If you’re craving something cozy, hearty, and bursting with flavor, this Slow Cooker White Chicken Chili Recipe is going to become your new go-to. It’s a perfect blend of tender chicken thighs, creamy northern beans, and a vibrant combination of spices that warm you up from the inside out. The slow cooker does all the work, melding the ingredients together into a comforting dish that’s perfect for chilly nights or any time you want a satisfying, wholesome meal. Trust me, once you try this chili, it will quickly become a staple in your recipe lineup.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a vital role in creating the rich and balanced flavor that makes this dish so memorable. From the soft chicken thighs to the zing of fresh jalapeños, every component adds character to the texture and color of the chili.
- 1 pound boneless skinless chicken thighs: These stay juicy and tender after slow cooking, unlike breast meat that can dry out.
- 1/2 sweet onion, chopped: Adds a gentle sweetness and depth to the chili’s flavor base.
- 1/2 green pepper, seeds removed, chopped: Offers a fresh crunch and slight bitterness that balances spice.
- 1 to 2 Jalapeños, seeds removed, chopped (optional): For a little kick—adjust based on your heat preference.
- 4 garlic cloves, minced: Garlic infuses the dish with its unmistakable aromatic punch.
- 2 15 oz cans great northern beans, drained and rinsed: Creamy beans add heft and smooth texture to the chili.
- 3 4 oz cans green chilies: These mild chilies contribute a bright, tangy flavor without overpowering heat.
- 32 oz chicken broth: The flavorful liquid base that ties all the ingredients together.
- 2 teaspoons chili powder: Gives warmth and subtle smoky undertones.
- 2 teaspoons cumin: Essential for earthiness and depth in any chili recipe.
- 1 teaspoon oregano: Herbaceous notes that complement the spices beautifully.
- 1/4 teaspoon paprika: Adds color and a hint of sweetness.
- 1/4 teaspoon cayenne pepper (optional): For those who like their chili with extra heat.
- Salt and pepper, to taste: Enhances and balances all the flavors.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Prepare the Chicken Chili
Start by placing the chicken thighs in the bottom of your slow cooker. This ensures they cook evenly and soak up the flavors from all the ingredients around them. Next, add the chopped onion, green pepper, jalapeños, and garlic right on top. This layering helps build that amazing base flavor you’re aiming for in the chili.
Step 2: Add the Remaining Ingredients
Pour in the drained great northern beans, green chilies, and the full amount of chicken broth. Sprinkle the chili powder, cumin, oregano, paprika, cayenne pepper (if using), salt, and pepper over everything. Give it a good stir so that all the spices and ingredients start mingling together, making sure nothing is left untouched.
Step 3: Slow Cook to Perfection
Set your slow cooker to low and let it work its magic for about 5 and a half hours. This slow and steady cooking allows the chicken to become fall-apart tender while letting those spices infuse throughout the broth. You’ll start noticing wonderful aromas filling your kitchen as the chili simmers away gently.
Step 4: Shred and Continue Cooking
After the initial cooking time, carefully shred the chicken thighs directly in the slow cooker using two forks. This step makes sure every bite of chili has tender, shredded chicken woven throughout. Return the shredded chicken to the slow cooker and cook for another 30 minutes, allowing the flavors to marry perfectly.
Step 5: Final Seasoning and Serve
Taste your chili and adjust the seasoning with more salt, pepper, or spice if needed. Your Slow Cooker White Chicken Chili Recipe is now ready to be ladled into bowls and enjoyed!
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
Nothing completes this chili like a few thoughtful garnishes. Try a dollop of sour cream or Greek yogurt for creaminess, a handful of shredded cheese for richness, and some fresh chopped cilantro for brightness. A squeeze of lime juice and some sliced avocado can add layers of cool, refreshing contrast to the warm chili.
Side Dishes
This chili pairs wonderfully with simple sides like warm cornbread or garlic bread to soak up every last drop. A crisp green salad or some crunchy tortilla chips can balance the creaminess and add texture, creating a meal that feels both comforting and complete.
Creative Ways to Present
For a fun twist, serve the chili inside a hollowed-out bread bowl for a rustic touch. Alternatively, top individual bowls with a sprinkle of toasted pepitas or crumbled tortilla chips. If you want to make it a crowd-pleaser, consider offering a chili bar with various toppings laid out for everyone to customize their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
After your feast, store any leftover chili in airtight containers in the refrigerator. It will keep beautifully for about 3 to 4 days, making it an excellent meal prep option or a ready-to-go weekday dinner companion.
