Creamy and flavorful, this Slow Cooker White Chicken Chili will definitely become a family favorite. Boldly seasoned with cumin, chili powder, red pepper flakes, and cinnamon (yes, cinnamon!) it will blow your mind!
In the bottom of a cold crockpot, add the onion, garlic, chicken, chicken broth and seasonings. Cover and cook 3 hours on high.
Remove chicken from pot and shred. Add chicken back into the pot. Stir in corn and beans.
In a separate bowl or liquid measuring cup, whisk together flour and evaporated milk until smooth. Pour into the crockpot, stir, place lid back on crockpot and cook for an additional 30-45 minutes, stirring occasionally. It will thicken slowly and unevenly, so stir every 10 minutes.
Taste and adjust seasonings as desired. Serve with desired toppings.
Beans: You are welcome to use any white or light colored bean in this recipe. White beans, cannellini, great northern beans, or even pinto beans can work.
Evaporated Milk: You can swap heavy cream, half and half, or even whole milk in place of the evaporated milk. The only caution with using fresh dairy is that it can break as it heats, so once the chili has thickened, you'll want to lower the heat to WARM.
Spices: If you want to make this chili with different spices, feel free! It's also great with packaged white chili seasoning.
Storing: Like most chili recipes, my slow cooker white chicken chili stores for quite a while in the fridge. You can keep it in airtight containers in your refrigerator for up to five days. Great for meal prep!
Freezing: This chili has frozen well for me when I tried it. I recommend storing it in airtight containers, and freezing it for up to three months. Thaw it out in the fridge before you reheat.