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For this tasty white chicken chili, you will need: - 2 lbs boneless, skinless chicken breasts - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cans (15 oz each) great northern beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 cup corn (frozen or canned) - 4 cups chicken broth - 1 cup heavy cream or coconut milk for a dairy-free option These ingredients come together to create a creamy and rich chili. The chicken gives it great protein, while the beans add fiber. The corn and green chilies contribute nice texture and a slight kick. You’ll need these spices to boost the taste: - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon oregano - ½ teaspoon salt - ½ teaspoon black pepper These spices add depth and warmth to the chili. Cumin brings a smoky note, while chili powder adds heat. Oregano gives a fresh taste that balances the creaminess. If you have specific dietary needs, here are a few easy swaps: - Use turkey or tofu instead of chicken for a lighter option. - Replace heavy cream with coconut milk for a dairy-free meal. - Use vegetable broth for a vegetarian version. These substitutions keep the dish delicious while meeting different dietary needs. Always feel free to get creative with your ingredients! Start by placing 2 lbs of boneless, skinless chicken breasts in the slow cooker. Next, chop one medium onion and mince three cloves of garlic. Put the onion and garlic on top of the chicken. Now, take two cans of great northern beans, drain and rinse them. Add the beans to the slow cooker. Open one can of diced green chilies and a cup of corn, either frozen or canned. Pour both into the pot. Finally, pour in 4 cups of chicken broth. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of oregano, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together. Cover the slow cooker with the lid. You can cook on low for 6 to 8 hours or on high for 4 to 5 hours. The chicken should be cooked through and tender. When the chicken is ready, remove it from the pot. Use two forks to shred the chicken into bite-sized pieces. Then, return the shredded chicken back to the slow cooker. Now, it’s time to add the cream. Pour in 1 cup of heavy cream or coconut milk if you prefer a dairy-free option. Mix it well and let it simmer on low for another 20 to 30 minutes. This helps blend all the flavors together. Before serving, taste the chili. Adjust the seasoning if needed. Ladle the chili into bowls and garnish with fresh cilantro and sliced jalapeños. Serve with tortilla chips on the side for a delicious crunch! To get the best flavor in your chili, use fresh ingredients. Fresh garlic and onion add depth. Also, use good quality chicken broth. This makes a big difference in taste. Don't skip the heavy cream or coconut milk; it adds richness. Let the chili simmer after you add the cream. This helps all the flavors blend well. If you like it spicy, add sliced jalapeños directly to the pot. You can also sprinkle in extra chili powder. Start with a small amount and taste as you go. Remember, you can always add more, but you can't take it out. For a milder version, skip the jalapeños and use less chili powder. One common mistake is not shredding the chicken well. Shredded chicken mixes better and absorbs the flavors. Another mistake is cooking too short a time. The longer cooking time helps the flavors develop. Lastly, don’t forget to taste your chili before serving. Adjust the seasoning if needed; this step is key for a great meal. {{image_2}} You can make your chili even better by adding more veggies. Try adding bell peppers, zucchini, or even spinach. These will add color and nutrients. Just chop them up and toss them in. You can add them at the same time as the other ingredients. This makes the dish heartier and more filling. If you like heat, make a spicy version of your chili. Add more diced green chilies or jalapeños. You can also mix in some cayenne pepper for extra kick. Start with a little, then taste and add more if you want. This will give your chili a nice, warm flavor that many will enjoy. For a vegetarian version, skip the chicken. Use more beans instead, like black beans or pinto beans. You can also add tofu for protein. Swap the chicken broth with vegetable broth. This will keep the taste delicious and full of flavor. You’ll still get a creamy texture by adding the heavy cream or coconut milk. I love this chili, and leftovers are a treat! To store, let the chili cool first. Use an airtight container for the best results. Keep it in the fridge for up to three days. If you want to enjoy it later, I recommend freezing. When you're ready to eat, reheating is easy. You can use a pot on the stove. Heat it over medium until hot. Stir often to avoid sticking. You can also use the microwave. Place it in a microwave-safe bowl. Heat in short bursts, stirring in between until warm. Freezing this chili is a great idea! Use freezer-safe containers or bags. Make sure to leave some space for expansion. It can last up to three months in the freezer. Thaw it overnight in the fridge before reheating. Enjoy your cozy meal anytime! Yes, you can use frozen chicken. Just place it in the slow cooker without thawing. The cooking time may increase by one hour. This method keeps the chicken juicy and tender. Always ensure the chicken reaches 165°F for safety. To make it dairy-free, swap the heavy cream for coconut milk. This will still give you a creamy texture. You can also use almond milk or oat milk, but they may not be as thick. Adjust the amount to your taste. Great toppings include fresh cilantro, sliced jalapeños, and avocado. You can also add shredded cheese and sour cream if you want. Tortilla chips are perfect for crunch. Feel free to mix and match to find your favorite combo! This blog post covered everything you need for Slow Cooker White Chicken Chili. We discussed the main ingredients, spices for added flavor, and substitutions for different diets. I shared step-by-step cooking instructions and tips to avoid common mistakes. We also explored tasty variations and storage tips to keep your chili fresh. In closing, enjoy making this easy dish that suits your taste and needs. You will impress your family and friends with this delicious recipe.

Slow Cooker White Chicken Chili

A hearty and creamy chili made with tender chicken, beans, and spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 cup corn (frozen or canned)
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • 1 bunch fresh cilantro, chopped (for garnish)
  • to taste sliced jalapeños (optional, for garnish)
  • as needed tortilla chips (for serving)

Instructions
 

  • In the slow cooker, place the boneless chicken breasts at the bottom.
  • Add the chopped onion and minced garlic to the slow cooker on top of the chicken.
  • Pour in the drained great northern beans, diced green chilies, and corn.
  • Add the chicken broth, cumin, chili powder, oregano, salt, and black pepper. Stir to combine all the ingredients.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is cooked through and tender.
  • Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
  • Stir in the heavy cream (or coconut milk) and mix well. Let it simmer for an additional 20-30 minutes on low to warm through and blend the flavors.
  • Taste and adjust seasoning if necessary.
  • Ladle the chili into bowls and garnish with fresh cilantro and sliced jalapeños. Serve with tortilla chips on the side for dipping!

Notes

For a dairy-free option, use coconut milk instead of heavy cream.
Keyword chicken, chili, slow cooker, white chili