If you are searching for a comforting, wholesome meal that feels like a warm hug in a bowl, you’ve got to try this Slow Cooker White Chicken Chili Recipe. Packed with tender chicken thighs, creamy beans, and just the right touch of spices, this dish transforms simple ingredients into an irresistible feast. Cooking it low and slow unlocks deep flavors and melts everything together beautifully, making it the perfect go-to for cozy nights or any time you crave something hearty yet light. Trust me, once you make this chili, it won’t be long before it becomes your new favorite!
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a vital role in creating the complex flavors and delightful textures that define the Slow Cooker White Chicken Chili Recipe. From aromatic spices to fresh vegetables, they combine to give the chili its signature warmth and balance.
- 1 pound boneless skinless chicken thighs: These stay juicy and tender throughout the long cooking process, adding rich protein to your bowl.
- 1/2 sweet onion, chopped: Brings subtle sweetness and depth of flavor as it softens in the slow cooker.
- 1/2 green pepper, seeds removed, chopped: Adds fresh crunch and a slight earthiness that brightens the chili.
- 1 to 2 Jalapeños, seeds removed, chopped (optional): For those who like a little kick, jalapeños provide gentle heat without overwhelming.
- 4 garlic cloves, minced: Garlic infuses a warm, savory note that ties all the flavors together beautifully.
- 2 15 oz cans great northern beans, drained and rinsed: Creamy beans bring protein and smooth texture, making this chili extra satisfying.
- 3 4 oz cans green chilies: These add mild spice and a slightly smoky flavor that distinguishes this chili from the usual.
- 32 oz chicken broth: This liquid base keeps the chili perfectly moist and amplifies the taste of every ingredient.
- 2 teaspoons chili powder: Introduces classic chili flavor with a balance of spices and warmth.
- 2 teaspoons cumin: Gives the chili a slightly nutty, earthy depth that rounds out the flavor profile.
- 1 teaspoon oregano: Offers a subtle herbal touch that complements the chili powder and cumin.
- 1/4 teaspoon paprika: Adds color and a hint of smoky aroma to the mix.
- 1/4 teaspoon cayenne pepper (optional): For those who like it spicy, cayenne kicks the heat up a notch.
- Salt and pepper, to taste: Essential for bringing all the flavors into perfect harmony.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Prepare the Ingredients
Start by chopping your onion, green pepper, and jalapeños if you’re using them. Mince the garlic to release its pungent aroma. Having everything ready before assembling makes the process smooth and enjoyable.
Step 2: Layer the Slow Cooker
Place the chicken thighs at the bottom of your slow cooker—this helps them cook evenly and stay tender. Add all the other ingredients on top, including the beans, green chilies, broth, and spices. Give everything a gentle stir to combine the flavors while keeping the chicken mostly at the base.
Step 3: Slow-Cook to Perfection
Set your slow cooker to low and let the magic happen for about 5 and a half hours. This slow simmer is what builds the rich, melded flavors and tender chicken that everyone loves about this recipe.
Step 4: Shred the Chicken
Once the cooking time is almost up, use two forks to shred the chicken right in the slow cooker. This step creates those lovely little strands that soak up the chili juices perfectly. Return the shredded chicken to the pot and let it cook for another 30 minutes to absorb even more flavor.
Step 5: Season and Final Touches
Give your chili a taste and adjust the salt, pepper, or spices as needed. Each slow cooker can vary slightly, so this final seasoning step ensures your chili hits all the right notes before serving.
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
Nothing brings this chili to life quite like fresh toppings. Consider dollops of sour cream or Greek yogurt for creaminess, chopped cilantro for a herbaceous burst, and a sprinkle of shredded cheese for added richness. You can also add diced avocado or crispy tortilla strips for texture contrast that makes every bite exciting.
Side Dishes
This chili shines on its own, but pairing it with warm cornbread or a side of tortilla chips can elevate your meal into something truly special. A simple green salad adds freshness and balance, making your dinner feel complete and nourished.
