chicken chili recipe is AMAZING. Make this tonight!

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: 6 -8

Author: Lauren Cobello

Ingredients

• 2-3 lbs boneless skinless chicken breasts
• 2 15 oz cans white northern beans rinsed
• 1/2 16 oz package of frozen corn
• 5 oz. diced tomatoes with green chilis
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 chicken bouillon cubes
• 2 cups water
• 2 cloves garlic minced or pressed
• 3 Tbsp butter
• 3 Tbsp flour
• 1 cup milk
• 1/2 cup sour cream

Instructions

• Place chicken breasts in the bottom of the slow cooker, and top with all ingredients EXCEPT butter, flour, milk and sour cream.
• Cook on high for 4 hours.
• Shred chicken (this might be easiest by taking the chicken out of the slow cooker, and then placing it back in).
• In a small sauce pan, melt the butter over medium heat.
• Add the flour and whisk for a minute or two until it's bubbly and smooth.
• Add the milk and continue to whisk until it's bubbly and thick, then add it to the slow cooker.
• Add the sour cream to the slow cooker and mix it in well.
• Top with crushed tortilla chips, shredded cheese, avocado and cilantro.

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!