Easy Slow Cooker White Chicken Chili Recipe

Warm up with a bowl of comforting white chicken chili recipe that practically makes itself! This slow cooker marvel delivers a rich, creamy, and incredibly flavorful experience with minimal effort. We use a clever trick to achieve a thick, luxurious texture without any heavy cream. Get ready for a hearty meal that the whole family will adore.

Why You’ll Love This White Chicken Chili

This easy white chicken chili recipe will quickly become a favorite in your kitchen for many reasons. It simplifies mealtime without sacrificing flavor.

• Effortless, Hands-Off Cooking: Your slow cooker does all the hard work, freeing you up for other tasks.
• Rich, Creamy Texture: We create incredible creaminess using beans, not heavy cream, making it lighter.
• Bursting with Savory Flavors: Generous spices, tender chicken, and vibrant chiles create a satisfying depth of taste.
• Perfect for Meal Prep: It reheats beautifully and freezes well, ideal for busy weeknights.
• Highly Versatile: Customize it with your favorite toppings or explore simple recipe variations.

Ingredients

Creating this delicious slow cooker white chicken chili is simple with a straightforward list of ingredients. Each component plays a crucial role in building the chili’s signature flavor and texture.

• 1 large yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 jalapeño, seeded, finely chopped, plus more, thinly sliced, for serving
• 1 1/2 lb. boneless, skinless chicken thighs
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne (optional)
• 2 (15.5-oz.) cans white beans (such as Great Northern or cannellini), 1 can drained
• 1 1/2 c. low-sodium chicken broth
• 2 (4-oz.) cans green chiles
• 1 1/2 c. frozen corn
• 1/2 c. sour cream, plus more for serving
• Sliced avocado, finely chopped fresh cilantro, and lime wedges, for serving

Notes & Substitutions

Fresh aromatics like onion, garlic, and jalapeño build a strong flavor base. Chicken thighs are recommended for their juicy texture and rich flavor; however, boneless, skinless chicken breasts work as a substitute if preferred. Be generous with the dried oregano and ground cumin to ensure a robust chili flavor. Add cayenne pepper for an extra kick. The white beans and their liquid (aquafaba) are key for thickening the chili naturally. Green chiles contribute a mild, earthy flavor. Frozen corn adds a touch of sweetness without needing defrosting. Stir in sour cream at the end for creamy richness. Don’t skip the fresh toppings; they add essential freshness, acidity, and texture.

Studies have shown that aquafaba, the liquid from canned beans, acts as an effective thickening and emulsifying agent due to its protein and starch content.

Equipment

You only need a few basic kitchen tools to make this delightful white bean chicken chili.

• Medium or large slow cooker: Essential for the hands-off cooking method.
• Cutting board: For safely preparing your fresh ingredients.
• Instant-read meat thermometer: Ensures your chicken is cooked perfectly to 165°F.
• Fork or immersion blender: Used for pureeing some of the beans to create thickness.

Instructions

Follow these easy steps to prepare your comforting white chicken chili recipe. Cooking with a slow cooker truly makes this meal beginner-friendly.

1. Combine the chopped onion, garlic, jalapeño, chicken thighs, oregano, cumin, salt, black pepper, and optional cayenne in your slow cooker.
2. Add the white beans (one can drained, one undrained with its liquid), chicken broth, and green chiles. Stir all ingredients well to combine everything.
3. Cover the slow cooker. Cook the chili on High for 3 to 4 hours or on Low for 8 hours.
4. Use an instant-read thermometer to check the chicken.

The USDA recommends that all poultry, including chicken, reach an internal temperature of 165°F (73.9°C) to ensure it is safely cooked and free of harmful bacteria.

It should register 165°F in the thickest part before proceeding. 5. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Allow it to cool slightly before shredding it. 6. Scoop out about 3/4 cup of the beans (a few veggies are fine too) and some liquid into a separate bowl or measuring cup. 7. Use a fork to mash the beans until smooth. Alternatively, use an immersion blender for a quicker, silkier puree. 8. Return the shredded chicken and the pureed beans to the slow cooker. 9. Stir in the frozen corn and the 1/2 cup of sour cream. 10. Continue cooking on High for an additional 30 minutes, or until the corn is thoroughly heated through. 11. Taste the chili and adjust seasonings as needed, adding more salt or pepper if desired. 12. Serve this delicious white chicken chili recipe hot. Garnish generously with sliced avocado, fresh cilantro, extra sour cream, and a squeeze of lime juice.

Pro Tips & Troubleshooting

Make your slow cooker white chicken chili perfect every time with these helpful tips. Avoid common pitfalls for the best results.

Achieving Creaminess

• Puree a portion of the beans separately for the best creamy, thick consistency.
• Utilize the aquafaba (liquid from the undrained can of beans) as it adds body and richness.

Adjusting Heat

• Increase or decrease the amount of cayenne pepper to suit your spice preference.
• Leave some jalapeño seeds in for more significant heat.

Preventing Dry Chicken

• Chicken thighs are naturally forgiving and remain juicy. Use an instant-read thermometer to ensure you avoid overcooking chicken breasts if using them.

