Slow Cooker White Chicken Chili Recipe (2024)

Is there a hack for making this in the instant pot?

Made with Instant Pot. 10 minutes on high pressure (after chicken is introduced) with a 10 minute natural release worked great. Used a but more than half of the garlic, since it wasn't going to lose potency over the slow cook. Otherwise by the book.I found this very simple but tasty and comforting!

Delicious! Made more or less as directed but used Dutch oven instead of slow cooker. Used some fire roasted Hatch chilies I had saved in the freezer from the summer instead of the canned green chilies. Also skipped the jalapeños since the Hatch chilies already had some heat. Did not add the beans at same time as chicken because I was concerned that cooking canned beans that long would break them down too much, so I added the beans after shredding the chicken. Will definitely make again!

Short on time so I made this in my instant pot and it was delicious. Followed recipe exactly and used 3 cups of broth since there is no evaporation in the pressure cooker. Cooked on high for 15 min, then manually released the steam and shredded the chicken, added the corn, and warmed it back up. Delicious and easy.

Curious: Preparing to make this today and don't have onion powder. Why is it needed when there's a whole chopped onion?

This is SO good. Made as written in a crock pot. Debated about adding a corn tortilla to tighten up what appeared to be too much liquid - until I shredded and added back the chicken. Consistency was a lot more chili-like at that point. One word of warning: be judicious in "generously" salting the chicken thighs; my rendition of this recipe turned out just a hair too salty. Go easy - you can always add more salt at the end if necessary. Definitely a keeper!

Delish! Have made this and variations several times in slow cooker. Do not worry about adding the canned white beans at beginning . They hold up fine to the long cooking. Enjoy the convenience.

Made this in an instapot. Used the sauté function, following the recipe’s cooking directions. Added all ingredients except for beans, cilantro, corn, and lime. Cancelled sauté setting and cooked on high pressure for 30 minutes and then released steam. Chicken shredded easily. Added the beans, corn, cilantro, and lime and adjusted seasoning. Huge hit with family. Second time I also added some frozen spinach along with the corn to increase vegetable content and nutrition. Delicious!

Hello- I actually mashed some of the beans to thicken the chili. Worked great. Immersion blender, stick and beans.

I have to wonder about the photo with recipe though... where does the red tint to the broth come from, with no red ingredients (other than a dash of cayenne)? As is customary in these forums, I modified a bit. I threw in a quarter cup of rice. I made it in my Instant Pot - 15 min HP and 10 min NR. Muy bueno!

Great dish. Made it more or less exactly as in the recipe. Used mild green chiles and ancho chile powder instead of cayenne - some of our guests are intolerant of spicy/hot dishes. Had hot sauce on the side for those who wanted more spice. No sour cream for toppings - had some salsa (some wanted tomato), corn chips and shredded cheese instead. Everyone loved it. Wouldn't change a thing next time.

This was really, really good. I used boneless, skinless thighs but might try breast next time instead. I did the stovetop method and was afraid four cups of broth wouldn’t be enough so I doubled it; it ended up being quite brothy (oops) so I boiled it down quite a bit until it was thick and almost had a creamy consistency. Topped with Greek yogurt, crushed tortilla chips, avocado, and Monterey Jack cheese, and definitely went back for a second bowl. Looking forward to the leftovers.

I will agree, this is perfectly delicious for a winter day. Being in New Mexico, we added a couple of tablespoons of Chimayo green chile powder for cooking along with some crumbles of Cotija cheese for serving. ¡Que delicioso! Thanks Sarah!

Very tasty but next time will cut back on oregano, overwhelmed the other spices. Found that two cans of mild chilies was more than enough also.

We made this in the instant pot. We didn’t change anything in the recipe pre-transfer to the slow cooker. We withheld the beans from the IP and cooked for 25 minutes. Added beans and frozen corn afterwards, and ‘saute’d for 10 minutes. PERFECT! Tastes so good.

Cooked exactly as the recipe called for and won a 7 chili office cookoff!

Used 7 oz can green chilis and about 2 tbs canned jalapeña chilis. Too spicy for me. Next time use only green chilis.

Made this in the instant pot with great success and just a few modifications! I used skinless bone-in chicken thighs and uncooked pinto beans soaked overnight. Followed the first half of recipe exactly, sautéing in the instant pot. I added the soaked beans and bay leaf at the same time as the chicken. I also added additional broth and water to cover the beans by an inch. High pressure for 25 minutes and natural pressure release. Afterwards, added corn and baby spinach on sauté mode. Yum!

This was really delicious. Followed the recipe. I used 3 cans of beans, 3 lbs of chicken - a bit more spice. Our favorite chicken chili!

What does the "shred with two forks" mean? Would there be a problem shredding with one fork?

This is a keeper! I made it in a Dutch oven, stove top, so I used less chicken broth. I substituted roasted Hatch chiles for the jalapeño, but otherwise followed the recipe. Spicy, but not too, creamy, satisfying on a cold Winter night.

After adding the onion, garlic, chili pepper mix to the crock pot, I added a splash of the chicken stock to the Dutch oven. I deglazed the bottom, scraping up all the little bits and added them to the crock pot.

I cheated for a fast chili with great results: used pulled roast chicken instead of the thighs, and white hominy instead of frozen corn. Delicious and a snap to make!

Does everybody with a kitchen automatically get a blender ?

Made this last night and WOW I had to eat 2 bowls in the sitting. Sooo good, I was nervous it was gonna be spicy but that wasn’t the case at all! I think the saltiness really balances with the tart of the lime juice. Hearty, healthy, and light. Eat it with crushed tortilla chips! I also made this in the instant pot. I would use the “sauté” option to cook everything then add the stock and chicken. I put it in the pot for about an hour and that sped it up. SO GOOD!

holy YUM. just screaming with flavor and so filling.

Made this Sat. for a Chili Cook-Off at church. The only changes I made were: I used Ancho chili pepper instead of cayenne, ground onion instead of onion powder, breasts vs thighs & stirred in about a 1/2 cup of sour cream at the end to thicken it up. I waited until right after I got there to stir in the lime juice and cilantro. I thought it needed a little more stock, towards the end of the pot it was just chili, no broth. Didn't really matter, I won for best overall chili!!! Thanks Sarah!

Delicious! Made the slightest modifications: used half breasts, half thighs; subbed a bit of chili powder for the onion powder; and used olive oil instead of butter for the saute.

I made this exactly as written and topped with sharp cheddar cheese. Oh my gosh, so good!

Way too much garlic and onion powder. The oregano is overpowering. I have no idea how this recipe got 5 stars. I wouldn’t make this as written again.