Slow Cooker Chicken Chili recipe

Make this slow cooker chicken chili recipe for lazy weekend dinners or game day parties. This white chili is made with chicken thighs and gets shredded for mouth watering texture and flavor. Add it to your soup or chili bar or serve it for a casual dinner party!

slow cooker white chicken chili

Crock Pot White Chili

Before we move on to Spring weather, I have to share this slow cooker white chicken chili recipe that I recently made. It was the perfect casual Sunday meal, while we watched movies and played pool.

I don’t often make white chili but this was SO easy to put together, I’m asking myself “why not?” Everything goes into the slow cooker and a few hours later, it’s tasty chili time! I served it in a bread bowl {purchased from Panara) and with a salad, for a complete meal.

You can serve this for a soup dinner party menu or add it to your soup bar party.

white chicken chili in bread bowl chili in bread bowl

slow cooker white chili recipe

Let me know if you give this a try. We thought it was delicious and I can’t wait to make it again!

It also goes well with tortilla chips {for dipping}, and was great served over rice the next day for lunch.

slow cooker chili recipe card

Slow Cooker Chicken Chili Recipe

Yield: 10-12 servings

Ingredients

  • 6 Tablespoons all-purpose flour
  • 2 Tablespoons cornstarch
  • 2 (1.25 oz) packets white chicken chili seasoning packet
  • 1 onion, chopped
  • 1 jar roasted red peppers (about 1 cup), chopped
  • 1 (32 oz) container chicken broth
  • 2 cans (15 oz) Cannellini beans, undrained
  • 1 (15 oz) can yellow corn
  • 1 (14.5 oz) can Petite diced tomatoes, undrained
  • 1 1/2 pounds chicken thigh cutlets
  • 1 cup heavy cream
  • 6 Tablespoons unsalted butter

Instructions

  1. Add flour, cornstarch, and seasoning packets to slow cooker, and mix to combine. Add onion and red peppers and stir to coat with powder mixture. Stir in broth.
  2. Add beans, corn, tomatoes, and top with chicken thigh cutlets.
  3. Place lid on slow cooker and cook on high for 4 hours. Turn heat to low and continue cooking another 2-3 hours.
  4. When ready, shred chicken using 2 forks to pull meat apart. Add cream and butter and stir to combine. Serve.


Notes

Serve over rice for a heartier meal.

Did you make this recipe?

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