Best 8 Slow Cooker White Chicken Chili From Rotel Recipes

Indulge in a hearty and flavorful culinary journey with our delectable Slow Cooker White Chicken Chili. This comforting dish is a symphony of savory flavors, where tender chicken, fire-roasted tomatoes, zesty green chilies, and a blend of aromatic spices come together to create a tantalizing symphony of taste.

Prepared with convenience in mind, this chili is crafted using simple, wholesome ingredients and effortlessly cooked in a slow cooker, allowing you to savor the rich flavors without the hassle. Whether you prefer a classic rendition or crave a touch of uniqueness, we offer a diverse range of recipes to cater to every palate.

Our Classic Slow Cooker White Chicken Chili forms the cornerstone of this culinary adventure, showcasing the harmonious blend of chicken, beans, and diced tomatoes. For those seeking a spicier kick, the Spicy Slow Cooker White Chicken Chili infuses a fiery heat, while the Slow Cooker White Chicken Chili with Corn and Black Beans adds a delightful pop of color and texture.

Vegetarians can rejoice in the Slow Cooker Vegetarian White Chili, a delightful symphony of beans, corn, and zesty spices that delivers a satisfying and flavorful experience. And for a unique twist, the Slow Cooker White Chicken Chili with Sweet Potato and Black Beans introduces a delightful combination of earthy sweet potatoes and hearty black beans.

Embark on this culinary adventure, explore the diverse recipes, and discover the perfect Slow Cooker White Chicken Chili that tantalizes your taste buds and warms your soul.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SLOW COOKER CREAMY CHICKEN CHILI

Easy Slow Cooker Creamy Chicken Chili image

Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble - just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting. It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.

Provided by bradysmom

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 6h10m

Yield 6

Number Of Ingredients 10

Ingredients

3 skinless, boneless chicken breasts
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can corn, undrained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (1 ounce) package ranch dressing mix
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (8 ounce) package cream cheese

Steps:

Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

Nutrition Facts : Calories 419 calories, Carbohydrate 47.1 g, Cholesterol 70.3 mg, Fat 15.6 g, Fiber 11 g, Protein 25.9 g, SaturatedFat 8.8 g, Sodium 1322.5 mg, Sugar 2.5 g

SLOW-COOKER WHITE CHICKEN CHILI

Slow-Cooker White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 8h25m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Steps:

Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

SLOW COOKER WHITE CHICKEN CHILI

Slow Cooker White Chicken Chili image

Not your standard chili with this recipe! Chicken in a creamy white sauce with white beans and corn.

Provided by Sarah Olson

Categories Soup

Time 4h15m

Number Of Ingredients 14

Ingredients

1.5 lbs. chicken breasts ((chicken thighs work great in this recipe too))
30 oz. Cannellini Beans ((two 15-oz. cans) drained)
8.75 oz. can whole kernel corn ((drained well) or two cups of frozen corn)
30 oz. chicken broth OR chicken stock ((two 15-oz. cans) or 4 cups water and 2 chicken boullion cubes )
4 oz. can fire roasted green chiles (or 1 diced poblano pepper)
1 cup sweet yellow onion (diced)
1 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. garlic powder
1 cup sour cream ((ADD AT THE END OF THE COOKING TIME))
1/8 cup minced cilantro ((ADD AT THE END OF THE COOKING TIME))

Steps:

Add the chicken, beans, corn, chicken broth, green chiles, onion, chili powder, cumin, oregano, garlic powder, salt and pepper to the slow cooker. WAIT TO ADD THE SOUR CREAM AND CILANTRO. Stir.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
When the cooking time is done, shred the chicken with two forks.
Add the sour cream and cilantro. Stir.
Serve and enjoy!

Nutrition Facts : Calories 278 kcal, Carbohydrate 27 g, Protein 27 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 1047 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

RO*TEL® SLOW COOKER WHITE CHICKEN CHILI

Ro*Tel® Slow Cooker White Chicken Chili image

A slow cooker recipe for white chicken chili assembled quickly with chicken thighs, canned beans and zesty tomatoes

Provided by ReadySetEat

Categories Main Dish, Soup/Stew/Chili

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

PAM® Original No-Stick Cooking Spray
2 cans (15 oz each) Great Northern beans
1 pound boneless skinless chicken thighs
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup reduced-sodium chicken broth
3/4 cup chopped yellow onion
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Sour cream and lime wedges, optional

Steps:

Spray inside of 4-quart slow cooker with cooking spray. Place 1 can undrained beans in slow cooker; mash with potato masher or spoon until smooth. Drain second can of beans. Place beans, chicken, undrained tomatoes, broth, onion, cumin and oregano in slow cooker; stir to combine.
Cover; cook on LOW 8 hours or on HIGH 4 hours.
Remove chicken and pull into shreds with 2 forks. Return chicken to slow cooker; stir to combine. Serve chili with sour cream and lime wedges, if desired.

Nutrition Facts : @id https, Calories 261 calories

EASY SLOW COOKER WHITE CHICKEN CHILI

Easy Slow Cooker White Chicken Chili image

Very quick and easy, a never-fail recipe. My family and friends just love it. Serve with corn chips, diced onions, and shredded Cheddar cheese.

