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With chicken thighs, Hatch peppers, salsa verde, beans, and more, this Crockpot White Chicken Chili offers just the right amount of heat and lots of flavor. Plus the slow cooker does all the work! Just add your favorite toppings and enjoy.
Easy Crockpot White Chicken Chili
There’s nothing quite like a hearty bowl of chili to warm you up during the cold winter months! This white chicken chili is one of our favorites. It appeals to those who don’t like classic chili as it’s made with chicken and only one type of beans, with a creamy texture.
Ingredients like Hatch peppers and salsa verde give it some heat while sour cream and buttermilk balance it out with some creaminess and just the right amount of tang.
Looking for more chili recipes? Check out my classic easy chili, Cincinnati chili, and three bean chili recipes too!
Why You’ll Love This White Chicken Chili in the Crockpot
Why do we love making white chicken chili in the slow cooker? Here are a few reasons!
- Incredible flavor. Slow cooking the ingredients gives all the flavors time to meld together and wow, what a difference it makes! From the tender chicken to the spicy peppers to the tangy sour cream, every bite is bursting with flavor.
- Easy to customize. One thing I love about this recipe is that you can make it as spicy or not-spicy as you’d like, by adjusting the amount of peppers, swapping hot salsa for mild, etc.
- Hearty and filling. A bowl of this chili is perfect for the cold winter months! It will definitely warm you up and keep you full!
What You’ll Need
Here are a few notes on the ingredients needed for this recipe. Scroll down to the recipe card below for measurements.
- Chicken – I recommend boneless skinless chicken thighs for the best flavor. Boneless chicken breasts will also work, though the cooking time may change slightly.
- Chicken broth – I always recommend using low-sodium broth.
- Great Northern beans – Drain and rinse before using.
- Sweet corn – Fresh, frozen, or canned corn will work in this recipe.
- Onion & bell pepper – Add extra flavor.
- Hatch chili peppers – Roasted, peeled, and diced. Add more or less for the desired spiciness.
- Salsa verde – Mild or hot, depending on your preference.
- Minced garlic
- Cayenne pepper – Optional, if you’d like more heat in your chicken white chili.
- Spices – Other spices used in this white chicken chili recipe include black pepper, smoked paprika, coriander powder, salt, cumin seed powder, and dried oregano.
- Sour cream & sour – Add a creaminess and a bit of tang to the chili.
How to Make White Chicken Chili in the Slow Cooker
Here’s an overview of how to make crockpot white chicken chili. Scroll down to the recipe card for detailed instructions.
- Combine the ingredients. Combine all ingredients except for the sour cream and buttermilk and 1/2 cup of the broth in the slow cooker.
- Cook. Cook on low for 6-8 hours (recommended) or 3-4 hours on high.
- Shred the chicken. Remove the chicken from the slow cooker and shred it into smaller pieces. Return back to the slow cooker.
- Add the dairy. Combine the sour cream and buttermilk in a bowl, then stir into the slow cooker. Taste test the chili and adjust the spices as desired. Simmer for an additional 15 to 20 minutes to heat through.
- Enjoy. Serve with desired toppings and enjoy!
A Note on Cooking Times
The cooking time for this white chicken chili recipe will vary based on your slow cooker and settings. I recommend cooking it on low for 6 to 8 hours, for the most tender and flavorful chicken. However, if you’re short on time, you can cook it for 3 to 4 hours on high.
The chicken should be fully cooked and shred easily. If it doesn’t shred easily, you’ll want to cook it for a bit longer. The beans should also be tender.
Tips for Success
- How do I prefer the hatch peppers if I buy them fresh? Hatch pepper season is very short, so most people buy them whole or diced in the can and this can be done year-round. If you’re lucky enough to have access to fresh hatch peppers, you can place them on a grill or under a broiler until the skin blisters and chars. Then, put them in a plastic bag or a covered bowl for a few minutes to sweat. This makes it easier to peel them. Once they’ve cooled down and had time to sweat, peel off the charred skin and dice the peppers.
- Adjust the consistency. If you prefer a thinner chicken white chili, you can use the remaining 1/2 cup of broth to thin it out after you add the chicken back to the crockpot.
- Always taste test. After you add the sour cream and buttermilk, give the chili a taste test. Does it need more salt or pepper? More cayenne?
- Control the heat level. This slow cooker white chicken chili does have a bit of a kick to it but you can easily control the heat level by adding more/less hatch peppers, using mild or hot salsa verde, and omitting the cayenne (or adding more).
