Discover how to make Slow Cooker White Chicken Chili that’s creamy, flavorful, and perfect for busy days. Get the recipe and cook with ease today.
Why You’ll Love It
Slow Cooker White Chicken Chili is the perfect comforting meal that’s easy to prepare and packed with flavor. It’s creamy, hearty, and comes together with minimal effort. Using your slow cooker means you can set it and forget it—perfect for busy weeknights or weekends when you want something satisfying without standing over the stove. Plus, this recipe is versatile and can be adjusted to suit your taste or dietary needs.
Ingredients
- 2 lbs boneless skinless chicken breasts – or thighs for extra richness
- 1 medium onion, diced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 2 cans (15 oz) white beans, drained and rinsed (cannellini or great northern beans)
- 1 can (4 oz) diced green chilies (mild or hot depending on preference)
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup frozen corn (optional, adds sweetness and texture)
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 cup shredded Monterey Jack cheese (sub mozzarella or cheddar)
- Fresh cilantro, chopped (for garnish)
Step-by-Step Instructions
- Place the chicken breasts, diced onion, minced garlic, white beans, diced green chilies, and chicken broth into your slow cooker.
- Season with cumin, chili powder, oregano, salt, and black pepper. Stir gently to combine without disturbing the chicken too much.
- Cover the slow cooker and cook on low for 6 hours, allowing flavors to meld.
- Thirty minutes before the cooking time is complete, shred the chicken using two forks directly in the slow cooker.
- Add the frozen corn, sour cream, and shredded cheese; stir until the cheese is melted and the chili is creamy.
- Allow it to cook for an additional 20 to 30 minutes to heat through thoroughly.
- Garnish with fresh cilantro and serve hot with your favorite toppings or bread.
Looking for more comfort food? Check out our Easy Weeknight Dinners and Creamy Soups and Stews for more delicious ideas.
For more about slow cooker techniques, visit Food Network.
Expert Tips
- For extra depth, sauté onions and garlic before adding to the slow cooker.
- Don’t skip shredding the chicken to improve texture and flavor distribution.
- Adjust the spice level by swapping mild green chilies with hot ones or adding cayenne.
- Use a high-quality chicken broth to boost the richness of the chili.
- Make ahead: chili flavors improve after a day in the fridge.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating slow and gently on the stovetop.
Variations
- Vegan: Replace chicken with firm tofu or jackfruit and use vegetable broth; swap sour cream for coconut yogurt.
- Gluten-Free: This recipe is naturally gluten-free but always check canned products for additives.
- Dairy-Free: Use dairy-free sour cream and cheese alternatives or omit cheese entirely.
- Low Carb: Skip the beans and corn, add extra vegetables like zucchini or bell pepper.
FAQ
- Can I make Slow Cooker White Chicken Chili ahead of time?
- Yes, it tastes even better the next day. Store in the fridge and reheat when ready.
- What can I use instead of white beans?
- Great northern beans or cannellini beans work best, but you can substitute with chickpeas for a twist.
- How do I know when the chili is done?
- The chicken should shred easily and the flavors should be well combined after 6 hours on low.
- Can I cook this on high in the slow cooker?
- Yes, but reduce the cooking time to 3-4 hours and check the chicken for doneness earlier.
- Is Slow Cooker White Chicken Chili spicy?
- This recipe is mildly spicy, but you can adjust the heat by choosing mild or hot chilies.
Call to Action
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