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
Scale
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.
