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? The temperature here in Arkansas has dropped to the low 50’s but I’m sure it will warm back up any day now. It is the South after all. 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!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken breasts
  • Onion
  • Chicken stock or broth
  • Corn
  • Canellini beans
  • Chopped green chiles
  • Canned coconut milk
  • Seasonings

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 too!

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 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.

More soups like this:

Slow Cooker Hearty Chicken Stew

30 Minute Lemon Chicken Soup

Chicken and Cauliflower Rice Soup

Slow Cooker Chicken Fajita Soup

Instant Pot Chicken & Vegetable Soup

5 from 1 vote

Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is must make comfort food packed with shredded chicken, beans, and corn. Easy to make and so tasty!

Ingredients 

  • 2 lbs chicken breasts or thighs, boneless and skinless
  • 1 medium white or yellow onion, diced
  • 32 oz chicken stock or broth
  • 30 oz canned yellow corn
  • 30 oz canned white canellini beans
  • 4.5 oz canned chopped green chiles
  • 1 cup unsweetened canned coconut milk, full fat (not lite)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper

Optional: fresh chopped cilantro for topping

    Instructions

    • Add everything to your slow cooker. Cover. Cook for 6 to 8 hours on low or 4 hours on high. You'll know it's done when chicken shreds easily with a fork.
    • Shred chicken and place back in the chili.
    • Ladle chili into bowls and top with cheese, cilantro, avocado, sour cream, tortilla chips, or homemade croutons.

    Notes

    If you want to add some heat, use two 4 1/2 oz cans of diced green chiles instead of one.
    Stovetop instructions can be found above this recipe card.

    Nutrition

    Serving: 1cup, Calories: 210kcal, Carbohydrates: 21g, Protein: 18g, Fat: 6g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 547mg, Potassium: 633mg, Fiber: 3g, Sugar: 1g, Vitamin A: 134IU, Vitamin C: 9mg, Calcium: 59mg, Iron: 3mg
    Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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