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.
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.