by Jocelyn Delk Adams


Slow Cooker White Chicken Chili

Autumn is here, and that means tailgating parties!

While I’m not that into football, I am definitely into the parties, especially the food. The best tailgate recipe I can think of is a good wholesome White Chicken Chili.

Chili is such a fantastic fall recipe that blends amazing flavors into a hearty stew of meat and beans. A slow cooker chili can be transported to any tailgating party or even made on a busy weeknight –  an excellent menu item to have in your arsenal for the next few months.

Omaha Steaks White Chicken Chili

While most of us are very familiar with the traditional red-colored chili made with ground beef, chili powder and sometimes kidney beans, white chicken chili is a nice change of pace that doesn’t skimp on any of the flavor you love in the original. I started this recipe with Omaha Steaks Boneless Chicken Breasts. Starting with premium frozen chicken is great – you don’t have to thaw the chicken at all. Isn’t that convenient? You simply add the chicken breasts, along with chicken stock and several spices and flavors to the slow cooker and let it cook away. The last part of this recipe is adding in the beans and onion about 40 minutes before the chili is complete. This is really a simple recipe that is absolutely delicious. I can guarantee this tailgating recipe will make you quite popular all autumn and football season long.

For side dishes and other tailgate favorites, be sure to check out Omaha Steaks entire Tailgating Menu.

Slow Cooker White Chicken Chili
Prep time: 
Cook time: 
Total time: 


  • 4 Omaha Steaks Boneless Chicken Breasts, frozen
  • 1 (32 oz.) container chicken stock
  • 1⅓ cup fresh salsa verde
  • ¼ cup fresh lime juice
  • 2 chicken bouillon cubes
  • 3 tsp. ground cumin
  • 2 tsp. garlic powder
  • 1 tsp. seasoned salt
  • 1 tsp. crushed red pepper
  • 2 cans cannelini beans, drained
  • 1 medium onion, diced
  • Optional: 2 tablespoons flour or cornstarch, for thickening
  • Cilantro for garnishing

  1. Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cook and cook on low for 6-8 hours (or on high with 3-4 hours).
  2. About 40 minutes before chili is complete, shred chicken with two forks in liquid.
  3. Pour in beans and onions, and continue to cook for the remaining 40 minutes.
  4. If using, carefully whisk in flour and allow sauce to thicken.
  5. Garnish with cilantro and serve. This is perfect with homemade cornbread.


Slow Cooker Chicken Chili with Cornbread


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About the Author

Jocelyn Delk Adams is the founder of Grandbaby Cakes, a food blog inspired by her grandmother devoted to classic desserts and savory recipes, modern trends and showcasing the pastry field in an accessible way. She is a brand ambassador and writer for top brands such as Pillsbury, Better Homes and Gardens, Parade Magazine, Safest Choice Eggs, KitchenAid, Dixie Crystals Sugar, Jif Peanut Butter, and many more. In the short span of 2 years, Grandbaby Cakes has been featured in Better Homes and Gardens, Ebony Magazine, The New York Times Online, Refinery 29, Cupcakes and Cashmere, The Kitchn, Fox News, WCIU, Chicago Social Magazine, the Chicago Sun-Times and Splash Magazine, among others. She is currently writing her first cookbook which will be published in Fall of 2015, and is the founder of A Charitable Confection, an annual anti-violence dessert fundraiser featuring the top bakeries in Chicago. Jocelyn hopes Grandbaby Cakes will inspire a new generation of dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert.

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