Crock Pot White Chicken Chili

"This white chicken chili recipe is adapted from a Betty Crocker slow cooker recipes cookbook. I often use frozen chicken breasts, and it can also be prepared conventionally on the stove top. Great comfort food!"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Pam F. photo by Pam F.
photo by ptmuguca photo by ptmuguca
photo by creagans03 photo by creagans03
photo by Heather A. photo by Heather A.
Ready In:
10hrs 5mins




  • Place chicken in a 4 quart slow cooker.
  • Top with beans and corn.
  • In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
  • Cover and cook on low for 8 to 10 hours.
  • Before serving, stir gently to break up chicken, then stir in the sour cream.
  • Serve topped with green onions and jack cheese, if desired.

Questions & Replies

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  1. Abbey W.
    Are you supposed to use raw or cooked chicken?
  2. Kelly J.
    Do you put the chicken in raw or cooked?
  3. kljones6316
    Do I have to drain the beans and corn?
  4. Leslie B.
    Anyone make this in the InstaPot? Thanks. I cannot have hot hot spice or anxious to make this adding some spice tho to Hubs bowl. Grilling corn on BBQ and cut off cob and add to soup. will use Ckn Breasts browned and shredded for extra flavor Crushed Corn chip and cheese on top of each bowl. Will dble recipe to freeze for additional meals. . thanks.
  5. marilyngreco
    Do I drain corn and beans for this recipe?


  1. bridget.hinegardner
    Excellent!! I read the other reviews and changed a few things: chopped up half of an onion and layered it under the chicken when I placed it in the bottom of the crock pot, added a can of yellow corn, a can of diced tomatoes, and chopped up half of a jalapeno pepper to add some kick (I'm saving the other half of the pepper to slice as a garnish). Other than that I did everything the same. I put everything in the crock pot last night and just shredded the chicken this morning. It is so SO good, we are having a hard time waiting to get into it before the football game today! I will serve the sour cream separately. Right now the soup tastes just perfect and I don't want to change anything!
  2. helowy
    I used navy beans, yellow corn, and mild green chilies, as that was what I had at home. I completely forgot to add the sour cream and only had cheddar cheese instead of Monterey Jack, but we all enjoyed it very much. Definitely going into the keeper file :)
  3. LynnM1223
    So I googled White Chicken Chili and this recipe popped up. After reading the reviews, I thought ok, sounds good, but 5 stars-really? is an amazing recipe. I don't know what makes it so good, but yum!!! I subsituted a few things too, whatever I had in my pantry. I used creamed corn, small white beans and the seasoning mix from a chicken chili kit I bought. Thank God I didn't just use the kit, it would have paled in comparison!!! The recipe doesn't need any additional salt or seasoning. The sour cream adds just the right little something! We now have the makings for this recipe in our house at all times, for cold snowy days and it is our comfort food "go to" recipe! Thanks!!!
  4. Pam F.
    Yum! I placed the chicken breast in the pot and added 1 can of white beans (drained), one can of black beans (rinsed and drained), one can of corn (drained) and a can of tomatoes with chilies. Instead of taco seasoning I used a packet of McCormick’s White Chicken Chili seasoning. Delicious!
    • Review photo by Pam F.
  5. momrom
    This was a wonderful, simple and satisfying dish! I made a few changes, according to what had in my pantry. I put 1/2 chopped onion in the bottom of the crockpot. I didn't have taco seasoning, so after I placed chicken tenders on the onion, I sprinkled them with some garlic salt and poured on a 10 oz can of green enchilada sauce. After adding the corn and one can of rinsed white beans and one can of rinsed black beans, I mixed another can of green enchilada sauce with the soup, broth and chopped green chilies. After the chicken was cooked and shredded, and the sour cream was added, I topped it with shredded cheese and chopped cilantro, since there were already onions in the dish. I served it with cornbread. Some of my kids chose to put the cornbread in the same bowl with their chili (yummy!), and some ate it separately. Either way it was really delicious. My only regret was that, with everyone going back for seconds or thirds, there were no leftovers. I will definitey be making this again soon.


  1. Kinsey P.
    This is an excellent recipe. To elevate the flavor, I add two cloves of garlic, a chopped onion, and a jalapeño pepper. I also make my own taco seasoning and cream of chicken soup, both of which are extremely easy to cook but make the flavor so much better!
  2. Jeremy H.
    Excellent recipe. Everyone always loves it. I substitute the taco seasoning with McCormick White chicken chili seasoning. I think it turns out better.
  3. Beth S.
    Renamed to Southwest Chicken Stew. Followed the recipe except I used black beans, garbanzo beans and cream of mushroom soup. I added extra chilis, a medium sweet onion, and 2 jalapenos. I also added 1/2 tablespoon of chipotle chili powder. Served with sharp cheddar cheese, sour cream, and corn chips. Delicious!! Thank you!
  4. Heather A.
    Switched out one of the cans of white beans with a can of garbanzo, since I had them in my cupboard. Yum yum!!
  5. domimcdonnell
    This was very good. Added a can of diced tomatoes while cooking as well as some diced yellow and orange bell peppers. To add some spice to the adult portions I? added some buffalo hot sauce once already plated and topped with cilantro.


I'm a stay-home mom and love to make good, easy, fast, healthy food for my "SAMS Club". I enjoy making impressive dishes for guests and events too. It's very difficult to find dishes my kids enjoy as much as the "grown-ups" but the Zaar makes it easier for me.
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