Common Mistakes

• Underspicing can lead to a bland chili; follow the recipe’s generous spice measurements.
• Not mashing enough beans can result in a thinner consistency than desired.

Serving, Storage & Variations

This versatile white chicken chili recipe offers many possibilities for serving, storing, and adapting. Enjoy it fresh or plan for future meals.

Serving Suggestions

• Serve your chili with crunchy tortilla chips for dipping or alongside warm cornbread.
• A bed of fluffy rice can make it a more substantial meal.
• Garnish generously with fresh cilantro, creamy avocado slices, and a squeeze of bright lime.
• Offer extra sour cream or a dollop of Greek yogurt for a tangy finish.

Storage & Freezing

• Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
• This chili freezes exceptionally well! Transfer cooled chili to freezer-safe bags or containers and freeze for up to 3 months.
• Reheat gently on the stovetop over low heat or in the microwave until warmed through.

Recipe Variations

• Spicier: For an extra kick, stir in a pinch of red pepper flakes or a dash of your favorite hot sauce.
• Dairy-Free: Substitute the sour cream with full-fat coconut milk or a homemade cashew cream for a rich, dairy-free alternative.
• Vegetarian: Omit the chicken and add extra white beans along with other hearty vegetables like bell peppers or zucchini.
• Different Protein: Feel free to use ground turkey or pre-cooked shredded rotisserie chicken for a quicker cook time.
• Stovetop: You can adapt this chili for the stovetop by browning the chicken and aromatics first, then simmering all ingredients until cooked.

Nutrition

This flavorful white chicken chili offers a wholesome and balanced meal. It is packed with beneficial nutrients.

It provides a high protein content from both the chicken and the white beans. You also get excellent fiber from the beans and corn, which aids digestion. This hearty dish clocks in at approximately 420 calories per serving. The recipe can be low-carb with mindful serving choices.

FAQ

Got questions about this delicious white chicken chili recipe? Find quick answers here to help you out.

• Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. Thighs offer more flavor and moisture, but breasts work well for a leaner option.
• How do I make the chili thicker or thinner? For a thicker chili, mash more beans or simmer it longer uncovered. To thin it out, simply add more chicken broth until desired consistency.
• Is this chili spicy? This recipe is mild, but you can easily adjust the spice level. Increase the cayenne or leave some jalapeño seeds in for more heat.
• Can this recipe be made on the stovetop? Yes, you can make this white chicken chili on the stovetop. Brown the chicken and aromatics first, then simmer all ingredients until cooked through.
• What are good toppings for white chicken chili? Excellent toppings include sliced avocado, fresh cilantro, lime wedges, shredded cheese, and crispy tortilla strips.

Conclusion

This easy slow cooker white chicken chili recipe proves that delicious, homemade meals don’t need to be complicated. It’s perfect for busy parents and beginners, offering a simple path to a comforting dish. Enjoy the rich flavors and creamy texture that come together effortlessly in your slow cooker. Make this satisfying chili your next weeknight favorite and share its warmth with your loved ones!

Easy Slow Cooker White Chicken Chili Recipe

This easy slow cooker white chicken chili recipe combines tender chicken thighs with white beans, green chiles, and a blend of spices for a flavorful and comforting meal. It’s a perfect set-it-and-forget-it dish, ideal for a hearty weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 50 minutes mins

Servings 6 servings

Calories 420 kcal

Equipment

• Slow cooker
• Cutting Board
• Fork or Immersion Blender
• Large Bowl or Measuring Cup
• Instant-Read Thermometer

Ingredients

  

Main Ingredients

• 1 large yellow onion finely chopped
• 3 garlic cloves finely chopped
• 1 jalapeño seeded, finely chopped, plus more, thinly sliced, for serving
• 1 1/2 lb. boneless skinless chicken thighs
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne optional
• 2 15.5-oz. cans white beans (such as Great Northern or cannellini), 1 can drained
• 1 1/2 c. low-sodium chicken broth
• 2 4-oz. cans green chiles
• 1 1/2 c. frozen corn
• 1/2 c. sour cream plus more for serving
• Sliced avocado finely chopped fresh cilantro, and lime wedges, for serving

Instructions

 

Preparation

• In a slow cooker, combine onion, garlic, chopped jalapeño, chicken, oregano, cumin, salt, black pepper, and cayenne (if using). Add beans, including liquid from one can, broth, and chiles, then stir to combine.
• Cover and cook on High for 3-4 hours or Low for 8 hours until an instant-read thermometer inserted into thickest part of chicken registers 165°F.
• Transfer chicken to a cutting board, let cool slightly, and then shred it.
• Transfer 3/4 cup of beans and liquid to a large bowl or measuring cup. Using a fork or immersion blender, puree beans. Return shredded chicken and pureed beans to the slow cooker.
• Add corn and sour cream to the slow cooker and cook on High for about 30 minutes until the corn is cooked through.
• Season with more salt and black pepper, if needed. Serve topped with sour cream, sliced jalapeño, avocado, cilantro, and a squeeze of lime juice.

Notes

For extra flavor, consider browning the chicken thighs briefly before adding them to the slow cooker, although it’s not strictly necessary for this recipe. Adjust the amount of jalapeño and cayenne to your preferred spice level. This chili freezes well for future meals.