Slow-Cooker White Chicken Chili
Slow-Cooker White Chicken Chili is a flavorful Continental Global Delicacies dish prepared with quality ingredients. If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIf making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker.
Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine.
Place corn in quart-size bag, then place inside larger bag.
Seal and freeze up to 3 months.
Transfer chicken mixture to slow cooker; return corn to freezer.
Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes.
Taste and season with salt and pepper, if needed.
Shred chicken in slow cooker with 2 forks.
Divide chili among bowls; top with sour cream and cilantro.
Serve with lime wedges and cornbread alongside.
Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.