Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili offers a refreshing take on a classic comfort dish. The combination of tender chicken, creamy white beans, and a medley of green chiles creates a perfectly balanced bowl of warmth and flavor.
With a touch of cumin, oregano, and cayenne, this chili delivers just the right amount of mild heat. The slow cooker makes preparation simple, allowing all the ingredients to meld together while you go about your day.
Topped with fresh cilantro, lime juice, and your favorite garnishes, this chili can be easily adjusted to suit every taste. Whether you prefer it with extra spice or a milder flavor, it’s a customizable dish that brings comfort to any table.
Slow Cooker White Chicken Chili Ingredients
The base of this chili is tender, boneless chicken thighs, which provide a rich, juicy foundation that absorbs the delicious spices. Creamy great Northern beans lend a velvety texture that balances the heat.
A combination of fresh and canned green chiles delivers a vibrant kick, while the jalapeño adds a layer of subtle spice. Aromatic garlic and onions create depth, bringing an essential savory backdrop to the dish.
Cumin, oregano, and cayenne infuse the chili with warmth and complexity, while cilantro brightens each bite with a refreshing burst. A squeeze of lime at the end lifts the flavors, adding a tangy finish that ties everything together.
Recipe Tips
- Adjusting Heat Levels
If you prefer a milder chili, carefully remove the seeds from the jalapeño before mincing. This will reduce the chili’s heat without sacrificing flavor. For an even more controlled heat, use mild green chiles instead of hot ones. - Perfect Shredded Chicken
For a perfect shredded chicken texture, don’t overcook the chicken thighs. Check the chicken after 4 hours of slow cooking—once it’s tender and shreds easily with two forks, it’s ready. Overcooking can lead to dry meat. - Customize the Toppings
This chili is incredibly versatile when it comes to toppings. For a fresh contrast, serve with lime wedges, cubed avocado, and a dollop of sour cream. Pickled jalapeños and sliced scallions bring a nice crunch and additional flavor depth.
What to Serve with Recipe
- Cornbread
A warm slice of cornbread is the perfect complement to the creamy texture of the white chicken chili. Its slightly sweet flavor contrasts beautifully with the mild spice of the chili, making each bite more satisfying. Consider serving it with a pat of butter for extra richness. - Crisp Green Salad
A light, refreshing green salad with a citrus dressing balances the richness of the chili. The crispness of the lettuce and the tang from the dressing add a pleasant contrast to the creamy beans and tender chicken. Top with some crumbled feta for added flavor. - Rice or Quinoa
For a more filling side, serve the chili over a bed of rice or quinoa. These grains soak up the delicious broth, providing a hearty base that enhances the chili’s flavors while adding texture to each spoonful.
FAQ
- Can I make this recipe ahead of time?
Yes, this white chicken chili stores well in the fridge for up to 3 days. Simply reheat it on the stove or in the microwave. The flavors even deepen after sitting overnight! - Can I use chicken breasts instead of thighs?
Chicken breasts can be used, but they tend to be drier than thighs. If you choose chicken breasts, be careful not to overcook them. Shred the chicken right away to keep it moist. - Can I cook this chili on the stovetop?
Yes! If you prefer to make it on the stovetop, increase the chicken stock to 4 cups and simmer on low for about 35 minutes, stirring occasionally, until the chicken is tender and easily shreds. - Can I freeze this chili?
Absolutely! This chili freezes beautifully. Store it in an airtight container for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove for a delicious meal.
Slow Cooker White Chicken Chili
This flavorful white chicken chili offers a tangy and mildly spicy alternative to the traditional version, with a lighter, fresher profile. The green chiles, both fresh and canned, deliver just the right amount of heat, while the creamy white beans create a comforting base. The addition of cilantro at the end brings a refreshing burst, but it can be omitted or served separately for those who prefer it. Whether made in the slow cooker or on the stovetop, this dish is easily adaptable to suit different preferences and cooking methods.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 large yellow or red onion finely chopped
- 10 garlic cloves finely chopped
- 1 jalapeño minced (seeds removed for less heat)
- 3 4-ounce cans chopped green chiles (mild, hot, or a blend)
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cayenne
- 3 cups chicken stock for slow cooker, 4 cups for stovetop
- 2 14-ounce cans great Northern beans, drained and rinsed
- 1 ½ cups frozen corn
- 1 cup fresh cilantro chopped (optional)
- 1 lime juiced (about 2 tablespoons)
- Kosher salt to taste
- Pickled jalapeño slices sliced scallions, cubed avocado, and sour cream, for serving
- 3 tablespoons unsalted butter
Instructions
- Prepare the Base:
- In a large Dutch oven, melt the butter over medium heat. Add the finely chopped onion and season with salt. Cook, stirring occasionally, until the onion becomes soft and translucent, which should take around 8 minutes. Add the garlic and minced jalapeño, cooking until fragrant, about 1 minute. Stir in the green chiles, cumin, onion powder, oregano, and cayenne, allowing the spices to release their aroma for 1 to 2 minutes.
- Cook the Chili:
- Transfer the onion and spice mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the slow cooker along with the chicken stock and beans. Stir the mixture to combine, then cover and cook on low for 4 to 6 hours, or until the chicken is fully cooked and tender.
- Shred and Serve:
- Once the chicken is tender, remove it from the pot and shred using two forks. You can do this directly in the slow cooker or transfer the chicken to a bowl, shred it, and return it to the pot. Add the frozen corn, cover, and let the mixture cook for an additional 10 minutes to warm the corn through. Stir in the cilantro and lime juice, then season with additional salt to taste. Serve the chili in bowls, offering pickled jalapeño slices, sliced scallions, cubed avocado, and sour cream as optional toppings.
Notes
For stovetop preparation, replace the 3 cups of chicken stock with 4 cups, bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover and cook for about 35 minutes, stirring occasionally, until the chicken is tender and shreddable.
