Easy Slow Cooker White Chicken Chili is a warm and creamy twist on the classic chili recipe. It’s made with tender shredded chicken, white beans, corn, and mild green chilies simmered together in a rich, flavorful broth. This dish combines the perfect balance of spice, creaminess, and comfort, making it an ideal meal for chilly days or busy weeknights.
White Chicken Chili:
This slow cooker version requires minimal prep yet delivers restaurant-quality taste. Each spoonful bursts with Southwest-inspired flavors, creamy texture, and hearty ingredients that leave you feeling full and satisfied. It’s a cozy one-pot meal everyone will love.
History :
White Chicken Chili became popular in the United States in the 1980s as a lighter, creamier alternative to traditional red chili. Originating from the Southwestern states, it swapped red beans and beef for white beans and chicken, resulting in a milder but equally satisfying dish. Over time, cooks began enhancing it with cream, cheese, and spices—creating the comforting version we enjoy today.
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White Chicken Chili
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 1 block (8 oz) cream cheese, softened
- ½ cup shredded Monterey Jack or Pepper Jack cheese
- Fresh cilantro and lime wedges for garnish
Instructions
- Place chicken, beans, corn, green chilies, onion, garlic, and spices in the slow cooker.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6 hours or on high for 3–4 hours until chicken is tender.
- Remove chicken, shred it with two forks, and return it to the pot.
Tips for White Chicken:
- For a thicker chili, mash some beans before serving.
- Add lime juice at the end for a zesty finish.
- If you prefer dairy-free, use coconut milk instead of cream cheese.
- Garnish with sliced green onions for extra freshness.
- Serve with cornbread or warm tortillas for a full meal.
FAQs for Chicken Chili:
Q: Can I use chicken thighs instead of breasts?
Yes, thighs add extra flavor and stay tender during slow cooking.
Q: Can I cook this on the stovetop?
Yes, simmer everything in a large pot for 45–60 minutes, then add the dairy at the end.
Q: Can I freeze White Chicken Chili?
Absolutely. Cool completely, then freeze in airtight containers for up to 3 months.
Q: How can I make it spicier?
Add diced jalapeños, hot sauce, or extra chili powder.
Q: What toppings go best?
Try shredded cheese, sour cream, diced avocado, crushed tortilla chips, or cilantro.
Conclusion:
Easy Slow Cooker White Chicken Chili is the perfect balance of creamy, hearty, and satisfying. It’s a simple recipe that turns everyday ingredients into a comforting bowl of goodness. Whether you’re meal prepping for the week or serving it at a family dinner, this dish delivers comfort and flavor in every bite.