There’s nothing quite like the aroma of a hot, hearty chili simmering away in the slow cooker on a chilly day. That’s exactly the scene I had in my kitchen last weekend when I decided to whip up a batch of my family’s favorite Slow Cooker White Chicken Chili. As the flavors melded together over the course of the 6-hour cook time, the house filled with the irresistible scents of garlic, cumin, and the warmth of chili powder. My kids were practically pacing the kitchen, eager to dive into the delicious stew as soon as it was ready.
When it was finally time to serve, the results were nothing short of spectacular. The chicken was fork-tender, the beans were perfectly creamy, and the broth had a rich, velvety texture thanks to the addition of heavy cream. I topped each steaming bowl with a generous sprinkle of shredded cheese, a dollop of cool sour cream, and freshly chopped cilantro. It was comfort food at its finest – the kind of meal that warms you from the inside out on a chilly evening. Needless to say, there weren’t any leftovers that night!
Table of Contents
Why This Slow Cooker White Chicken Chili Recipe Will Become Your Go-To
The Secret Behind Perfect Slow Cooker White Chicken Chili
The key to this Slow Cooker White Chicken Chili recipe is in the slow cooking process. By letting the ingredients simmer away in the crock pot for a full 6 hours, the flavors have ample time to meld and develop, resulting in a depth of taste that you simply can’t achieve with a quick-cook method. The long, low cooking also tenderizes the chicken to the point where it practically falls apart, creating a wonderfully rich and creamy texture.
Another secret weapon is the combination of spices – cumin, oregano, chili powder, and coriander. This blend adds a subtle warmth and complexity that complements the mild white beans and chicken perfectly. And for those who like a little kick, the optional addition of diced jalapeño provides a delightful hint of heat.
Essential Ingredients You’ll Need
The star of this show is, of course, the chicken. You’ll want to use 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes. This bite-sized format ensures the chicken cooks through evenly and seamlessly incorporates into the chili.
Next up are the beans – 2 cans (15 oz each) of white beans, drained and rinsed. The creamy, mild flavor of these white beans provides the perfect canvas for the other ingredients.
Onion and garlic are essential aromatics that build the foundation of flavor. A large diced onion and 3 minced garlic cloves add sweetness and pungency.
The spice mix is what really makes this chili sing. 2 teaspoons of ground cumin, 1 teaspoon each of dried oregano and chili powder, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of cayenne pepper (or to taste) create a warm, earthy, and slightly spicy profile.
Finally, 4 cups of chicken broth and 1 cup of heavy cream lend richness and body to the chili. Just a pinch of salt and black pepper ties everything together.
Step-by-Step Slow Cooker White Chicken Chili Instructions
Preparing Your Slow Cooker White Chicken Chili
With a prep time of just 15 minutes and a cook time of 6 hours, this Slow Cooker White Chicken Chili recipe is perfect for busy weeknights or lazy weekend afternoons. All you’ll need is a slow cooker, a cutting board, a knife, and a few basic kitchen tools.
1- Start by cutting the 1 pound of boneless, skinless chicken breasts into 1-inch cubes. This bite-sized format will ensure the chicken cooks through evenly and seamlessly incorporates into the chili.
2- Next, dice the 1 large onion and mince the 3 garlic cloves. Sauté these aromatics in a skillet over medium heat until they’re softened and fragrant, about 5 minutes.
3- In the slow cooker, combine the cubed chicken, sautéed onion and garlic, 2 cans (15 oz each) of drained and rinsed white beans, 2 teaspoons of ground cumin, 1 teaspoon each of dried oregano and chili powder, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of cayenne pepper (or to taste).
4- Pour in 4 cups of chicken broth and stir everything together. Cover the slow cooker and cook on low for 6 hours, until the chicken is tender and the flavors have melded.
5- About 15 minutes before serving, stir in 1 cup of heavy cream. This will add a luxurious, velvety texture to the chili.
6- Ladle the Slow Cooker White Chicken Chili into bowls and top with chopped fresh cilantro, shredded cheese, and a dollop of sour cream, if desired. Serve hot and enjoy!
Pro Tips for Success
- Browning the onion and garlic before adding them to the slow cooker helps develop deeper, richer flavors.
- Cutting the chicken into 1-inch cubes ensures it cooks through evenly and integrates seamlessly into the chili.
- Be sure to drain and rinse the canned beans thoroughly to remove any excess starchiness or sodium.
- Adjust the amount of cayenne pepper to suit your spice preference – start with 1/4 teaspoon and add more if you want more heat.
- For an extra creamy texture, stir in the heavy cream about 15 minutes before serving, rather than cooking it for the full 6 hours.
Serving and Storing Your Slow Cooker White Chicken Chili
Perfect Pairings for Slow Cooker White Chicken Chili
This Slow Cooker White Chicken Chili makes a hearty and satisfying meal that serves 6 people. It’s the perfect comfort food for a chilly evening, paired with a crusty loaf of bread or a fresh green salad. For a beverage, I like to serve it with a crisp, hoppy craft beer or a bold red wine.
