Slow-Cooker White Chicken Chili

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 8 hr 25 min
  • Active: 25 min


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


  1. 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.
  2. 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.
  3.  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. 
  4. 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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


40 Reviews


Recipe advice: FoodNetwork needs to clarify the size of the slow cooker required for preparation of this dish. Six chicken breasts as well as all of the vegetables requires an 8-quart slow cooker as the ingredients cannot fit in any smaller size slow cooker. To correctly prepare the white beans for this recipe you must soak the beans for a minimum of eight hours in a pot with the water covering the beans by 2-inches. For those people who are not accustomed to using a slow cooker, the first rule of thumb is that you always place the longest cooking ingredients in the bottom of the slow cooker and then layer up from there. The recipe should instruct people to place the beans on top of the spiced chicken and then add the vegetables thoroughly covering the beans. This way the white beans will not be toothy at the end of the cooking time. Note, if you are using a 4-quart slow cooker you can reduce the cooking time to 6 1/2 to 7 hours. For those people who recommend tasting and increasing the spices as you go; the second slow cooker rule of thumb is that you do not remove the lid until the end of its cook time. Do not taste the chili throughout the cooking process because every time you remove the lid you lose approximately 15° of heat which then requires an additional 20-minutes of cooking time. This is because you have lost precious steam which is how a slow cooker works with the heat cooking the longest ingredients in the bottom and the generated steam cooking the ingredients on top. Every time you remove the lid you lose all of this precious cooking steam. I recommend halving the amount of ingredients for the smallest 4-quart cooker, except for the chicken broth, spices and the Mesa flour. I increased the amount of cumin, coriander, white pepper, paprika and kosher salt. I used a smoked Spanish paprika instead of sweet paprika and I also used ground Ancho Chili Pepper instead of hot pepper flakes. I replaced the green bell pepper's with poblano pepper and red bell peppers. I increased the amount of Mesa flour, even for a 4-quart cooker to 1/3 of a cup and because you have to remove the lid to add the corn Mesa milk mixture and therefore losing precious cooking steam, I increased the additional cooking time to 45 minutes. I made cornbread to accompany the chili. 

See All Reviews