Slow Cooker White Chicken Chili with Green Chiles
A mostly hands-off slow cooker white chicken chili with tender shredded chicken, creamy white beans, corn, and gentle heat from green chiles in a pale, comforting broth.
Equipment
- 4–6 quart slow cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Spoon
- Forks (for shredding)
- Blender or immersion blender (optional)
Ingredients
For the chili
- 680 g boneless, skinless chicken breasts or thighs
- 1 medium yellow onion finely chopped (about 150 g / 1 cup)
- 3 cloves garlic minced
- 226 g diced green chiles undrained (from two 113 g / 4 oz cans)
- 2 cans white beans (cannellini or Great Northern) 15 oz / 425 g each, drained and rinsed
- 240 g corn frozen or canned; drained if canned
- 720 ml low-sodium chicken broth
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp ground coriander optional
- 1/2–1 tsp chili powder to taste
- 1 tsp fine sea salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 60 g cream cheese cut into cubes, at room temperature
- 120 ml sour cream or heavy cream plain Greek yogurt can be used as an option
- 1 Tbsp lime juice from 1/2 lime, plus more to taste
For serving (optional)
- fresh cilantro chopped
- lime wedges
- shredded Monterey Jack, pepper Jack, or cheddar cheese
- sliced jalapeños or extra green chiles
- crushed tortilla chips or warmed tortillas
- diced avocado or guacamole
Instructions
- Prep the slow cooker base. Add the chopped onion, minced garlic, drained white beans, and corn to the bottom of a 4–6 quart slow cooker. Pour in the chicken broth.
- Layer in the chicken and chiles. Nestle the chicken breasts or thighs into the mixture in a single layer if possible. Scatter the canned diced green chiles (with their liquid) over the top.
- Season thoroughly. Sprinkle in the oregano, cumin, coriander (if using), chili powder, salt, and black pepper. Use a spoon to gently stir around the sides, leaving the chicken mostly covered but not completely buried so you can still find it easily later.
- Set and cook. Cover and cook on LOW for 4–5 hours or HIGH for 2 1/2–3 1/2 hours, until the chicken is cooked through and shreds easily with two forks.
- Check for doneness. After about 4 hours on LOW (or 2 1/2 hours on HIGH), pull one piece of chicken out and try to shred it. If it resists or still looks slightly translucent in the thickest part, return it to the pot, cover, and continue in 30-minute increments.
- Shred the chicken. Transfer the chicken to a cutting board or plate. Shred with two forks into bite-size pieces.
- Blend a portion for creaminess (optional but recommended). While the chicken is out, ladle about 1 cup / 240 ml of the bean and broth mixture into a heat-safe blender or use an immersion blender directly in the slow cooker. Blend until creamy and smooth, then return the purée to the pot and stir.
- Stir in the dairy. Add the shredded chicken back to the slow cooker. Add the cream cheese cubes and sour cream or heavy cream. Stir well until the cream cheese melts and the broth turns pale and slightly creamy (about 5–10 minutes on HIGH with the lid on, stirring once or twice).
- Adjust the consistency. If the chili is thicker than you like, stir in a splash or two of extra chicken broth or hot water. If it feels too brothy, leave the lid off and cook on HIGH for another 15–20 minutes to reduce slightly, stirring once or twice.
- Finish with lime and taste. Stir in the lime juice. Taste and adjust salt, pepper, and chili powder.
- Serve with toppings. Ladle the chili into warm bowls and top with cilantro, shredded cheese, jalapeños, tortilla chips, avocado, and/or extra lime as you like.
Nutrition
Calories: 520kcalCarbohydrates: 46gProtein: 45gFat: 18gSaturated Fat: 9gCholesterol: 125mgSodium: 980mgPotassium: 1250mgFiber: 12gSugar: 6gVitamin A: 450IUVitamin C: 18mgCalcium: 180mgIron: 4.5mg
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