The aroma of a simmering pot of chili instantly transports me to cozy evenings, and there’s something undeniably magical about a slow cooker that amplifies that feeling. White Chicken Chili, in particular, always hits the spot with its creamy, subtly spicy notes. It’s a dish that feels both wholesome and indulgent, and the best part? When you make a big batch, you’re not just making one dinner – you’re crafting a foundation for several delicious, easy meals throughout the week.
Why You’ll Love This Dish
This isn’t just another chili recipe; it’s a strategic move for anyone looking to bring more homemade goodness to their table without the daily kitchen grind. The slow cooker does 90% of the work, infusing the chicken with incredible flavor and tenderizing it until it practically melts in your mouth. This recipe is perfect for busy weeknights, meal prepping for the week ahead, or even feeding a crowd with minimal fuss. Plus, it’s incredibly versatile, acting as a blank canvas for various culinary creations.
> “I used to think chili was a weekend project, but this slow cooker white chicken chili totally changed my mind. I made a big pot on Sunday and had delicious, different dinners for practically the whole week. It’s a game-changer!” – A Happy Home Cook
How This Recipe Comes Together
Making White Chicken Chili in a slow cooker is delightfully straightforward. The beauty lies in its “set it and forget it” nature. You’ll essentially combine all your ingredients in the slow cooker, let the magic happen over several hours, then shred the succulent chicken. From there, you’re ready to serve your first hearty bowl, or get creative with the three additional dinner ideas we’ll share. It’s comforting, satisfying, and unbelievably simple.
What You’ll Need
To get started on your White Chicken Chili journey, gather these items:
- Boneless, Skinless Chicken Breasts or Thighs: About 2-3 pounds. Thighs offer a richer flavor and stay incredibly moist.
- Canned Great Northern or Cannellini Beans: 2 (15-ounce) cans, rinsed and drained. These provide a creamy texture and protein.
- Canned Diced Green Chiles: 1 (4-ounce) can, undrained. Adds a mild, zesty kick.
- Canned Green Enchilada Sauce: 1 (10-ounce) can. For a depth of flavor and a touch of heat.
- Chicken Broth: 4 cups, low sodium. The liquid base for your chili.
- Onion: 1 medium, chopped. Aromatic foundation.
- Garlic: 3-4 cloves, minced. Essential flavor booster.
- Cumin: 1 tablespoon. The signature spice of chili.
- Chili Powder: 1 tablespoon. Adds warmth and depth.
- Dried Oregano: 1 teaspoon. Earthy notes.
- Salt and Black Pepper: To taste.
- Optional for Creaminess: 1/2 cup sour cream or cream cheese, stirred in at the end.
Directions to Follow
Now, let’s get that delicious chili cooking!
- Prep Your Ingredients: Chop your onion and mince your garlic. Rinse and drain your beans.
- Combine in the Slow Cooker: Place the chicken breasts or thighs at the bottom of your slow cooker.
- Add Remaining Ingredients: Pour in the rinsed beans, diced green chiles (undrained), green enchilada sauce, chicken broth, chopped onion, minced garlic, cumin, chili powder, oregano, salt, and pepper.
- Cook It Up: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
- Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Stir in Creaminess (Optional): If using, stir in the sour cream or cream cheese until well combined and heated through.
- Taste and Adjust: Give it a taste test and adjust seasonings as needed. If you prefer it spicier, add a pinch of cayenne pepper.
How to Serve White Chicken Chili
The beauty of this chili is how wonderfully it pairs with a variety of toppings and transforms into different meals.
For a Classic Bowl: Serve hot with a generous sprinkle of shredded Monterey Jack or cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, and some crispy tortilla strips or corn chips for crunch.
Dinner Idea 1: Chili Stuffed Sweet Potatoes: Bake sweet potatoes until tender. Split them open and spoon a generous amount of warm chili inside. Top with cheese, avocado, and a squeeze of lime.
Dinner Idea 2: Chili Tostadas: Spread warm chili over crispy tostada shells. Add shredded lettuce, salsa, and a sprinkle of cotija cheese for a quick and satisfying meal.
