Crock Pot White Chicken Chili


  • 1.25 pounds boneless skinless chicken
  • 2 × 15 oz cans great northern beans (or navy beans)
  • 15 oz can of hominy (or white corn)
  • 1.25 oz envelope of taco seasoning
  • 4.5 oz can of chopped green chilies
  • 10.75 oz can of condensed cream of chicken soup
  • 14 oz can of chicken broth
  • 0.5 cup of sour cream
  • chopped green onion (optional)
  • monterey jack cheese (optional)


Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 6 to 8 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.



gRegor Morrill gRegor Morrill
The original recipe says to cook 8 to 10 hours, but I've always found it ready earlier, so I listed a shorter cooking time. I will often drain the hominy, too, so it’s less soupy. Sometimes I will serve it over rice.