Go Back
- 2 pounds boneless, skinless chicken breasts - 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon onion powder - 1 teaspoon garlic powder - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste - 1 cup frozen corn - ½ cup sour cream (or Greek yogurt for a healthier option) - 1 cup shredded Monterey Jack cheese (plus more for serving) - Chopped fresh cilantro, for garnish - Cheese: Add more shredded Monterey Jack cheese for a cheesy finish. - Garnishes: Top with cilantro, avocado slices, or tortilla chips for extra crunch. - Spice level: To make it spicier, add more cayenne pepper or jalapeños. - Healthy alternatives: Substitute sour cream with Greek yogurt to cut calories. Use less cheese for a lighter dish. Each ingredient plays a big role in creating flavor. The chicken gives protein and richness, while beans add creaminess. Broth and spices bring it all together. Start by placing the chicken breasts at the bottom of your slow cooker. This helps them cook evenly and soak up all the flavors. I usually use boneless, skinless chicken breasts for tenderness. You can season the chicken lightly with salt and pepper for a good base flavor. Next, it’s time to layer your ingredients. Add the drained white beans, diced green chilies, diced onion, and minced garlic on top of the chicken. The order matters. This layering keeps the flavors bright. Rinsing the beans is important too. It removes extra salt and any canning liquid. This way, your chili won’t be too salty. For cooking, you have two options: low or high settings. If you set it on low, let it cook for 6 to 8 hours. If you’re short on time, high is great for 4 hours. To know when the chicken is done, just check that it’s tender and easily shreds with a fork. Once the chicken is cooked, remove it from the slow cooker. Shred it using two forks and mix it back into the chili. Then, stir in the frozen corn and creamy ingredients like sour cream and Monterey Jack cheese. This adds a rich texture. Let the chili cook on low for an extra 30 minutes to meld the flavors. Make sure to taste and adjust seasonings as needed. For a great taste in your slow cooker white chicken chili, spice is key. I love using: - 1 teaspoon ground cumin for warmth - 1 teaspoon smoked paprika for depth - 1 teaspoon onion powder for sweetness - 1 teaspoon garlic powder for richness - ½ teaspoon cayenne pepper for heat (adjust to your liking) These spices work well together. For cooking, I suggest starting with the spices at the bottom. This allows them to bloom and release their full flavor. Do you prefer thick or thin chili? If you want a thicker chili, you can mash some of the beans. This gives it a creamy texture. For a thinner chili, add more broth or water. You can also toss in extra frozen corn or beans. These additions can help balance the consistency without losing flavor. Presentation makes a difference! Serve your chili in deep bowls. Top each bowl with: - Extra shredded Monterey Jack cheese - Fresh cilantro for color - A dollop of sour cream for creaminess You can also add tortilla chips on the side. They add a nice crunch. If you're feeling fancy, consider a fresh salad to go along with it. It pairs well and adds freshness to each bite. {{image_2}} You can easily switch the protein in this chili. Instead of chicken, try turkey. It gives a nice twist without losing flavor. If you want a vegetarian option, use chickpeas or lentils. These options add protein while keeping it hearty. Want a kick? Add more cayenne or some jalapeños. Fresh peppers bring heat and depth. For extra color and nutrition, toss in bell peppers or zucchini. These veggies blend well and boost the chili's texture. Add some Southwestern flair by mixing in corn tortillas or black beans. These ingredients enhance the flavor and add a fun twist. If you want a Mexican-style chili, include more spices like oregano or cumin. Top with fresh avocado or lime juice for a refreshing touch. To store leftovers, let the chili cool first. Then, place it in an airtight container. This keeps it fresh. You can store the chili in the fridge for up to four days. Make sure to label your container with the date. This way, you know when to eat it. For freezing, let the chili cool completely. Use freezer-safe containers or bags. Leave some space at the top to allow for expansion. White chicken chili can last for up to three months in the freezer. To thaw, move it to the fridge overnight. For a delicious second round, heat the chili on the stove. Use low heat to avoid burning. Stir it often and add a splash of broth if it seems thick. You can also microwave it in a safe dish. Cover it with a lid or plastic wrap, leaving a small gap for steam. This prevents loss of flavor and keeps it creamy. Enjoy your warm bowl of comfort! Yes, you can use frozen chicken breasts. Just place them in the slow cooker without thawing. This saves time and keeps the chicken juicy. You will need to increase the cooking time by about one hour. Make sure to check that the chicken reaches 165°F before shredding. To add heat, use cayenne pepper. Start with half a teaspoon and taste. If you want more kick, add a little more. You can also toss in sliced jalapeños or a dash of hot sauce. These options add flavor without taking over the dish. White chicken chili pairs well with several sides. Try serving it with tortilla chips for crunch. You can also add a fresh salad for a bright touch. Cornbread is another great option that complements the chili’s creaminess. Cooking white chicken chili takes about 7 hours on low or 4 hours on high. This fits well into a busy day. You can set it in the morning and enjoy it by dinner. Just ensure the chicken is tender and the flavors meld nicely. This blog details how to create a delicious white chicken chili. You learned about key ingredients like chicken, beans, and seasonings. You also saw how to adjust flavors and textures. Each step helps you make a tasty dish in a slow cooker. Remember, cooking is about making it your own. So, feel free to swap ingredients and add spices. Enjoy making your chili and share it with family or friends!

Slow Cooker White Chicken Chili

Dive into the cozy flavors of creamy dreamy slow cooker white chicken chili! This easy recipe features tender chicken, hearty white beans, and a touch of spice, all simmered to perfection. With minimal prep and delicious toppings, this chili is perfect for any gathering. Don't miss out on this comforting dish—click through for the full recipe and make this delightful meal tonight! Enjoy every rich and creamy bite!
Print Recipe Pin Recipe

Ingredients
  

2 pounds boneless, skinless chicken breasts

1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed

1 can (4 oz) diced green chilies

1 medium onion, diced

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 cup frozen corn

½ cup sour cream (or Greek yogurt for a healthier option)

1 cup shredded Monterey Jack cheese (plus more for serving)

Chopped fresh cilantro, for garnish

Instructions
 

Prep the Chicken: Place the chicken breasts at the bottom of the slow cooker.

    Add Ingredients: Add the drained white beans, diced green chilies, diced onion, minced garlic, chicken broth, cumin, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper over the chicken.

      Cook: Cover and cook on low for 6-8 hours, or on high for 4 hours, until the chicken is fully cooked and tender.

        Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker, shred them using two forks, and return them back to the chili.

          Mix in Corn and Creaminess: Stir in the frozen corn, sour cream, and shredded cheese until well combined. Let the chili cook on low for an additional 30 minutes to meld the flavors and warm through.

            Taste and Adjust: Ensure the chili is well-seasoned; adjust salt and cayenne pepper to your preference.

              Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8 servings

                - Presentation Tips: Serve the chili in bowls topped with additional shredded Monterey Jack cheese, a sprinkle of chopped cilantro, and a dollop of sour cream. You can also add tortilla chips on the side for a delightful crunch!