Slow Cooker White Chicken Chili Recipe

Introduction

This Slow Cooker White Chicken Chili is a comforting, flavorful dish perfect for any day of the week. Tender chicken simmers with beans, corn, and spices, creating a creamy, hearty chili that’s easy to prepare and sure to please the whole family.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 4 cups chicken broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans fire roasted mild diced green chiles (2×4 oz)
• 1 bay leaf
• 2 cans cannellini beans (white kidney beans), drained and rinsed (2×15.5 oz)
• 1 can pinto beans, drained and rinsed (15.5 oz)
• 1 1/2 cups frozen corn, thawed
• 3/4 block cream cheese (6 ounces)
• Fresh cilantro, for garnish (optional)

Instructions

1. Step 1: Place the chicken breasts into the bottom of a 7-quart slow cooker pot.
2. Step 2: Season the chicken with cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander.
3. Step 3: Add the chicken broth, diced onion, minced garlic, diced green chiles, and place one bay leaf on top. (You can add the beans now for softer beans or add them later.)
4. Step 4: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender. During the last 2 hours, add the drained cannellini beans, pinto beans, and thawed corn, then continue cooking.
5. Step 5: Ladle about 2 cups of chili (including beans) into a food processor or blender and pulse until well combined and thickened. Alternatively, use an immersion blender. Pour the blended mixture back into the slow cooker.
6. Step 6: Remove the chicken and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir to combine.
7. Step 7: Taste and adjust seasonings if needed. Garnish with fresh cilantro if desired. Serve with your favorites like shredded cheese, sour cream, lime wedges, tortilla strips, or sliced avocado. Enjoy!

Tips & Variations

• For a milder chili, reduce or omit the cayenne pepper.
• Adding the beans later keeps them firmer, while adding them early makes them softer and more melded into the chili.
• Use an immersion blender directly in the slow cooker to save time and reduce clean-up.
• Swap cream cheese for sour cream for a tangier finish.
• Add chopped jalapeños or hot sauce for extra heat.

Storage

Store leftover 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—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used and will add extra richness and tenderness to the chili.

Do I have to add cream cheese?

No, cream cheese adds creaminess but you can omit it or substitute with sour cream or Greek yogurt for a lighter option.

Slow Cooker White Chicken Chili Recipe

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★★★★★

4.8 from 111 reviews

This Slow Cooker White Chicken Chili is a hearty and comforting dish packed with tender chicken, creamy beans, and a flavorful blend of spices. Cooked low and slow with fragrant herbs, roasted green chiles, and creamy corn, it offers a delicious twist on classic chili that’s perfect for cozy dinners. The chili is thickened by blending a portion for a satisfying texture and garnished with fresh cilantro and optional toppings for a personalized touch.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Soup/Chili
• Method: Slow Cooking
• Cuisine: American Southwestern

Ingredients

Scale 1x2x3x

Protein & Base

• 2 pounds boneless skinless chicken breasts
• 4 cups chicken broth

Spices & Seasonings

• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1 bay leaf

Vegetables & Beans

• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans fire roasted mild diced green chiles (2x4 oz)
• 2 cans cannellini beans (white kidney beans), drained and rinsed (2x15.5 oz)
• 1 can pinto beans, drained and rinsed (15.5 oz)
• 1 1/2 cups frozen corn, thawed

Dairy

• 3/4 block cream cheese (6 ounces)

Garnish (Optional)

• Fresh cilantro
• Shredded cheese (optional)
• Sour cream (optional)
• Lime wedges (optional)
• Tortilla strips or chips (optional)
• Sliced avocado (optional)

Instructions

1. Prepare the chicken: Place the chicken breasts at the bottom of your 7-quart slow cooker pot, creating the base for your chili.
2. Season the chicken: Sprinkle the chicken with ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander to infuse it with deep, layered flavors.
3. Add liquids and aromatics: Pour in the chicken broth and add diced onion, minced garlic, and fire roasted mild diced green chiles. Top everything with a bay leaf to enhance the aroma during cooking.
4. Begin slow cooking: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is fully cooked and tender. If you prefer your beans softer, you can add them now; otherwise, add later.
5. Add beans and corn: About two hours before the cooking ends, add the rinsed cannellini beans, pinto beans, and thawed corn to the slow cooker. This helps keep the beans tender and the corn flavorful.
6. Puree part of the chili: Ladle approximately 2 cups of chili including beans into a food processor or blender and pulse until thickened and combined. You can also use an immersion blender directly in the pot. Pour this blended mixture back into the slow cooker to give the chili a creamy texture.
7. Shred the chicken: Remove the chicken breasts from the slow cooker and place on a chopping board. Using two forks, shred the chicken into bite-sized chunks and return it to the chili, stirring to combine all the ingredients evenly.
8. Finish and serve: Taste the chili and adjust seasonings if needed. Garnish with fresh cilantro and offer optional toppings like shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado to complement the rich flavors. Serve warm and enjoy!

Notes

• Add beans earlier if you prefer them softer and more integrated into the chili.
• Use an immersion blender if you want to avoid transferring chili to a processor or blender, minimizing cleanup.
• Adjust cayenne pepper to control heat level according to your preference.
• Leftover chili stores well for up to 3 days in the refrigerator and freezes beautifully for up to 3 months.
• For thicker chili, add less broth or blend a larger portion.
• Add cream cheese at the end if you want extra creaminess.

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