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Crock Pot Creamy White Chicken Chili


This creamy white chicken chili recipe is a keeper! Simple to put together and delicious - enjoy!

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  • 1 1/2 pounds chicken thighs, boneless, skinless
  • 2 quarts chicken stock
  • 2 (14.5-ounces) cans black beans, drained and rinsed
  • 1 jalapeno, seeded and minced
  • 1 (14.5-ounce) can crushed tomatoes {the fire roasted kind if you can find it}
  • 1 (4-ounce) can diced green chilies
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 tablespoon oregano
  • 1 cup frozen corn
  • 4 corn tortillas, torn into small pieces
  • Heaping 1/2 cup sour cream
  • 1 teaspoon salt, to taste
  • Black pepper, to taste
  • Sliced avocado, for serving
  • Shredded cheddar or Monterey Jack, for serving
  • Fresh minced cilantro, for serving


Servings 6
Preparation time 15mins
Cooking time 435mins
Adapted from


Step 1

In a 6 to 8 quart slow cooker combine all ingredients except for the frozen corn, tortillas and sour cream. Turn to LOW and cook for 7 hours.

When there's 30 minutes left, remove chicken with a slotted spoon and transfer to a cutting bowl. Shred or chop into tiny pieces then return to the slow cooker. Add the corn and mix in the sour cream. Tear the tortillas into small pieces and add them into the soup. Season with salt and pepper to taste.

When ready to serve, let everyone garnish their own bowl with lots of avocado, cheddar cheese and cilantro. Enjoy!

Cook's note: Make lactose free by adding in lactose free sour cream and try with raw milk cheese.

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