This slow cooker white chicken chili recipe is a hearty favorite. It’s filled with chicken, beans, chilies, and peppers. It’s an easy comfort food your family will love.
As the weather starts cooling a bit, I start pulling out all of my soups and chili recipes. After all, there is nothing better to warm up to after a long day than a nice big serving of your favorite soup or stew.
We love a nice warm bowl of chili at our house, and this slow cooker white chicken chili is wonderful. It’s a delicious bowl of comfort food that’s easy to throw into the Crock-Pot® in the morning and serve later in the afternoon when we all finish our day.
It’s the perfect meal when you’re super busy and I like to serve it with biscuits, cornbread, or sometimes even a bag of corn chips. The green bell peppers and chilies add a whole other level of flavor, too. And the creamed corn makes it even heartier. Even better, I use a Rotisserie chicken to make the recipe that much easier and super quick to throw together. Here’s how I like to make mine.
Slow Cooker White Chicken Chili
Ingredients
1 medium green bell pepper, chopped
1 medium onion, chopped
1 Rotisserie chicken, deboned and chopped
3 cans great northern beans, rinsed and drained
1 pack McKenzie’s frozen white creamed corn (thawed enough to mix)
1 pack McKenzie’s frozen golden creamed corn (thawed enough to mix)
1 can (4 ounces) chopped green chilies
1 jar (15 ounces) Alfredo sauce
2 cups chicken broth
1 cup sour cream
2 cups Monterey Jack cheese
salt and pepper, to taste
Directions
Sauté the onions and green bell pepper in a little olive oil until tender. Then combine all the ingredients in a slow cooker and salt and pepper, to taste. Cook for 3-4 hours until it’s heated through and serve. Enjoy!
This slow cooker white chicken chili is a hearty favorite. Click To Tweet
Other Recipes You May Enjoy
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 Rotisserie chicken, deboned and chopped
- 3 cans great northern beans, rinsed and drained
- 1 pack McKenzie's frozen white creamed corn (thawed enough to mix)
- 1 pack McKenzie's frozen golden creamed corn (thawed enough to mix)
- 1 can (4 ounces) chopped green chilies
- 1 jar (15 ounces) Alfredo sauce
- 2 cups chicken broth
- 1 cup sour cream
- 2 cups Monterey Jack cheese
- salt and pepper, to taste
- Sauté the onions and green bell pepper in a little olive oil until tender.
- Combine all the ingredients in a slow cooker and salt and pepper, to taste.
- Cook for 3-4 hours until it's heated through and serve.