White Chicken Chili Recipe for Crockpot or Slow-cooker ⋆ Design Mom

I’m ready for fall. I’m looking forward to the casseroles and stews and roasts of colder weather, but first, this chili. It’s the perfect dish to bridge the gap between summer and fall because while it’s warm and thick and comforting, it also highlights the best of late summer’s corn and bell peppers. And it couldn’t be easier to make. Most of the ingredients are thrown in the crockpot in the morning — including the uncooked chicken — to simmer away all day. But what you’ll love most is the creamy indulgence of this chili; a bit before serving, you stir in heavy whipping cream and sour cream, placing this chili somewhere in the 95th percentile on your belly’s glory index.

You can give this chili a southwestern flair with limes and cilantro and tortilla chips, but it’s just as good with some fresh parsley and crispy garlic bread for dipping.

Autumn, we’re ready for you this year.

White Chicken Chili Recipe for Crockpot or Slow Cooker

Ingredients:
1 large onion (about 2 c.), chopped
1 tablespoon garlic powder
2 (15 oz.) cans great northern beans (rinsed and drained)
1 2/3 cups (14.5 oz.) chicken broth (either low-sodium store-bought or homemade)
1 (10-oz.) can Rotel Original (diced tomatoes with green chilies — use 2 cans of Rotel for the tiniest hint of heat)
2 teaspoons salt
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 teaspoons ground cumin
5 boneless, skinless chicken breasts (a little over 2 lbs.)
2 cups sour cream
1 cup heavy whipping cream
2 red bell peppers, cored and chopped
2-3 ears of corn, kernels removed OR 1 ½ cups frozen corn
optional: cooking spray

Serving Options:
Group 1 – lime wedges for squeezing, chopped cilantro, chopped green onions, sour cream, shredded cheese OR
Group 2 – chopped parsley, garlic bread

Directions:
If desired, spray crockpot with cooking spray to make cleanup easier.

Add the onion, garlic powder, beans, broth, Rotel, salt, oregano, black pepper, and cumin to the crockpot. Stir to combine. Place chicken breasts in the mixture, tucking them underneath and spooning some of the mixture on top of each breast.

Cook on low for 8 hours (see below for shorter cooking time option). After the cooking time, use a spoon to break the chicken breasts into small pieces.

Stir in the sour cream, heavy whipping cream, bell peppers, and corn. Cook on low for an additional hour until heated through or on high for 20 minutes if in a rush. (The bell peppers will be slightly less tender with the shorter option).

Enjoy with serving options above as desired.

Tips:
This dish can also be cooked in your crockpot for 4 hours on high. You will get a slightly less thick chili this way, and the chicken will not be quite as tender, though definitely still fine. With a longer and slower cooking time, the chicken fell apart at the mere sight of my wooden spoon; whereas, I had to shred the chicken with a fork after 4 hours.

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Credits: Images, styling & recipe by Liz Berget for Design Mom.