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!
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, or tortilla chips. It all works!
Made this and loved it? If you share a photo of your chili on Instagram tag me so I can check it out!
Looking for a chicken soup that doesn’t include beans? I’m a big fan of my Slow Cooker Hearty Chicken Stew.
Slow Cooker White Chicken ChiliPrint Recipe Pin Recipe
- 6 chicken breasts
- 1 medium white or yellow onion diced
- 32 oz chicken broth
- 2 15.25 oz cans corn
- 2 15.5 oz cans white canellini beans
- 2 4.5 oz cans chopped green chiles
- 1 cup full fat unsweetened canned coconut milk
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
Optional: fresh chopped cilantro for topping
- Add everything to your slow cooker. Cover. Cook for 6 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 fresh chopped cilantro.