Creative Ways to Present
For a fun twist, try serving the chili in mini bread bowls or over a bed of brown rice or quinoa for a heartier option. You can also layer it atop baked potatoes or stuff it into burritos for a versatile meal that keeps giving.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious bowl, store any leftovers in an airtight container in the refrigerator. This chili keeps well for up to 4 days and the flavors often deepen even more as it rests.
Freezing
If you want to save it for later, this chili freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to cool it completely before freezing to maintain the best quality.
Reheating
Reheat your leftover Slow Cooker White Chicken Chili Recipe gently on the stovetop or in the microwave. Add a splash of chicken broth or water if needed to restore its silky consistency and stir occasionally to heat evenly.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but keep in mind that thighs tend to stay juicier and more tender during the long slow-cooking process, adding extra richness to your chili.
How spicy is this chili?
The heat level is adjustable depending on how many jalapeños and how much cayenne pepper you use. If you prefer mild, stick to one jalapeño or omit the cayenne altogether; for more zip, add an extra jalapeño or increase the cayenne slightly.
Can I make this recipe on high heat in the slow cooker?
You could, but the flavors won’t develop as fully, and the chicken may not be as tender. Cooking low and slow is key to achieving that luscious texture and depth of flavor unique to this Slow Cooker White Chicken Chili Recipe.
What can I use instead of great northern beans?
Other white beans like cannellini or navy beans work just as well and have a similar creamy texture, so feel free to swap based on what you have on hand.
Is this chili gluten-free?
Yes! This Slow Cooker White Chicken Chili Recipe naturally contains no gluten, making it a great option for those with gluten sensitivities or anyone looking for a naturally wholesome meal.
Final Thoughts
This Slow Cooker White Chicken Chili Recipe has everything you want in a comforting meal: hearty protein, creamy beans, and a perfect blend of spices all simmered to perfection with minimal effort. Whether it’s a busy weeknight or a lazy weekend, this chili always delivers warmth and satisfaction in every bowl. I can’t wait for you to make it and enjoy the cozy goodness that only a homemade slow cooker chili brings!
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker White Chicken Chili is a hearty and comforting dish made with tender chicken thighs, great northern beans, green chilies, and a blend of warm spices. Perfect for a cozy meal, this easy recipe combines flavors slowly simmered to create a rich and flavorful chili that can be served with a variety of garnishes.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 sweet onion, chopped
- 1/2 green pepper, seeds removed, chopped
- 1 to 2 jalapeños, seeds removed, chopped (optional)
- 4 garlic cloves, minced
- 2 (15 oz) cans great northern beans, drained and rinsed
- 3 (4 oz) cans green chilies
- 32 oz chicken broth
Spices & Seasonings
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken Chili: Place the boneless skinless chicken thighs in the bottom of a 6-quart or larger slow cooker. Add the chopped sweet onion, green pepper, jalapeños (if using), minced garlic, drained great northern beans, green chilies, chicken broth, chili powder, cumin, oregano, paprika, cayenne pepper (if using), salt, and pepper. Stir everything together well to combine the ingredients evenly.
- Cook on Low: Cover the slow cooker and cook the chili mixture on low heat for 5 and a half hours. This slow cooking process allows the flavors to meld and the chicken to become tender and juicy.
- Shred the Chicken: After 5 and a half hours, use two forks to shred the chicken thighs directly in the slow cooker. This makes it easier to distribute the chicken throughout the chili. Return the shredded chicken to the slow cooker and continue cooking for an additional 30 minutes to blend the flavors further.
- Season and Serve: Taste the chili and adjust the seasoning with additional salt and pepper if needed. Serve the chili warm, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or avocado slices for a delicious finish.
Notes
- For less heat, omit the jalapeños and cayenne pepper.
- Great northern beans are preferred for their creamy texture, but cannellini or navy beans can be used as substitutes.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add a squeeze of fresh lime juice just before serving to brighten the flavor.
- For a thicker chili, cook uncovered during the last 30 minutes to allow some liquid to evaporate.
