Slow Cooker White Chicken Chili – Delicious and Creamy
Slow Cooker White Chicken Chili is one of the easiest ways to make this delicious chili. When you are in the mood for a comforting meal but don't want to spend all day standing in the kitchen, then all you need is to plug your crockpot in and make this Slow Cooker White Chicken Chili. It’s wonderfully hearty, comforting, and the layers of flavors are out of this world! Just dump everything in your slow cooker and let it do the hard work for you!
With winter fast approaching, that means it is time for more comfort foods. Well, my top recipe is Slow Cooker White Chicken Chili! It is simple and delicious and no need for too much of a fuss in the kitchen! It’s so deliciously savory with just the right amount of spice! This is one of the tastiest dump and go, crock pot chili recipes! It makes for a wonderfully cozy and delicious comfort meal, either for dinner or lunch! Just set it and forget it. No need to watch it.
Besides being delicious and super easy to make, I love how hearty and thick this soup is! This White Chicken Chili is bursting with flavor with every spoonful! Made with so many favorites, from the chicken cut into chunks, hearty beans, mild green chilies, and spices to tease all your senses. It pairs well with our JALAPEÑO CHEDDAR BISCUITS that you can find on the blog.
How To Make White Chicken Chili
As I said, this Slow Cooker White Chicken Chili is so easy to make. All you do is add all the ingredients and set the slow cooker. Just combine all the ingredients in your slow cooker, turn the heat on, and when you come back a few hours later it’s all done! It couldn’t get any easier than that.
Let's get started making the White Chicken Chili (you’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post). So let’s get started!
KITCHEN TOOLS YOU MAY NEED
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Slow Cooker White Chicken Chili Ingredients
- Great Northern beans
- Water
- Boneless, skinless chicken breasts, cut into chunks
- Red onion
- Garlic
- Mild Green Chilies
- Ground Cumin
- Chili Powder
- Mexican oregano
- Ground coriander
- Chipotle pepper powder
- Chicken broth
- Salt
- Pepper
- Mexican blend cheese
Optional
- Cilantro
- Avocado
- Limes
- Jalapeno Pepper
Slow Cooker White Chicken Chili Instructions
Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans.
Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low.
When cook time is complete, remove the lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow the cheese to melt for 1-2 minutes.
Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired. Enjoy!
Slow Cooker White Chicken Chili Tips and Questions
How do you thicken white chicken chili
You can thicken it through simmering, thicken it through adding masa or cornmeal or thicken it by pureeing some of the beans.
Can white chicken chili be frozen
Slow cooker white chicken chili, all of the ingredients can be assembled ahead, and stored in the fridge for 2-3 days, or in the freezer for longer-term. I recommend these heavy-duty freezer bags
How long does Slow Cooker White Chicken Chili last in the fridge
Properly stored, cooked chili will last for 3 to 4 days in the refrigerator.
White Chicken Chili Recipe Printable
Slow Cooker White Chicken Chili
Ingredients
- 3 15- oz. cans Great Northern beans divided
- 1/3 c. water
- 1½ lbs. boneless skinless chicken breasts, cut into chunks
- ½ small red onion diced
- 3-4 cloves garlic chopped
- 1 4- oz. can mild green chilies
- 1 T. ground cumin
- 2 t. chili powder
- 1 t. Mexican oregano
- 1 t. ground coriander
- ½ t. chipotle pepper powder
- 3 c. chicken broth preferably organic
- Sea salt and black pepper to taste
- 1½ c. Mexican blend cheese finely shredded, divided
Optional, to serve:
- ¼ c. fresh cilantro chopped
- 1 small avocado diced
- 1 medium jalapeño pepper sliced
- 2 large limes cut into wedges
Instructions
- Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans.
- Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low.
- When cook time is complete, remove lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for 1-2 minutes.
- Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired. Enjoy!
