Slow Cooker White Chicken Chili is a family favorite at our house! Not to spicy, just the right amount of flavors that blend nicely in your crockpot.
Did you ever forget how much you really enjoy a certain food dish? That happens to me all the time! I’m always scouring the internet looking for interesting dishes to try and while trying new recipes I sometimes forget how much I really enjoy an old standard. This Slow Cooker White Chicken Chili is the perfect example. We’ve been enjoying versions of white chicken chili for years, and then I stopped making it. No clue why, it just didn’t dawn on me to prepare it. Then I found this particular recipe, and just knew I had to make it! We’ve been enduring a very cold winter and white chicken chili just sounded good. I modified this recipe from the original with just a couple of alterations to suit my family. I lessened the amount of chili powder, if you like spice you could certainly add an additional 1/2 t or more to your slow cooker.
I also used a product that I have to share with you. Orrington Farms Chicken Flavored Broth Base & Seasoning, this is my new favorite pantry item! 100% all natural, gluten-free, shelf stable and makes 56 1 cup servings. I’m not getting paid to promote this item, I just really enjoy using it and thought you may also. I used this in place of the chicken broth and chicken bouillon, just 1 teaspoon per 1 cup of water.
What I also like about this recipe is how fast you can get this into your slow cooker, you can certainly make it a freezer meal also like so many of our slow cooker posts. Just remember at the end of the cook time to allow yourself an additional 30-40 minutes to finish this chili. You’ll want to shred the chicken and make the “roux” that will ultimately thicken the chili and add a nice level of creaminess. Then add your favorite toppings, we went with crushed tortilla chips, shredded Colby-Jack cheese, diced bell pepper and a hearty dollop of sour cream.
Other delicious slow cooker dishes:
Slow Cooker Creamy Chicken & Noodles
Slow Cooker Lasagna Soup
Slow Cooker Salisbury Steak
If choosing to make this a freezer meal, DO NOT freeze items to thicken at the end of cooking (butter, flour, milk, water/bouillon & sour cream). All other items may be placed in a gallon-sized freezer bag. Freeze until ready to use, place bag in fridge overnight, empty contents into slow cooker and cook on low 6-8 hours. Continue preparation as noted in recipe for making the thickener. Recipe adapted from: Slow Cooker Chicken Chili
If choosing to make this a freezer meal, DO NOT freeze items to thicken at the end of cooking (butter, flour, milk, water/bouillon & sour cream). All other items may be placed in a gallon-sized freezer bag. Freeze until ready to use, place bag in fridge overnight, empty contents into slow cooker and cook on low 6-8 hours. Continue preparation as noted in recipe for making the thickener.Slow Cooker White Chicken Chili
Ingredients
Instructions
Notes
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What size slow cooker did you use or do you recommend for this recipe? I ask because I only have. 7.5 quart and find that most slow cooker recipes are written for a 4-quart . When I use my larger one, if I don’t double the recipe, the dish cooks too fast and dried out my meat
Hi Maria, I use a 5 qt and had no problem. If yours cooks a bit quicker/hotter maybe reduce the cook time a bit for this dish. Hope you enjoy!
I made this dish last night — the sauce didn’t thicken whatsoever. I’ve made many roux for white sauce in my lifetime so I don’t think it was me. My chili turned out like the photo – very liquidy broth. It tasted good but would have been nice to have a thicker consistency rather than a thin soupy one. I added chopped red peppers for the last 30 min of cooking. I did like the convenience of this dish — very quick to throw in the ingredients and loved that you could throw in the 3 chicken breasts whole without chopping!!
Sorry the consistency wasn’t what you were hoping for. Every time I’ve prepared this dish, the consistency was to our liking.
What are white beans please? Cannellini, or butter? May be called something different in the Southern hemisphere perhaps?
Hi Brenda, You can certainly use Cannellini, they are just a tad larger I believe. Hope you enjoy!
I would like to make this as a freezer meal. Do I still need to cook all of the items in a crock pot first and then transfer to a freezer bag or can I throw them all in the freezer bag (aside from the ingredients you listed not to freeze) and place them in the slow cooker when I’m ready?
Put all the ingredients that go in the crock pot in the bag – don’t cook. Save the butter/flour until day of cooking