Andrea’s Answer To , “Mom, is that what I think it is in the crockpot?”

“If you’re wondering if it’s White Chicken Chili, then YES!”  My son lovessssss this recipe.  He’d probably eat this once a week if he could.

In my household we think this is the best White Chicken Chili, hands down.  I’ve made this both on the stove and in the crockpot and it tastes amazing either way!  Lately though I’ve done it in the crockpot because it’s just so much easier to walk in the door on a weeknight to your meal ready for you.   Mel’s Kitchen Café, my family and I are sending you a great big cyber hug for this White Chicken Chili, the search is over we have found the best.



FROM:  Mel’s Kitchen Cafe

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

1 tablespoon oil

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Fresh cilantro, for garnish (optional)


In a large saucepan, sauté chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately.

**Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chilies and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through.

* We love to eat ours with Tositos Scoops and I add another dollop of sour cream on top.

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  1. Thanks! Andrea, I have been looking for a White Chicken Chili recipe. And if this is son approved well that is good enough for me. Can’t wait to try it. I found you at Random Recipe Roundup. I pinned so I can make it real soon. Have a great day!

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