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Creamy Slow-Cooker White Chicken Chili

Total Time

Prep: 15 min. Cook: 3 hours


12 servings (3 quarts)

My friend Caroline Gray and I came up with this creamy slow-cooker white chicken chili. It's unusual because it calls for Alfredo sauce. —Cindi Mitchell, St. Marys, Kansas
Creamy Slow-Cooker White Chicken Chili Recipe photo by Taste of Home


  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 3 cups cubed cooked chicken breast
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups chicken broth
  • 1-1/2 cups frozen gold and white corn (about 8 ounces), thawed
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup sour cream
  • 1 small sweet yellow pepper, chopped
  • 1 small onion, chopped
  • 1 to 2 cans (4 ounces each) chopped green chiles
  • 3 garlic cloves, minced
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons white pepper
  • 1 to 1-1/2 teaspoons cayenne pepper
  • Optional: Salsa verde and chopped fresh cilantro


  1. In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.

Slow-Cooker White Chicken Chili Tips

How do you store slow-cooker white chicken chili?

Cool chili completely, then cover and refrigerate for up to four days. You also may freeze this chili for future meals. Simply thaw in the refrigerator overnight, then reheat in a saucepan, stirring occasionally. (Find out how long your other favorite leftovers last.)

How do you thicken slow-cooker white chicken chili?

This chili is plenty thick, so you likely won’t need to adjust it. But one of our favorite culinary tricks for thickening soups is to mash one of the cans of beans before stirring it in. This is a flavorful and low-fat way to give more body to soup. Some home cooks also have enjoyed this chili thickened with a bit of mashed potato flakes.

What are some variations of slow-cooker white chicken chili?

There are so many awesome chili recipes to explore. To mix up this one, try using different types of beans instead of exclusively white beans. To healthfully stretch the soup, use one each red, green and yellow bell peppers. Or use a can of drained hominy instead of corn! To help bring the heat, add more green chiles and use only pepper jack cheese instead of Monterey Jack. Conversely, you can tame the spice level by stirring a bit of sour cream into each serving.

Christine Rukavena, Taste of Home Book Editor

Nutrition Facts

1 cup: 336 calories, 15g fat (9g saturated fat), 69mg cholesterol, 772mg sodium, 27g carbohydrate (2g sugars, 7g fiber), 24g protein.

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