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We woke up to pouring rain and a tornado watch here in South Western North Carolina. Whenever it rains I’m suddenly in the mood for some sort of soup or chili. My entire family loves a good hearty soup when the weather is dreary. Since we had Chicken Noodle soup last week, I decided that this White Chicken Chili was exactly what we needed.

I got rid of my slow cooker a while ago and use the slow cooker setting on my Instant Pot.



  • 1 lb boneless skinless chicken breast
  • (2) 15.5 oz cans Canellini or Great Northern Beans
  • 15 oz can white kernel corn
  • 2 cups chicken broth (I prefer this broth base)
  • 1/2 cup diced white onion
  • 1 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt & Pepper, to taste
  • 1 tsp ground cumin
  • 3 Tbsp Butter
  • 1 cup Milk
  • 3 Tbsp flour


  1. Place chicken in your slow cooker. Combine all chili powder, cumin, garlic and onion powders, salt & pepper and sprinkle over chicken.
  2. Pour in chicken broth, onion, beans, and corn. Cover and let cook on low 6-8 hours or 4 hours on high.
  3. About an hour before chili is finished cooking, stir flour into the milk. Pour into slow cooker along with the butter. Cover and let cook the remaining time.
  4. Remove chicken and shred. Place back into chili mixture. Stir to combine.
  5. Serve with shredded cheese or a homemade bread and enjoy!