The Coziest Slow Cooker White Chicken Chili Recipe for Fall Nights

Crafting a hearty white chicken chili in your slow cooker promises pure comfort on chilly evenings.

Beans, tender chicken, and aromatic spices meld together effortlessly inside this magical kitchen appliance.

Weeknight dinners suddenly become stress-free with minimal preparation required.

Creamy textures and robust southwestern flavors will make everyone at the table smile.

Packed with protein and warming spices, this dish feels like a warm embrace.

Minimal effort delivers maximum satisfaction when you let your slow cooker work its magic.

You’ll want to savor every delicious spoonful of this soul-warming meal.

Ingredients For Slow Cooker White Chicken Chili

• Chicken Breasts: The main protein source that becomes tender and easily shreddable during slow cooking.

• Great Northern Beans, Cannellini Beans: Creamy white beans that add texture and hearty substance to the chili.
• Corn: Sweet kernels that provide a pop of color and mild sweetness.
• Onion: Adds depth of flavor and aromatic base to the chili.
• Green Chiles: Provides a mild heat and distinctive southwestern flavor.
• Garlic: Offers a rich, pungent flavor that enhances the overall taste profile.

• Cumin, Chili Powder, Ground Coriander: Warm spices that create a classic southwestern flavor blend.
• Salt, Black Pepper: Essential seasonings that balance and enhance the dish's overall taste.
• Oregano, Cayenne Pepper: Additional herbs and spices that add complexity and optional heat.
• Chicken Broth: Provides liquid base and additional savory flavor to the chili.
• Cream Cheese, Sour Cream: Creamy ingredients that add richness and smooth texture.
• Lime Juice: Bright, acidic element that adds freshness to the chili.
• Cilantro: Fresh herb used as a garnish for added color and flavor.

Stepwise Slow Cooker White Chicken Chili Guide

Step 1: Prepare Slow Cooker Base

Layer chicken breasts at the bottom of the slow cooker, creating a solid foundation for your chili.

Step 2: Build Flavor Foundation

• Diced onion
• Minced garlic
• Great Northern beans
• Cannellini beans
• Corn kernels
• Diced green chiles

Step 3: Pour Liquid Gold

Gently pour chicken broth over all the ingredients, ensuring everything is well-moistened.

Step 4: Spice It Up

• Ground cumin
• Chili powder
• Ground coriander
• Salt
• Black pepper
• Dried oregano
• Cayenne pepper (optional for extra heat)

Step 5: Slow Cook To Perfection

Cover the slow cooker and let it work its magic. Cook on low for 6-8 hours or on high for 3-4 hours until chicken becomes wonderfully tender.

Step 6: Shred The Protein

Using two forks, shred the chicken directly inside the slow cooker, mixing it thoroughly with the other ingredients.

Step 7: Creamy Transformation

Stir in softened cream cheese and sour cream until the chili becomes rich and velvety.

Step 8: Bright Finish

Add a splash of fresh lime juice and mix well to brighten the flavors.

Step 9: Serve With Flair

Ladle the chili into bowls and garnish with freshly chopped cilantro for a pop of color and freshness.

Expert Tips For Slow Cooker Chicken Chili

• Opt for boneless, skinless chicken breasts to ensure tender, easy-to-shred meat without extra fat.
• Adjust spice levels by reducing or increasing cayenne pepper based on your heat tolerance.
• For a lighter version, swap full-fat cream cheese and sour cream with low-fat or Greek yogurt alternatives.
• Enhance protein content by adding quinoa or extra beans during the last hour of cooking.
• Freeze leftovers in airtight containers for up to 3 months, reheating with a splash of broth to maintain moisture.

Variations To Try With White Chicken Chili

• Spicy Southwest Edition: Replace green chiles with diced jalapeños and chipotle peppers for an extra kick of heat. Add smoked paprika for depth.
• Green Chicken Chili Style: Use only green chiles, tomatillos, and swap some white beans for poblano peppers. Include fresh green onions as garnish.
• Creamy Herb Infusion: Mix in fresh chopped basil and thyme. Replace cream cheese with goat cheese for a tangier profile. Reduce cayenne for milder flavor.
• Mediterranean Fusion: Incorporate kalamata olives, crumbled feta cheese, and dried oregano. Use Greek yogurt instead of sour cream for a lighter texture.

