Description
Looking for a warm, comforting dish that’s full of flavor and easy to make? This Easy White Chicken Chili in the slow cooker is just what you need! With tender chicken, creamy white beans, and a blend of aromatic spices, this chili is perfect for chilly evenings. Just set it and forget it – let your slow cooker do the hard work for you while you enjoy the delicious aroma filling your kitchen.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
-
For the Chili:
-
1 ½ lbs boneless, skinless chicken breasts (or thighs for a juicier option)
-
2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
-
1 can (4 oz) diced green chilies
-
1 medium onion, diced
-
2 cloves garlic, minced
-
1 ½ cups low-sodium chicken broth (or vegetable broth)
-
1 tsp ground cumin
-
1 tsp chili powder
-
½ tsp ground coriander
-
½ tsp dried oregano
-
1 ½ tsp salt (adjust to taste)
-
½ tsp black pepper
-
1 tsp lime juice (for a fresh kick)
-
1 tbsp olive oil (optional, for sautéing)
For the Toppings (optional but highly recommended!):
-
Shredded cheese (cheddar or Monterey Jack)
-
Sour cream or Greek yogurt
-
Fresh cilantro, chopped
-
Sliced jalapeños (for a spicy kick)
-
Tortilla chips or fresh cornbread on the side
-
Instructions
Step 1: Prepare the Ingredients
-
If you prefer a richer flavor, you can sauté the onion and garlic in olive oil in a pan over medium heat for about 3-4 minutes until softened. This step is optional but adds extra depth to the chili.
-
Dice the onion, mince the garlic, and drain and rinse the white beans. Set everything aside.
Step 2: Add Ingredients to the Slow Cooker
-
In your slow cooker, add the chicken breasts (or thighs), white beans, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, coriander, oregano, salt, and pepper.
-
Stir everything together, making sure the spices are evenly distributed.
Step 3: Slow Cook the Chili
-
Cover the slow cooker and cook on low heat for 6-7 hours or high heat for 3-4 hours. The chicken should be cooked through and tender.
Step 4: Shred the Chicken
-
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
-
Return the shredded chicken back into the slow cooker and stir everything together. This will make the chili even more flavorful and well-combined.
Step 5: Final Touches
-
Add the lime juice and stir it in for a burst of freshness. Taste and adjust the seasoning with extra salt, pepper, or spices if needed.
Step 6: Serve & Enjoy
-
Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, fresh cilantro, and sliced jalapeños. Serve it with tortilla chips or cornbread for a complete meal!
Notes
Shred the Chicken After Cooking: Shredding the chicken after it’s cooked makes it absorb all the delicious flavors of the chili.
Adjust the Heat: If you like more heat, add a diced jalapeño or a bit of cayenne pepper.
Creamier Chili: If you prefer a creamier texture, you can stir in a splash of heavy cream or some cream cheese toward the end of cooking.
Make It Ahead: This chili can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 3–7 hours
- Cuisine: American