This Slow-Cooker White Chicken Chili is the ultimate comfort food—creamy, hearty, and packed with flavor, with minimal hands-on effort. Perfect for busy days, game days, or meal prep.
Slow-Cooker White Chicken Chili
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 4-6 hours on LOW
Ingredients
For the Chili:
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1.5 lbs (700g) boneless, skinless chicken breasts or thighs
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1 medium onion, diced
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3-4 cloves garlic, minced
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2 (15 oz) cans cannellini beans or Great Northern beans, rinsed and drained
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1 (15 oz) can white hominy or corn kernels, drained
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1 (4 oz) can diced green chiles (mild or hot, to taste)
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4 cups low-sodium chicken broth
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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½ teaspoon chili powder (optional, for more heat)
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1 bay leaf
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Salt and black pepper to taste
For the Creamy Finish:
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1 cup sour cream or plain Greek yogurt
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1 cup shredded Monterey Jack or pepper jack cheese
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¼ cup heavy cream or half-and-half (optional, for extra richness)
Toppings (Serve With):
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Fresh cilantro, chopped
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Lime wedges
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Diced avocado
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Crumbled cotija or queso fresco
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Tortilla chips or strips
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Sliced jalapeños
Instructions
1. Slow-Cook the Base:
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Place chicken in the slow cooker. Add onion, garlic, beans, hominy (or corn), green chiles, chicken broth, cumin, oregano, chili powder (if using), and bay leaf.
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Season generously with salt and pepper.
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Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until chicken is tender and easily shredded.
2. Shred the Chicken & Thicken:
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Remove the chicken to a plate and shred with two forks. Return to the slow cooker.
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In a medium bowl, whisk 1 cup of the hot broth from the slow cooker into the sour cream/yogurt to temper it (this prevents curdling). Stir this mixture back into the chili.
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Add the shredded cheese and stir until melted. For a richer chili, stir in the heavy cream.
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Let cook on WARM for an additional 15-20 minutes to thicken slightly.
3. Serve:
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Discard the bay leaf. Taste and adjust seasoning.
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Ladle into bowls and top with fresh cilantro, avocado, a squeeze of lime, and any other favorite toppings.
Chef’s Tips & Variations
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For More Flavor: Sauté the onion and garlic in a skillet with 1 tbsp oil until softened before adding to the slow cooker.
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Instant Pot/Pressure Cooker Method: Use Sauté function for onions/garlic, then add all ingredients (except dairy). Pressure cook on HIGH for 15 minutes, quick release, then add dairy as above.
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Spice Level: Add 1 diced jalapeño with the onions or use hot green chiles. Top with sliced jalapeños.
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Make it Lighter: Use chicken breasts, low-fat Greek yogurt, and skip the heavy cream.
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Beans: You can use 1 cup dried beans (add 1 extra cup broth), but canned are easiest.
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Freezing: Freeze without dairy toppings for up to 3 months. Add dairy when reheating.
Enjoy this creamy, satisfying chili—it’s sure to become a regular in your rotation!