One recipe for Crock-Pot white chicken chili that has received a five-star rating on Food.com starts by placing 1 1/4 pounds of boneless, skinless chicken breasts or tenders into a 4-quart slow cooker. Next, add two 15-ounce cans of beans, either great northern, navy or both types.
Also add one 15-ounce can of white corn or hominy to the Crock-Pot with the beans and chicken. In a separate medium-sized bowl, whisk together one packet of taco seasoning, one 10.75-ounce can of condensed cream of chicken soup, one 4.5-ounce can of chopped green chilies and 14 ounces of chicken broth. Pour the soup mixture into the slow cooker with the other ingredients, then stir them together.
Cover the Crock-Pot, and cook on low heat for eight to 10 hours. Before serving, stir to break up the chicken and add 1/2 cup of sour cream. Toppings such as cheese, tortilla chips or chopped green onions go great with the dish, if desired.
Many people who reviewed the recipe commented that they added chopped onions and garlic to the bottom of the Crock-Pot before adding the chicken, releasing their flavor and aroma. Other people suggested including diced jalapeños or canned tomatoes with chilies.