This Slow Cooker White Chicken Chili is a wonderfully comforting soup created with everyday ingredients! With your slow cooker simmering all day, your house will smell amazing, and your stomach will feel satisfied. This easy white chicken chili is about to become your new favorite meal prep dish!
Why I Love This Recipe for Slow Cooker White Chicken Chili
So, when it’s really really cold outside, there’s no way I’m going outside for literally anything. You know what that means? It’s soup season! Soup is so comforting and warming, and it’s at its absolute best on days when there’s a crisp chill in the air.
This slow cooker white chicken chili is super simple and requires only everyday ingredients, probably ones you already have on hand! Plus, by making it in the slow cooker, you just pop the ingredients in, and then you can enjoy the wonderful smell all day long (or come home to a home filled with the delicious smell of comforting food). I can’t think of anything much better!
It’s full of hearty ingredients like beans, hominy, veggies, and juicy flavorful chicken that will satisfy both your stomach and your soul. Oh, I almost forgot the best part – you can freeze your leftovers and reheat them next time you need a soup day! That’s right, you can meal prep it!
I can’t wait for you to try this chili and let it work its magic on you!
Ingredients for White Chicken Chili
Chicken and Chicken Broth
I used 4 chicken breasts for this recipe, along with 6 cups of chicken broth. You can use vegetable stock if you’d like (or in a pinch), but the flavor is much richer with the chicken broth.
I suggest using Great Northern Beans, drained and rinsed, in this recipe! I personally think Great Northern Beans are the best choice for a chili because they have a delicate flavor that doesn’t overpower the star ingredients of the recipe, but they’re big enough that they add variety to the texture and mouthfeel.
I use one 15 oz can of hominy, drained and pureed with a little bit of chicken broth. It thickens the soup and adds a gentle layer of flavor, but it’s completely optional.
- Chopped green chilies
- Jalapeno (remove seeds for less heat)
- Chili Powder
- Sour cream
- Tortilla chips
- Green onion (optional)
Step 1: Slow Cooker
Combine all ingredients in a 6-quart slow cooker and cook on low for 8-9 hours, or high for 5-6 hours.
Step 2: Chicken
Shred the chicken. You can do this right in the slow cooker if you’d like, or you can remove it to shred and then put it back in the soup.
Step 3: Serve
Serve this chili with the toppings of your choice! Enjoy
Leftovers freeze well! Just cool the soup before freezing.
You can omit the chicken and chicken broth, and instead, add your favorite veggies and vegetable broth. I suggest celery, carrots, and potatoes!
The low and slow cooking method allows all of the flavors to meld together into a delicious chili! Also, the chicken will come out perfectly tender and infused with all of the chili’s flavorings.
Hungry for More?
And here are a few more related recipes I think you’ll love!
- Chicken Pot Pie with Crumble Topping
- Easy Taco Soup
- Instant Pot Beef and Barley Soup
- Instant Pot Chicken Noodle Soup
- Slow Cooker Chili Mac
- Slow Cooker Pot Roast
- Slow Cooker Shredded Mexican Chicken
- …and for a sweet treat, Slow Cooker Creamy Pumpkin Hot Chocolate!
Don’t forget to leave a star rating and review down below so I know how you liked this recipe!
Slow Cooker White Chicken Chili
- 4 chicken breasts
- 6 cups chicken broth
- 1 small onion chopped
- 2 cloves garlic minced
- 2 15 oz cans great northern beans, drained and rinsed
- 2 4 oz cans chopped green chilies
- 1 15 oz can hominy, drained and pureed with a little chicken broth(optional)
- 1 jalapeno minced (remove ribs and seeds for less heat)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Toppings- sour cream avocado, cheddar, tortilla chips, green onion (optional)
- In a 6 quart slow cooker combine all ingredients. Cook on low for 8-9 hours or high for 5-6 hours.
- Shred chicken. You can do this right in the slow cooker if you want or remove, shred, and then put back into soup.
- Serve with optional toppings of choice.
*Leftovers freeze well. Just cool the soup before freezing.