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Slow Cooker White Chicken Chili: A Delicious and Easy Recipe for Comfort Food


  • Author: Dottie
  • Total Time: 395 minutes
  • Yield: 6-8 servings 1x

Description

This creamy white chicken chili is a comforting dish filled with tender chicken, white beans, corn, and spices, finished with a rich creaminess. Topped with fresh cilantro and avocado, it’s perfect for chilly evenings and can be easily reheated for a quick meal.


Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Start by preparing your chicken. If the chicken breasts are large, consider cutting them into smaller pieces to ensure they cook evenly and can be shredded easily later.
  2. Dice the onion into small pieces. This will help it cook down and blend into the chili.
  3. Minced garlic should be finely chopped to release its flavor effectively. You can use a garlic press for convenience.
  4. Drain and rinse the white beans under cold water to remove excess sodium and any canning liquid.
  5. Drain the corn as well, ensuring it’s ready to be added to the slow cooker.
  6. In your slow cooker, place the prepared chicken breasts at the bottom. This allows the juices from the chicken to flow into the other ingredients as they cook.
  7. Add the diced onion and minced garlic on top of the chicken. This layering helps to infuse the chicken with flavor.
  8. Next, add the drained white beans and corn. Spread them evenly over the chicken and onion mixture.
  9. Pour in the can of diced green chilies, ensuring it’s evenly distributed throughout the mixture.
  10. Now, add the chicken broth. This will be the base of your chili, so make sure to cover all the ingredients.
  11. Sprinkle in the ground cumin, chili powder, dried oregano, salt, and black pepper. Stir gently to combine the spices with the other ingredients without disturbing the chicken too much.
  12. Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time on low will yield more tender chicken.
  13. About 30 minutes before the cooking time is up, check the chicken. It should be cooked through and easily shreddable. If it is, use two forks to shred the chicken directly in the slow cooker.
  14. After shredding the chicken, stir in the heavy cream or half-and-half. This will add a creamy texture to your chili. Mix well to combine.
  15. Finally, add the shredded Monterey Jack cheese to the chili. Stir until the cheese is melted and fully incorporated into the mixture.
  16. Once the cheese has melted and the chili is heated through, it’s time to serve. Ladle the chili into bowls.
  17. Garnish each bowl with freshly chopped cilantro for a burst of flavor and color.
  18. Add a few slices of avocado on top for creaminess and healthy fats.
  19. Serve with lime wedges on the side. Squeezing fresh lime juice over the chili just before eating enhances the flavors significantly.
  20. For an extra touch, consider serving the chili with tortilla chips or warm cornbread on the side for dipping.

Notes

  • For a spicier version, consider adding jalapeños or a dash of hot sauce.
  • This chili can be made ahead of time and tastes even better the next day as the flavors meld together.
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes