Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is a crowd pleaser and so easy to make. Throw everything in the slow cooker and let it simmer until you’re ready to eat!

Update: This recipe was originally published in 2017 and has been republished with all new photos.

Can you believe it’s mid October already? I have big plans to hibernate as soon as the weather makes it’s mind up to stay cool. I’m like a bear that way. Just give me soup, a heated home, and I’ll stay there until Spring.

You better believe I’ll be consuming obscene quantities of this Slow Cooker White Chicken Chili. I’ve had a head start on that as I’ve already made three batches in three weeks.

It is so very tasty, friends. Plus it’s simple. I throw everything in the slow cooker at lunch time and it’s ready to go by dinner! That’s my favorite way to feed the family. How about you?

These are all ingredients I keep on hand. You can stock up on everything now and you’ll be all ready to go throughout the cool weather months.

Chicken. Beans. Corn. Green Chiles. Onion. Chicken stock. A little coconut milk. Lots of seasonings. Boom. That’s one hearty dish everyone loves.

Top it with chopped fresh cilantro, cheese, sour cream, avocado, tortilla chips, and/or homemade croutons. It all works!

Slow Cooker White Chicken Chili Ingredients

• Chicken breasts: We’re using boneless and skinless chicken breasts in this entree.
• Onion: White or yellow onion both work well.
• Chicken stock or broth: Both chicken stock and chicken broth can be used in this chili. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones.
• Corn: Canned yellow corn is perfect in this chili. No need to drain it unless you just want a thicker consistency.
• Cannellini beans: Cannellini beans are also known as white kidney beans. They have a mild nutty flavor with a creamy interior. I enjoy them in soups because they hold up well when cooked. White northern beans are a good substitute although they tend to break down faster if cooked for a long time.
• Chopped green chiles: The diced green chiles add some heat to this dish but it remains fairly mild overall. To increase the heat you can use two cans instead of one.
• Canned coconut milk: We’re using just a little canned coconut milk. Since it’s a small amount and unsweetened you won’t notice any coconut flavor in this dish.
• Seasonings: Lots of spices flavor this delicious chili.

To make this recipe just add everything to the slow cooker. Cook on low for 6 to 8 hours or high for 4 hours. Shred the finished chicken with two forks and add back to the soup. Enjoy!

Should you drain the canned corn and beans?

If you’re wanting a thicker chili then feel free to drain your corn and beans. The liquid adds more flavor so I personally enjoy using the liquid here too.

Can you use a milk other than canned coconut milk?

Do not use any coconut milk other than canned unsweetened coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you’ll find in the refrigerated section of the store. I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!

Make sure you stir the canned coconut milk before using because it will separate in the can.

Is this Slow Cooker White Chicken Chili spicy?

There isn’t much heat in this dish at all. If you want to make this spicy, use two 4 1/2 oz cans of diced green chiles instead of one.

Does this soup freeze well?

Oh yes it does! This soup freezes, thaws, and reheats beautifully. Just add it to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing. Feel free to double this recipe so you have plenty to freeze.

How to Store Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop on low to medium-low heat until warmed through.

How to make this on the stovetop (starting with uncooked chicken)

Sauté the diced onion in a little oil in your soup pot. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.

Everything goes right into the pot. Stir. Crank up the heat to bring it to a quick boil. Then drop the heat to medium or medium-low and let it all simmer until chicken is done.

How to make this on the stovetop (starting with cooked chicken)

This is a great soup to make with leftover cooked chicken or store-bought rotisserie chicken! It will be done in just 15 to 20 minutes!

Sauté the diced onion in a little oil in your soup pot. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.

Everything goes right into the pot. Stir. Simmer on medium-high to medium heat until chicken is done.

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