Serving Ideas For Slow Cooker White Chicken Chili

• Cozy Family Dinner Night: Ladle the white chicken chili into deep bowls and pair with warm cornbread or crispy tortilla chips for a satisfying meal that brings everyone together around the table.
• Tailgate Party Perfection: Set up a chili bar with toppings like shredded cheese, diced avocado, extra sour cream, and jalapeños so guests can customize their bowls during game day gatherings.
• Healthy Lunch Prep: Pack the chili in meal prep containers with a side of quinoa or brown rice for a protein-packed lunch that stays delicious and filling throughout the workweek.
• Warming Winter Comfort: Serve the chili in rustic ceramic mugs alongside a fresh green salad and crusty sourdough bread for a hearty meal that chases away cold weather blues.

How To Store Slow Cooker White Chicken Chili

• Transfer leftover chili to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent absorption of other food odors.
• Pour cooled chili into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. Label with the date and contents.
• Move frozen chili from the freezer to the refrigerator overnight for gradual thawing. Reheat gently in a pot on the stovetop, stirring occasionally to prevent scorching.
• Warm the chili in a saucepan over medium-low heat, adding a splash of chicken broth if it seems too thick. Stir frequently to ensure even heating and prevent sticking.

FAQs

• How do I know when the chicken is fully cooked?

The chicken is done when it easily shreds with two forks and reaches an internal temperature of 165°F. This typically takes 6-8 hours on low or 3-4 hours on high.

• Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just add an extra 1-2 hours to the cooking time to ensure they’re fully cooked and tender.

• Is this recipe spicy?

The recipe has mild heat from green chiles and optional cayenne pepper. You can adjust the spiciness by reducing or omitting the cayenne, or using mild green chiles.

• Can I make this recipe dairy-free?

Substitute cream cheese and sour cream with dairy-free alternatives like coconut cream or cashew cream to keep the creamy texture while making it dairy-free.

Why Slow Cooker White Chicken Chili Works

• Slow-Cook Simplicity: Minimal prep work lets the Crockpot do all the heavy lifting, making this recipe perfect for busy cooks who want delicious meals without constant monitoring.
• Customize Your Comfort: Flexible ingredients allow personalization with different beans, meat options, or spice levels, ensuring everyone can craft their perfect chili bowl.
• Crowd-Pleasing Flavor Explosion: Layered spices and slow-cooking technique guarantee a rich, hearty meal that satisfies hungry families and impresses dinner guests with complex, deep taste profiles.
• Meal Prep Champion: Generates generous portions that freeze beautifully, providing convenient future meals and saving precious cooking time during hectic weeks.

Slow Cooker White Chicken Chili Recipe

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4.6 from 33 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

White chicken chili from Mexico delights home cooks with its hearty blend of tender chicken, creamy beans, and zesty spices. Comforting flavors combine effortlessly, inviting you to savor each spoonful of this soul-warming meal.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cans (15 oz each) great Northern beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (4 oz each) diced green chiles
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 block (8 oz) cream cheese, softened
• 1/2 cup sour cream
• Juice of 1 lime
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Arrange chicken breasts as the foundational layer in the slow cooker, ensuring they create an even base.
2. Layer onions, garlic, Northern and cannellini beans, corn, and green chiles atop the chicken for maximum flavor distribution.
3. Cascade chicken broth over the ingredients, allowing liquid to permeate throughout the mixture.
4. Sprinkle cumin, chili powder, coriander, salt, black pepper, oregano, and optional cayenne to infuse robust seasoning.
5. Secure the lid and slow cook at low temperature (195°F) for 6-8 hours or high temperature (210°F) for 3-4 hours until chicken reaches tender consistency.
6. Utilize two forks to meticulously shred chicken directly within the slow cooker, creating uniform, bite-sized pieces.
7. Integrate softened cream cheese and sour cream, stirring continuously until mixture transforms into a creamy, homogeneous texture.
8. Finish with a vibrant splash of lime juice, gently incorporating to enhance overall flavor profile.
9. Transfer to serving bowls and garnish with fresh, chopped cilantro for a bright, aromatic finish.

Notes

• Enhance the chili’s creaminess by using room temperature cream cheese, which blends more smoothly into the dish.
• Customize heat levels by adjusting cayenne pepper or adding diced jalapeños for extra kick.
• For a lighter version, substitute full-fat dairy with Greek yogurt and low-fat cream cheese without compromising flavor.
• Simplify meal prep by using pre-cooked shredded chicken, reducing total cooking time to 1-2 hours on low setting.

• Prep Time: 15 minutes
• Cook Time: 8 hours (on Low) or 4 hours (on High)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 262 kcal
• Sugar: 3 g
• Sodium: 795 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 26 g
• Cholesterol: 55 mg