Picture a steaming bowl of hearty white chicken chili, with tender chunks of chicken and creamy beans enveloped in a savory broth.
There’s something about the comforting aroma filling the kitchen that makes it feel like home.
This slow-cooker recipe isn’t only easy to prepare but also delivers a cozy and indulgent meal perfect for any occasion.
As the ingredients meld together, they transform into a flavorful masterpiece.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 slow cooker
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 measuring spoon
- 1 mixing spoon
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) green chilies, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking White Chicken Chili in a slow cooker, you can follow this timeline:
- Reading and Preparation (10 minutes)
- Spend about 10 minutes reading through the recipe and gathering all the necessary ingredients and equipment. This will help you understand the steps and guarantee everything is ready to go.
- Prep Time (15 minutes)
- Dice the onion and mince the garlic.
- Drain and rinse the white beans and corn.
- Measure out the ground cumin, chili powder, salt, and black pepper.
- Chop the fresh cilantro for garnish.
- Assembling (5 minutes)
- Place the chicken breasts in the slow cooker.
- Add the diced onion, minced garlic, white beans, corn, green chilies, ground cumin, chili powder, salt, and black pepper to the slow cooker.
- Pour the chicken broth over the mixture and stir to combine all ingredients.
- Cook Time (4 hours)
- Set the slow cooker to low and cook for 4 hours.
- During this time, you can attend to other tasks or simply relax, as the slow cooker will handle the cooking.
- Shredding and Finishing (10 minutes)
- After 4 hours, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the sour cream and let the chili rest for 5 minutes to thicken slightly.
- Serving (5 minutes)
- Serve the chili warm, garnished with fresh cilantro.
- Optionally, add a squeeze of fresh lime juice for enhanced flavor.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, minced garlic, white beans, corn, green chilies, ground cumin, chili powder, salt, and black pepper to the slow cooker.
Pour the chicken broth over the mixture.
Stir to combine all ingredients.
Cover and cook on low for 4 hours.
After cooking, remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir in the sour cream.
Let the chili rest for 5 minutes to thicken slightly.
Serve warm, garnished with fresh cilantro.
Serving Tips
- Tortilla Chips: Serve alongside for added crunch and a fun dipping option.
- Rice: Pair with a side of rice to make the meal more filling.
- Avocado Slices: Top the chili with fresh avocado for a creamy texture and flavor.
- Lime Wedges: Offer lime wedges for a zesty kick that enhances the dish.
- Cheddar Cheese: Sprinkle with shredded cheddar cheese for a cheesy, savory touch.
Storage
To store White Chicken Chili, let it cool completely.
Then transfer to airtight containers.
Refrigerate for up to 4 days.
Or freeze for up to 3 months.
Reheat before serving.
Freezing
To freeze White Chicken Chili, let it cool completely.
Then, portion it into airtight containers or freezer bags.
Label with date and freeze up to 3 months for ideal freshness.
Reheating
To reheat White Chicken Chili, use a microwave or stovetop.
Stir occasionally for even heating.
Add a splash of broth if it’s too thick.
Heat until steaming hot.
Final Thoughts
White Chicken Chili is a comforting and flavorful dish that’s easy to prepare in a slow cooker.
Serve it warm, garnished with fresh cilantro for an added burst of freshness.
Adjust the spices to your taste, and consider adding a squeeze of fresh lime juice for an extra zing. Enjoy this delicious and easy-to-make American classic!
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely, you can swap chicken breasts for thighs! Thighs add a richer flavor and stay juicy. I’ve done it, and the result was deliciously tender. Just guarantee they’re boneless, skinless, and adjust cooking time if needed.
Is It Possible to Make This Recipe Vegetarian?
You can make it vegetarian by swapping chicken with tofu or more beans. I once used tofu, and it absorbed the spices beautifully. Just dice it, add it with other ingredients, and enjoy the hearty flavors.
How Can I Make the Chili Spicier?
To spice up your chili, add extra chili powder or throw in some diced jalapeños. For a personal touch, I once added a splash of hot sauce, which gave it a delightful kick. Experiment and enjoy!
Can I Use Dried Beans Instead of Canned Beans?
You can absolutely use dried beans, but you’ll need to soak them overnight and cook them beforehand. I once tried skipping this step, and my beans were crunchy. Trust me, it’s worth the extra effort!
What Are Some Alternative Toppings or Garnishes?
You can top your dish with avocado slices or a sprinkle of shredded cheese. I’ve found that a dollop of Greek yogurt adds creaminess. A squeeze of lime juice and jalapeño slices give it a zesty kick!
White Chicken Chili Slow Cooker
Equipment
- 1 slow cooker
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Measuring spoon
- 1 Mixing spoon
Ingredients
- 2 pound boneless, skinless chicken breasts
- 1 medium onion diced
- 2 clove garlic minced
- 2 can white beans 15 ounces each, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can green chilies 4 ounces, diced
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup fresh cilantro chopped
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the diced onion, minced garlic, white beans, corn, green chilies, ground cumin, chili powder, salt, and black pepper to the slow cooker.
- Pour the chicken broth over the mixture.
- Stir to combine all ingredients.
- Cover and cook on low for 4 hours.
- After cooking, remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir in the sour cream.
- Let the chili rest for 5 minutes to thicken slightly.
- Serve warm, garnished with fresh cilantro.
Notes