Serving Suggestions
White chicken chili is a hearty meal on its own, which I love. And just like regular chili, the best part is the toppings! Here are a few of my favorite toppings for this dish:
- Extra diced Hatch peppers
- Sour cream
- Fresh cilantro or chives
- Shredded cheese
- Avocado slices
- Diced jalapenos
- Tortilla strips or tortilla chips
I also like to serve it with a slice of cornbread or jalapeno cornbread, just to soak up all the amazing broth.
How to Store & Reheat Leftovers
- Fridge. White chicken chili stores well for up to 4 or 5 days in the fridge. Just keep it in an airtight container.
- Reheat. Reheat in the microwave or on the stovetop, keeping in mind that you should reheat slowly without boiling to avoid curdling the sour cream and buttermilk.
More Crockpot Recipes
- Crockpot Cajun Chicken Alfredo
- Broccoli Cheddar Soup (Panera Copycat)
- Crockpot Tomato Soup
- Crockpot Frito Pie
White Chicken Chili
With chicken thighs, Hatch peppers, salsa verde, beans, and more, this Crockpot White Chicken Chili offers just the right amount of heat and lots of flavor. Plus the slow cooker does all the work! Just add your favorite toppings and enjoy.
Servings: 8 people
Ingredients
- 4-5 boneless skinless chicken thighs
- 2.5 cups chicken broth divided into 2 cups and ½ cup
- 2 cans Great Northern beans drained and rinsed
- 3 cups sweet corn fresh, frozen, or canned
- 1 white or yellow onion finely chopped
- 1 yellow bell pepper diced
- 8 ounces Hatch chili peppers roasted, peeled, and diced (adjust for desired spiciness)
- 1/2 cup salsa verde choose mild to hot, depending on your taste
- 3 cloves minced garlic
- 1/8 teaspoon cayenne pepper optional for more bite/heat
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coriander powder
- 1 teaspoon salt
- 2 teaspoon cumin seed powder
- 2 teaspoons dried oregano
- 1/2 cup sour cream
- 1/2 cup buttermilk
Instructions
- Combine the Ingredients: In your slow cooker, combine the chicken thighs, two cups chicken broth, Great Northern beans, sweet corn, chopped onion, diced yellow bell pepper, roasted and diced Hatch chili peppers, salsa verde, minced garlic, cayenne pepper powder (optional), black pepper, smoked paprika, coriander, salt, cumin seed powder, and dried oregano. Stir everything together to combine.
- Slow Cook the Mixture: Set your slow cooker to low and cook for 6-8 hours or on high for 3-4 hours. The exact cooking time will often vary depending on your brand of slow cooker and settings. When fully cooked, you want the chicken and beans tender and the flavors well-mingled.
- Shred the Chicken: Once the cooking time is up, carefully remove the chicken thighs from the slow cooker using tongs and place them on a plate or cutting board. Pieces of the chili, such as corn and beans will stick to the chicken, and that’s okay. Shred the chicken using two forks, pulling the meat apart into smaller pieces, but allowing some larger chunks to remain. If you’re having difficulty using the forks, you can do this by hand if you follow good food handling practices.
- Add Shredded Chicken Back into the Slow Cooker: Return the shredded chicken to the slow cooker and gently stir it back into the chili mixture, making sure it remains chunky.
- Stir in Dairy and Adjust Seasoning: In a separate bowl, combine the sour cream and buttermilk until smooth. You can do this with a fork or whisk. Stir this creamy mixture into the slow cooker, ensuring it’s well incorporated.
- Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.
- Add More Broth If Desired: If you want a less thick consistency, you can use the remaining ½ cup of broth to add more liquid.
- Simmer and Serve: Allow the chili to simmer for an additional 15-20 minutes to heat through and meld the flavors.
- Serve hot, garnished with extra diced Hatch peppers, a dollop of sour cream, and a sprinkle of fresh cilantro and chives or shredded cheese if desired. You can also top with avocado, jalapenos, and tortilla strips or chips.
Last Step:
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Notes
Cook time:
- Low Setting in a Slow Cooker (recommended): 6-8 hours
- High Setting in a Slow Cooker: 3-4 hours
Nutrition
Calories: 130kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 690mg | Potassium: 368mg | Fiber: 3g | Sugar: 7g | Vitamin A: 739IU | Vitamin C: 73mg | Calcium: 57mg | Iron: 1mg
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