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Crock-Pot White Chicken Chili Recipe

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3.8 from 31 reviews

This Crock-Pot White Chicken Chili is a comforting and flavorful slow-cooked dish featuring tender shredded chicken thighs, white beans, green chiles, and a blend of aromatic spices. It’s creamy, mildly spicy, and perfect for a cozy meal with fresh toppings like avocado, cilantro, and lime.

Ingredients

Chili Base

  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 jalapeño, seeded, finely chopped, plus more thinly sliced for serving
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper (optional)

Beans and Broth

  • 2 (15.5-oz.) cans white beans (such as Great Northern or cannellini), 1 can drained
  • 1 1/2 cups low-sodium chicken broth
  • 2 (4-oz.) cans green chiles

Final Additions and Toppings

  • 1 1/2 cups frozen corn
  • 1/2 cup sour cream, plus more for serving
  • Sliced avocado, for serving
  • Finely chopped fresh cilantro, for serving
  • Lime wedges, for serving

Instructions

  1. Combine Ingredients in Slow Cooker: In a medium or large slow cooker, add the finely chopped onion, garlic, chopped jalapeño, chicken thighs, dried oregano, ground cumin, kosher salt, freshly ground black pepper, and optional cayenne. Then, cover with the white beans including the liquid from one can, low-sodium chicken broth, and green chiles. Stir gently to combine all ingredients evenly.
  2. Slow Cook the Chili: Cover the slow cooker with its lid and cook on High for 3 to 4 hours, or on Low for 8 hours. The chili is done when an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C), ensuring the chicken is fully cooked and tender.
  3. Shred the Chicken: Carefully transfer the cooked chicken thighs to a cutting board and let them cool slightly for easy handling. Using two forks, shred the chicken into bite-sized pieces, discarding any excess fat if necessary.
  4. Puree Beans and Finish Chili: Remove about 3/4 cup of the beans along with some cooking liquid and transfer to a bowl or measuring cup. Using a fork or an immersion blender, puree this portion until smooth. Return the shredded chicken and pureed beans to the slow cooker. Add frozen corn and sour cream. Continue to cook on High for about 30 minutes, or until the corn is cooked through and the chili is creamy and heated well.
  5. Season and Serve: Taste and adjust seasoning with additional salt and black pepper if needed. Serve the chili topped with a dollop of sour cream, sliced jalapeño, diced avocado, fresh cilantro, and a squeeze of lime juice for added brightness and flavor.

Notes

  • For less heat, omit the jalapeño or leave out the seeds before chopping.
  • You can substitute chicken breasts for thighs but thighs provide more moist and flavorful meat.
  • The optional cayenne pepper adds extra spice but can be omitted for a milder chili.
  • Use an immersion blender for a smoother chili texture or a fork for a chunkier consistency.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely.
  • If you prefer, this chili can be made in a stovetop pot simmered gently for about 1 to 1.5 hours instead of slow cooking.

Find it online: https://flavorspath.com/crock-pot-white-chicken-chili-recipe/