Storage and Make-Ahead Tips
Leftover Slow Cooker White Chicken Chili can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the desired portion to a saucepan and warm it over medium heat, stirring occasionally, until heated through.
For longer-term storage, the chili can be frozen for up to 3 months. Let it cool completely, then transfer to a freezer-safe container or bag. When ready to enjoy, thaw the chili in the refrigerator overnight, then reheat on the stovetop or in the microwave.
This Slow Cooker White Chicken Chili also makes an excellent make-ahead meal. You can prepare the entire recipe, including the chicken, vegetables, and spices, up to 2 days in advance. Simply store the mixture in the refrigerator until you’re ready to cook it in the slow cooker.
Variations and Dietary Adaptations for Slow Cooker White Chicken Chili
Creative Slow Cooker White Chicken Chili Variations
If you’re looking to mix things up, there are plenty of ways to put your own spin on this Slow Cooker White Chicken Chili recipe. For a heartier version, you can add diced potatoes or sweet potatoes. To make it extra creamy, stir in some cream cheese or monterey jack cheese. Or, for a brighter flavor, try adding a squeeze of fresh lime juice and a handful of chopped cilantro at the end.
You can also experiment with different types of beans, such as cannellini beans or great northern beans. And if you want to add more veggies, diced bell peppers or zucchini would be delicious.
Making Slow Cooker White Chicken Chili Diet-Friendly
To make this Slow Cooker White Chicken Chili recipe more diet-friendly, there are a few easy substitutions you can make. For a gluten-free version, simply use gluten-free chicken broth. For a dairy-free option, swap out the heavy cream for unsweetened almond milk or coconut milk.
To reduce the carbs, you can leave out the beans and serve the chili over cauliflower rice or zucchini noodles instead. And for a vegan or vegetarian take, replace the chicken with diced tofu or mushrooms, and use vegetable broth in place of the chicken broth.
Frequently Asked Questions
Q: Can I use a different type of bean in this Slow Cooker White Chicken Chili recipe?
A: Absolutely! While the recipe calls for white beans, you can easily substitute other types of beans, such as cannellini beans, great northern beans, or even chickpeas. Just be sure to adjust the total cooking time as needed to ensure the beans become tender.
Q: How long does this Slow Cooker White Chicken Chili take to cook?
A: This Slow Cooker White Chicken Chili recipe has a total time of 375 minutes, with a prep time of 15 minutes and a cook time of 360 minutes (6 hours) in the slow cooker.
Q: Can I make this Slow Cooker White Chicken Chili recipe ahead of time?
A: Yes, this chili is great for meal prepping! You can prepare the entire recipe, including the chicken, vegetables, and spices, up to 2 days in advance. Simply store the mixture in the refrigerator until you’re ready to cook it in the slow cooker.
Q: How many servings does this Slow Cooker White Chicken Chili recipe make?
A: This Slow Cooker White Chicken Chili recipe makes 6 servings. If you need to feed a larger crowd, you can easily scale up the ingredients to make a bigger batch.
Q: My chili turned out a bit watery. What can I do to thicken it?
A: If your Slow Cooker White Chicken Chili ends up a bit too thin, there are a few easy fixes. You can try mashing some of the beans against the side of the slow cooker to release their starch and thicken the broth. Alternatively, you can make a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of water, then stirring it into the chili.
Print
Slow Cooker White Chicken Chili
- Total Time: 375
- Yield: 6 servings
Description
This Slow Cooker White Chicken Chili is a cozy, comforting dish that’s packed with tender chicken, creamy white beans, and aromatic spices. It’s the perfect easy meal for busy weeknights or casual gatherings.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced (optional)
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon chili powder
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (or to taste)
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and black pepper to taste
– Chopped fresh cilantro, shredded cheese, and sour cream for serving (optional)
Instructions
1. Place the chicken, white beans, onion, garlic, and jalapeño (if using) in a slow cooker.
2. In a small bowl, combine the cumin, oregano, chili powder, coriander, and cayenne. Sprinkle the spice mixture over the chicken and vegetables and stir to coat.
3. Pour in the chicken broth and heavy cream, and stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the flavors have melded.
5. Season with salt and black pepper to taste.
6. Serve the Slow Cooker White Chicken Chili warm, garnished with chopped fresh cilantro, shredded cheese, and a dollop of sour cream, if desired.
Notes
– For a thicker chili, you can remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
– Adjust the spice level by adding more or less cayenne pepper to your preference.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Chicken, Turkey & Pork Mains
- Method: Slow Cooker
- Cuisine: American
Conclusion
This Slow Cooker White Chicken Chili is a true game-changer in the world of comforting, satisfying soups and stews. With its tender chicken, creamy beans, and perfectly balanced blend of spices, it’s a recipe that’s sure to become a new family favorite. The long, slow cooking process is what really sets this chili apart, transforming the ingredients into a rich, velvety masterpiece.
I hope you’ll give this Slow Cooker White Chicken Chili a try soon. Let me know in the comments how it turns out, and don’t forget to share your own favorite variations or tips for success. Bon appétit!