Freezing
If you want to save this Slow Cooker White Chicken Chili Recipe for longer, it freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving a bit of space for expansion. It will stay fresh for up to 3 months, allowing you to enjoy comfort food any time you need a quick, satisfying meal.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If reheating from frozen, thaw it overnight in the fridge first or use the defrost setting on your microwave followed by warming. Adding a splash of broth or water can help regain that perfect chili consistency when reheated.
FAQs
Can I use chicken breasts instead of thighs?
You can, but thighs tend to stay juicier and more tender during the long cooking process. Chicken breasts can dry out a bit, so if you use them, watch the cooking time closely or add a little extra broth to keep the chili moist.
How spicy is this chili?
The heat level is adjustable depending on your taste. The recipe includes optional jalapeños and cayenne pepper, so you can leave those out for a milder dish or add more for extra kick. The slow cooking mellow some heat, creating a balanced warmth rather than intense spiciness.
Do I need to soak the beans before using?
Since this recipe uses canned great northern beans that are already cooked, no soaking is necessary. Just drain and rinse them to reduce excess sodium and improve the overall flavor and texture.
Can I make this chili in advance?
Absolutely! This chili actually tastes even better the next day as the flavors have more time to develop. You can prepare it fully and refrigerate or freeze it, then reheat when you’re ready to enjoy.
What if I don’t have a slow cooker?
You can adapt the recipe to a stovetop method by simmering everything in a large pot over low heat for about 1.5 to 2 hours until the chicken is tender and flavors meld. Just be sure to cook slowly and stir occasionally to avoid burning.
Final Thoughts
This Slow Cooker White Chicken Chili Recipe truly feels like a warm hug in a bowl—easy to make, packed with flavor, and endlessly satisfying. Whether you’re feeding a family or simply want a comforting meal to curl up with, this chili has got you covered. Give it a try and watch it become an instant favorite that you turn to over and over again.
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 5 servings
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker White Chicken Chili is a hearty and flavorful dish made with tender chicken thighs, great northern beans, green chilies, and a blend of spices. Perfect for an easy, comforting meal, it simmers slowly to develop rich flavors and is ready in just over 6 hours. Ideal for busy days, this chili offers a mild yet spicy kick and can be customized with jalapeños for extra heat.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 sweet onion, chopped
- 1/2 green pepper, seeds removed, chopped
- 1 to 2 jalapeños, seeds removed, chopped (optional)
- 4 garlic cloves, minced
- 2 (15 oz) cans great northern beans, drained and rinsed
- 3 (4 oz) cans green chilies
- 32 oz chicken broth
Spices and Seasonings
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken Chili: Place the chicken thighs in the bottom of a 6-quart or larger slow cooker to ensure there is enough space for all the ingredients to cook evenly.
- Add Ingredients: Add the chopped sweet onion, green pepper, jalapeños (if using), minced garlic, drained great northern beans, green chilies, chicken broth, chili powder, cumin, oregano, paprika, cayenne pepper (if using), salt, and pepper to the slow cooker. Stir everything well to combine the flavors.
- Cook Slowly: Set the slow cooker on low and cook for 5 and a half hours. This slow cooking process allows the chicken to become tender and absorb the spices.
- Shred Chicken: After 5 and a half hours, shred the chicken thighs directly in the slow cooker using two forks. This will distribute the chicken evenly throughout the chili.
- Finish Cooking: Return the shredded chicken to the slow cooker and cook for an additional 30 minutes on low. This step helps blend the chicken with the chili’s flavors.
- Season and Serve: Taste the chili and adjust the seasoning with additional salt and pepper if needed. Serve the chili warm, garnished with your favorite toppings such as sour cream, shredded cheese, or fresh cilantro.
Notes
- For a spicier chili, include the jalapeños and cayenne pepper; omit for a milder flavor.
- Use chicken breasts as a leaner alternative to thighs, but cooking times may vary slightly.
- Drain and rinse the beans to reduce sodium content and improve texture.
- Slow cooker sizes may vary; ensure at least a 6-quart cooker to prevent overflow.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