Provided by Kevin and Tammy P

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Yield 24

Number Of Ingredients 12

Ingredients

3 (15.5 ounce) cans great Northern beans, undrained
2 (15.5 ounce) cans pinto beans, undrained
2 (15.25 ounce) cans corn, undrained
3 onions, diced
2 (14 ounce) cans chicken broth
1 rotisserie chicken, boned and cubed
2 (4 ounce) cans diced green chile peppers, undrained
1 tablespoon hot pepper sauce
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
salt and ground black pepper to taste

Steps:

Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
Cook on Low until flavors combine, about 8 hours.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 27.4 g, Cholesterol 22.5 mg, Fat 4.5 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 1.2 g, Sodium 512.3 mg, Sugar 2.9 g

SLOW COOKER WHITE CHICKEN CHILI

Slow Cooker White Chicken Chili image

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Steps:

In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams

SLOW COOKED WHITE CHICKEN CHILI

Slow Cooked White Chicken Chili image

An easy white chicken chili for football season. Using precut chicken breast strips means prep work is a cinch. We loved the rich and creamy broth along with the flavor from the Rotel, green chilies, and northern beans. A filling and satisfying meal. We liked that this wasn't super spicy chili so everyone could enjoy it. If you like a bit of spice, definitely top with sliced jalapenos.

Provided by Tiffany Ash @DejaBast

Categories Chicken

Number Of Ingredients 9

Ingredients

1 package(s) Tyson Grilled Chicken Breast Slices (frozen)
1 can(s) chopped green chiles (4.5 oz)
5 can(s) great northern beans (15.5 oz each)
2 can(s) Rotel diced tomatoes with lime juice and cilantro (10 oz each)
2 package(s) white chicken chili mix (any brand)
32 ounce(s) chicken broth (low sodium)
2 tablespoon(s) chopped garlic from jar (or 2-3 cloves in garlic press)
3 tablespoon(s) lime juice (or squeeze 1/2 a fresh lime)
3 teaspoon(s) dried cilantro (or rough cut fresh cilantro 3 Tbsp)

Steps:

Open all canned goods. Drain and rinse great northern beans in a colander. Turn your Crock Pot on to high and add the following ingredients.
Empty carton of chicken broth (32 oz) into Crock Pot. Add 2 packets of white chili seasoning mix to the broth and stir until seasonings have dissolved. Add 2 cans of Rotel, 1 can of chopped green chiles, garlic, lime juice, and cilantro. Stir mixture.
Add a package of frozen Tyson chicken breast strips and stir into the mixture.
Finally, add great northern beans and stir mixture until evenly distributed. Put the lid on and let the magic happen for the next 24 hours.
I always like to get my chili to a nice rolling boil in the Crock Pot. Then turn it down to medium to cook during the day if I'm going to serve it the same night. If you have the time, I recommend turning your Crock Pot to low. The earlier you start your Crock Pot of chili, the better your chances are to have it the same night. You don't have to wait for 24 hours, but you know how chili is, the longer it cooks, the better.
My fiance loves to have his chili with steamed white rice, cheese, and sour cream. So as an option, steam some white rice on the side. I always use chicken broth to steam my rice when making this chili recipe. It really adds to the dish. Also, as I am garnishing my dish, as you see in the picture, I squeeze a little bit of fresh lime juice over the sour cream. Then, I top with some fresh cilantro leaves. It always gives it that fresh gourmet flavor. Enjoy!

SLOW-COOKER WHITE CHICKEN CHILI

Slow-Cooker White Chicken Chili image

For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker-ready any time you please.

Provided by Katherine Sacks

Categories Freezer Food Chili Chicken Stew Chile Pepper Bean Dinner Winter Soup/Stew

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds boneless, skinless chicken thighs
1 1/2 large onions, finely chopped
1 medium jalapeño, seeded, finely chopped
4 garlic cloves, finely chopped
2 (4-ounce) cans diced green chiles, preferably "fire-roasted"
2 teaspoons ground cumin
1 teaspoon ground coriander
3 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground pepper, preferably white, plus more
6 cups homemade chicken stock or low-sodium chicken broth
1 1/2 cups frozen corn, preferably "fire-roasted"
3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
Sour cream, cilantro, lime wedges, and cornbread (for serving)
Special Equipment
A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)

Steps:

If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
Do Ahead
Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.

Tips:

Ensure Proper Chicken Cooking: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Adjust Spice Level: If you prefer a milder chili, reduce the amount of diced green chilies or substitute them with mild chilies. Conversely, for a spicier version, add more diced green chilies or include a pinch of cayenne pepper.
Customize Vegetables: Feel free to adjust the vegetable combination to your liking. For a more robust chili, add chopped bell peppers, corn, or black beans. Roasted poblano peppers can also add a smoky flavor.
Garnish with Freshness: Before serving, top each bowl of chili with fresh cilantro, diced avocado, and a dollop of sour cream for an extra layer of flavor and texture.
Leftover Storage: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or freeze it for up to 3 months. When ready to serve, thaw the chili overnight in the refrigerator or reheat it gently over low heat until warmed through.

Conclusion:

This slow-cooker white chicken chili is a versatile and comforting dish perfect for chilly days. Its creamy texture, mild heat, and customizable ingredients make it a crowd-pleaser. The slow-cooking process infuses the flavors, resulting in a rich and satisfying chili. Whether you enjoy it as a standalone meal, serve it over rice, or pair it with cornbread, this recipe promises a delicious and heartwarming experience. Experiment with different toppings, such as shredded cheese, crumbled tortilla chips, or a dollop of guacamole, to create your unique chili variation.