Dinner Idea 3: White Chicken Chili Nachos: Layer tortilla chips on a baking sheet, pile on the chili, then copious amounts of shredded cheese. Bake until bubbly and serve with all your favorite nacho toppings: salsa, guacamole, sour cream, and pickled jalapeños.
Dinner Idea 4: Chili Quesadillas: Spread chili on one half of a tortilla, sprinkle with cheese, fold, and grill until golden brown and the cheese is melted. Serve with dipping salsa or extra sour cream.
Storage and Reheating Tips
One of the greatest advantages of making a large batch of White Chicken Chili is effortless meal prep and delicious leftovers.
- Refrigeration: Store cooled chili in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This chili freezes wonderfully! Allow it to cool completely, then transfer it to freezer-safe bags or containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave until hot, stirring occasionally. For larger batches, reheat gently on the stovetop over medium-low heat, stirring frequently, until warmed through. You may need to add a splash of chicken broth or water to thin it slightly if it’s too thick.
Tricks for Success
- Don’t Skimp on the Beans: Rinsing the canned beans removes excess sodium and starch, leading to a cleaner flavor profile.
- Go for Thighs: While chicken breasts are fine, boneless, skinless chicken thighs tend to yield a more flavorful and tender chili thanks to their higher fat content.
- Creamy Finish: If you like a truly creamy chili, stir in half a block of cream cheese or some sour cream at the very end after the chicken is shredded. It melts into a velvety texture.
- Spice Level Adjustment: Start with the suggested chili powder and green chiles. If you crave more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce when serving, or even a sliced jalapeño to the slow cooker (remove before shredding chicken if you don’t want too much spice).
Creative Twists
- Smoky Flavor: Add a teaspoon of smoked paprika along with the other spices for a lovely smoky depth.
- Corn Addition: Stir in a can of drained corn or a cup of frozen corn during the last 30 minutes of cooking for added sweetness and texture.
- Vegetarian Option: Skip the chicken and use vegetable broth, adding extra beans and perhaps some diced zucchini or bell peppers for a hearty vegetarian chili.
- Different Beans: While Great Northern or cannellini beans are traditional, try swapping one can for black beans for a slightly different flavor and color.
Common Questions
How long does it take to cook White Chicken Chili in a slow cooker?
On low, it typically cooks in 6-8 hours. If you’re in a bit more of a hurry, you can cook it on high for 3-4 hours. The key is ensuring the chicken is tender enough to shred easily.
Can I make this chili spicier?
Absolutely! To increase the heat, you can add a pinch of cayenne pepper, an extra can of diced green chiles (or a spicier variety like jalapeño), or even a dash of your favorite hot sauce to the slow cooker. You can also serve it with fresh or pickled jalapeños.
What are some good toppings for White Chicken Chili?
The options are endless! Popular toppings include shredded cheese (Monterey Jack, cheddar, or cotija), sour cream or Greek yogurt, chopped fresh cilantro, diced avocado, sliced jalapeños, tortilla strips or crushed tortilla chips, a squeeze of lime juice, and a dash of hot sauce.
Creamy Slow Cooker White Chicken Chili
Equipment
- slow cooker
- forks
Ingredients
Main Ingredients
- 2-3 pounds boneless, skinless chicken breasts or thighs
- 2 (15-ounce) cans Great Northern or Cannellini Beans rinsed and drained
- 1 (4-ounce) can diced green chiles undrained
- 1 (10-ounce) can green enchilada sauce
- 4 cups low-sodium chicken broth
- 1 medium onion chopped
- 3-4 garlic minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup sour cream or cream cheese optional, for creaminess
Instructions
Preparation
- Chop the onion and mince the garlic, then rinse and drain the beans.
- Place the chicken breasts or thighs at the bottom of your slow cooker.
- Add the rinsed beans, undrained diced green chiles, green enchilada sauce, chicken broth, chopped onion, minced garlic, cumin, chili powder, oregano, salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
Finishing Touches
- Remove the cooked chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the pot.
- If desired, stir in the sour cream or cream cheese until well combined and heated through.
- Taste and adjust seasonings; add cayenne pepper for extra spice if preferred.