Slow Cooker White Chicken Chili

Name: Slow Cooker White Chicken Chili
Total time: 6 h
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 3 tablespoons unsalted butter; 1 large yellow or red onion, finely chopped; Kosher salt; 10 garlic cloves, finely chopped; 1 jalapeño, minced; 3 (4-ounce) cans chopped green chiles, hot, mild or a combination; 2 teaspoons ground cumin; 2 teaspoons onion powder; 1 teaspoon dried oregano; 1/2 teaspoon ground cayenne; 2 pounds boneless, skinless chicken thighs; 3 cups chicken stock; 2 (14-ounce) cans great Northern beans, drained and rinsed; 1 1/2 cups frozen corn; 1 cup finely chopped fresh cilantro (about 1 small bunch), optional; 1 lime, juiced (about 2 tablespoons); Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

By Sarah DiGregorio

Total Time: 4 to 6 hours
Rating: 5(8,858)
Comments: Read comments

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

3tablespoons unsalted butter
1large yellow or red onion, finely chopped
Kosher salt
10garlic cloves, finely chopped
1jalapeño, minced
3(4-ounce) cans chopped green chiles, hot, mild or a combination
2teaspoons ground cumin
2teaspoons onion powder
1teaspoon dried oregano
½teaspoon ground cayenne
2pounds boneless, skinless chicken thighs
3cups chicken stock
2(14-ounce) cans great Northern beans, drained and rinsed
1½cups frozen corn
1cup finely chopped fresh cilantro (about 1 small bunch), optional
1lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
Step 2
Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
Step 3
Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop. In step 2, add 4 cups stock instead of 3 cups and bring the mixture come to a simmer over medium-high. Reduce the heat to low, cover, and cook until the chicken is tender, stirring occasionally, about 35 minutes.

Ratings

5 out of 5

8,858 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Clark W.6 years ago

Made with Instant Pot. 10 minutes on high pressure (after chicken is introduced) with a 10 minute natural release worked great. Used a but more than half of the garlic, since it wasn't going to lose potency over the slow cook. Otherwise by the book. I found this very simple but tasty and comforting!

Kirsten6 years ago

Is there a hack for making this in the instant pot?

gpsdenver6 years ago

Delicious! Made more or less as directed but used Dutch oven instead of slow cooker. Used some fire roasted Hatch chilies I had saved in the freezer from the summer instead of the canned green chilies. Also skipped the jalapeños since the Hatch chilies already had some heat. Did not add the beans at same time as chicken because I was concerned that cooking canned beans that long would break them down too much, so I added the beans after shredding the chicken. Will definitely make again!

lauren2 weeks ago

This was so great as others have said in a pressure cooker/ instant pot. the chicken shredded so easily. I otherwise did recipe as written but also added 3 small cans of Herdez Salsa verde to give it some tomatillo flavor and because of that addition I didn't add salt and it was so perfect. Spicy and hearty and a huge hit.

Tori V.1 month ago

My most cooked recipe ever. It's fun to make little adjustments to switch it up - I subbed in hominy for the beans a la pozole verde which is now the only way my partner wants to eat it! Highly highly recommend.

Susie1 month ago

Good recipe but I don't like it with thighs, which don't shred well. Next time I'll use breasts.

Private comments are only visible to you.