Slow Cooker White Chicken Chili Recipe
Introduction
Slow Cooker White Chicken Chili is a comforting and flavorful dish perfect for chilly days or easy weeknight dinners. This hearty chili combines tender chicken, beans, corn, and green chilies simmered to perfection in a slow cooker. It’s simple to make and customizable to suit your taste.
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 (4-ounce) cans diced green chili peppers, preferably fire-roasted, drained
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini or navy beans, drained and rinsed
- 1 cup frozen corn kernels
- For serving: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce
Instructions
- Step 1: In a 6-quart or larger slow cooker, combine the chicken, diced onion, diced celery, drained green chili peppers, minced garlic, ground cumin, 1 1/2 teaspoons kosher salt, ground coriander, dried oregano, and bay leaf. Stir to coat everything with the spices, then nestle the chicken into the vegetables.
- Step 2: Pour the chicken broth over the ingredients, making sure it covers the chicken and vegetables by about an inch.
- Step 3: Cover and cook on HIGH for 4 hours or on LOW for 6 hours. You may cook on LOW for up to 8 hours if needed, though the chicken will shred more easily and fall apart with longer cooking.
- Step 4: About 30 minutes before cooking ends, remove the lid and stir in the drained beans and frozen corn. Taste and add up to 1/2 teaspoon more salt or adjust seasonings as desired. Replace the lid and continue cooking.
- Step 5: Transfer the chicken onto a plate and shred it into large, bite-sized pieces using two forks. Return the shredded chicken to the slow cooker, stir to combine, and remove the bay leaf.
- Step 6: Serve the chili with shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, and hot sauce on the side for added flavor.
Tips & Variations
- Use boneless skinless chicken thighs for a moister, more flavorful chili.
- If you prefer a thicker chili, mash some of the beans before adding them back to the slow cooker.
- Swap white beans for pinto beans if you like a different texture.
- For extra heat, add a diced jalapeño or more chili peppers.
- Garnish with avocado slices or a sprinkle of chopped green onions for freshness.
Storage
Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken for even cooking and accurate timing, but you can use frozen chicken if you increase the cooking time and ensure it reaches a safe internal temperature.
Can I make this chili on the stovetop instead of a slow cooker?
Yes, combine all ingredients except the beans and corn in a large pot, simmer gently for about 45 minutes to 1 hour, then add beans and corn and cook for an additional 15 minutes before shredding the chicken.
Print
Slow Cooker White Chicken Chili Recipe
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker White Chicken Chili is a comforting and flavorful dish featuring tender chicken simmered with aromatic spices, green chilies, beans, and corn. Perfect for an easy weeknight meal, it combines the zest of cumin and coriander with creamy cannellini beans, topped off with optional garnishes like Monterey jack cheese, lime, cilantro, and sour cream for a satisfying and hearty chili experience.
Ingredients
Main Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 (4-ounce) cans diced green chili peppers, preferably fire-roasted, drained
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini or navy beans, drained and rinsed
- 1 cup frozen corn kernels
For Serving
- Shredded Monterey jack cheese
- Lime wedges
- Chopped cilantro
- Sour cream
- Hot sauce (optional)
Instructions
- Combine Ingredients: In a 6-quart or larger slow cooker, add chicken breasts or thighs, diced onion, diced celery, drained green chili peppers, minced garlic, ground cumin, 1 1/2 teaspoons kosher salt, ground coriander, dried oregano, and a bay leaf. Stir gently to evenly coat the ingredients with spices and ensure the chicken is nestled among the vegetables.
- Add Broth and Cook: Pour 4 cups of low-sodium chicken broth over the mixture, covering the ingredients by about an inch. Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 6 hours. You may cook up to 8 hours on low if needed, but note the chicken will shred more easily and lose its chunkiness the longer it cooks.
- Add Beans and Corn: About 30 minutes before the cooking time ends, remove the lid of the slow cooker and stir in the drained cannellini or navy beans and frozen corn kernels. Taste the chili and add additional salt—about 1/2 teaspoon more—or adjust seasonings as desired. Replace the lid and continue cooking for the remaining 30 minutes.
- Shred Chicken and Finalize: Once cooked, transfer the chicken to a plate and shred it into large, bite-sized pieces using two forks. Stir the shredded chicken back into the chili, remove the bay leaf, and mix well to combine.
- Serve: Spoon the chili into bowls and serve hot, garnished with shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, and hot sauce if desired.
Notes
- For a spicier chili, use hot fire-roasted green chilies or add a dash of cayenne pepper.
- Substitute chicken thighs for a juicier, more flavorful chili, or use all chicken breasts for leaner meat.
- If you prefer chunkier chicken pieces, cook on low and shred after cooking; for shreddier texture, cook longer.
- Try adding a squeeze of fresh lime juice to the chili before serving for extra brightness.
- This chili freezes well; refrigerate leftovers in airtight containers for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Soup / Chili
- Method: Slow Cooking
- Cuisine: American
Keywords: white chicken chili, slow cooker chili, slow cooker chicken recipe, easy chili recipe, comfort food, chicken soup, cozy dinner
