Slow Cooker Chicken Chili


Slow Cooker Chicken Chili recipe – a delicious change to the traditional chili that will keep everyone coming back for seconds.

One of my favorite dishes to make this time of year is chili. Or any type of soup for that matter. Pair it with a warm slice of cornbread with butter and you have the ultimate comfort food.

Slow Cooker Chicken Chili recipe - a delicious change to the traditional chili that will keep everyone coming back for seconds.


My mom has been making this white chicken chili every year for the chili cook off ever since I can remember. I’ve tweaked the recipe slightly (mainly just added the chicken broth and sour cream) and turned it into a slow cooker meal. She always made this on the stove top, but I try to use my crock pot every chance I can get. It can’t get any easier than dumping all the ingredients in. This soup really is delicious. I really think I could eat this soup every night in the fall. It is a yummy twist on your regular chili and always wins rave reviews.

Slow Cooker Chicken Chili recipe - a delicious change to the traditional chili that will keep everyone coming back for seconds.

White chicken chili


  • 6 chicken breasts (I used frozen)
  • 1 (15-ounce) can chicken broth
  • 1 small onion, chopped
  • 3/4 cup salsa
  • 1 (10-ounce) can tomatoes with green chiles (I used rotel)
  • 2 (15-ounce) cans Great Northern Beans, rinsed and drained
  • 2 (15-ounce) cans Kidney Beans, rinsed and drained
  • 1 (15-ounce) can white corn, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder, more to taste
  • 3/4 teaspoon kosher salt, more to taste
  • 1/2 cup sour cream, more to taste
  • Optional toppings: shredded cheese, chopped cilantro, tortilla strips


Place the chicken in the bottom of a large slow cookers. Then add the chicken broth, onion, salsa and tomatoes. Next add the beans, corn, cumin, chili powder and salt. Cook on low for 6 to 8 hours or high for 3 to 4. Shred chicken and salt and pepper to taste. Turn off the heat and stir in the sour cream just before serving.

Ladle soup into bowls and add cheese, cilantro and tortilla strips if desired.

This also makes a great freezer meal. Place the leftover in a freezer safe bag or container and label. Then place in warm water to thaw and reheat on the stove.

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This soup reheats beautifully! I stored the leftovers in these Reynolds Heat & Eat containers for lunch the next day.  They are plant based containers, so you won’t have to worry when microwaving them. They can easily go from freezer to fridge to microwave. They also work great for sending leftovers home with family and friends. You’ll definitely want to keep a pack of these around the holidays. I don’t know about you, but we always have way too much food (especially baked goods), so it’s nice to have these on hand. They are available at Target.

Slow Cooker Chicken Chili recipe - a delicious change to the traditional chili that will keep everyone coming back for seconds.

Don’t skimp on the toppings with this chicken chili, the more the better in my opinion. ;)


Looking for more chili recipes? You’ll love these too:

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more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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7 comments on “Slow Cooker Chicken Chili”

  1. Yum! I’ve never actually had a chicken chili before! I’ll have to try this soon!


  2. I LOVE white chicken chili! I can’t wait to try this version with a few tweaks. :)

  3. This with cornbread would be the best dinner ever! I love this so much! I bet the flavor is amazing! 

  4. I made this and we love the taste but it seems like it needs more liquid. I made the mistake of using chicken breasts from Sam’s Club that are huge! I had to add more of everything twice to get it to where it looked like chicken wasn’t the main ingredient! I love to freeze soups and this one will be part of our soup repertoire!

    • Hi Darlene! I would maybe use 3 chicken breasts if you are using large ones. You can add more chicken broth for more liquid, you may just need a little more seasoning. This recipe is a little thicker since it is a chili. :)

  5. Thanks for your response! After tripling everything except the chicken and adding more chicken broth, the proportions are much better. I think it was a combination of too much chicken and that the chicken was shredded. We love it now . . . and I learned how to shred chicken in my KitchenAide mixer!

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