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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.

Ingredients

Scale

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.

Keywords: slow cooker white chicken chili, white chicken chili recipe, slow cooker chili, creamy chicken chili, easy chicken chili

Find it online: https://zarameals.com/slow-cooker-white-chicken-chili-recipe/