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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.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 8 People
Course: Appetizer, crockpot recipes
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prepare the Base:
  2. 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.
  3. Cook the Chili:
  4. 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.
  5. Shred and Serve:
  6. 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.