Johnny Wolfpack’s White Chicken Chili

"To develop this chili, I started with a basic recipe from a friend and added my own twist by including some new ingredients to make it special. I have been told by family and friends this is the best white chicken chili they have ever tasted. Cooked in a slow cooker, this recipe is perfect for busy fall nights during back-to-school season and during the cold winter months. The chili has the right amount of kick, getting its spice from hatch green chiles as opposed to chili powder and cayenne. It is now a family favorite!"

Prep Time

20 minutes

Cook Time

3 hours

Paired With

Main Protein



Rotisserie Chicken 6 cups, 2 cans (14.5oz), 2 cans (14.5oz), 1 4.3oz can, 1 32oz box, 2 Tbsp., 1 1/2 cups, 2 packets, 2 slices (can be found in your deli department), 1 cup, 2 medium or 1 large, 2 cloves, 4 Tbsp., 2 Tbsp., 1/3 cup
White Navy Beans
Cannellini Beans (white kidney beans)
Mild Hatch Green Chiles
Chicken Stock
Better Than Bouillon Chicken Base
Heavy Cream
McCormick White Chicken Chili Seasoning
White American Cheese
Sour Cream
Onions (chopped)
Garlic Cloves (minced)


  1. Put all ingredients in a slow cooker except for the onions, garlic, butter, sugar and flour.
  2. Caramelize the onions over medium heat until they become translucent. Add the garlic, butter and sugar and cook for another 5 minutes.
  3. Add the flour to the mixture to make a roux and stir constantly for 3 minutes so the flour does not burn.
  4. Add the mixture to the slow cooker. Cook on low heat for 3 hours. The chili will thicken as it cooks. If it gets too thick, add a little more chicken broth and simmer for another 15 minutes.