Introduction
Slow Cooker White Chicken Chili is a hearty, comforting main dish, perfect for cozy dinners, game days, or family gatherings. This creamy, mildly spicy chili, featuring tender chicken, white beans, and green chiles, delivers rich, savory flavors with a smooth, satisfying texture. Presented in a white ceramic bowl, optionally garnished with fresh cilantro, avocado slices, or lime wedges, this White Chicken Chili recipe offers a vibrant, inviting aesthetic that elevates any meal. This recipe provides a simple, hands-off version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings warm, Southwestern-inspired charm to any table.
Ingredients
For the White Chicken Chili:
- 1.5 lbs boneless, skinless chicken breasts
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
For Serving:
- Optional: Fresh cilantro, avocado slices, lime wedges, and shredded Monterey Jack cheese.
- Suggested Accompaniments: Tortilla chips, cornbread
- Suggested Pairings: Beer, iced tea
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: 6-quart slow cooker, cutting board, knife, measuring cups/spoons, ladle
Step-by-Step Process
- Prepare Ingredients: Place chicken breasts, drained beans, green chiles, diced onion, minced garlic, chicken broth, cumin, oregano, chili powder, salt, black pepper, and cayenne pepper (if using) into a 6-quart slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
- Shred Chicken: Remove chicken breasts to a cutting board. Shred with two forks and return to the slow cooker.
- Add Creaminess: Stir in sour cream and heavy cream until fully incorporated. Cook on high for an additional 15–20 minutes to heat through.
- Taste and Adjust: Taste the chili and adjust with more salt, pepper, or chili powder to ensure a balanced, savory flavor.
- Serve: Ladle into a white ceramic bowl. Optionally garnish with fresh cilantro, avocado slices, lime wedges, or shredded Monterey Jack cheese. Serve with tortilla chips, cornbread, beer, or iced tea.
Tips for Better White Chicken Chili
- Use fresh garlic and onion for the best flavor; pre-minced garlic works in a pinch.
- Taste the chili before serving to balance savory, spicy, and creamy flavors; adjust sparingly.
- Shred chicken finely for a consistent texture that blends well with the broth.
- Use low-sodium broth to control saltiness, especially with canned beans.
- Present in a white ceramic bowl to highlight the creamy chili and colorful garnishes.
- Make ahead: Prepare chili up to 2 days in advance; refrigerate and reheat gently.
- Stir in creams at the end to prevent curdling during long cooking.
- Enhance aesthetic: Garnish with cilantro, avocado, or lime for a vibrant, comforting pop.
Variations and Customization
- Spicy White Chicken Chili: Increase cayenne to 1/2 tsp or add 1 diced jalapeño.
- Vegetarian White Chicken Chili: Omit chicken, add 1 extra can of beans and 1 cup diced zucchini.
- Gluten-Free White Chicken Chili: Ensure broth and seasonings are gluten-free.
- Low-Fat White Chicken Chili: Use Greek yogurt instead of sour cream and omit heavy cream.
- Green Chile White Chicken Chili: Add an extra 4 oz can of green chiles for a bolder flavor.
- Corn White Chicken Chili: Stir in 1 cup frozen corn kernels during the last 20 minutes.
- Instant Pot White Chicken Chili: Cook on high pressure for 15 minutes, then quick-release and add cream.
- Cheesy White Chicken Chili: Stir in 1 cup shredded Monterey Jack cheese with the creams.
Storage and Serving Tips
- Store in an airtight container in the fridge for up to 4 days; reheat gently on the stove or microwave, stirring to maintain creaminess.
- Freeze in freezer-safe containers for up to 3 months; thaw in the fridge overnight and reheat slowly to avoid separation.
- Serve hot for the best hearty, comforting flavor and texture.
- Use as a main dish or a filling for tacos or baked potatoes.
- Pair with beer or iced tea to complement the creamy, spicy flavors.
- Present in a white ceramic bowl with garnishes for a vibrant, inviting charm.
Nutritional Information
Based on 8 servings (1 cup each):
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 600mg
- Total Carbohydrates: 22g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 25g
- Vitamin A: 12% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 10% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (vegetarian options reduce cholesterol). Moderate in calories; protein-rich.
Conclusion
This Slow Cooker White Chicken Chili recipe delivers a hearty, comforting main dish perfect for cozy dinners or game days. It transforms simple ingredients into a Southwestern-inspired favorite. Its hands-off preparation and vibrant presentation make it a go-to. The creamy, spicy flavors delight with every spoonful. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.
Slow Cooker White Chicken Chili Recipe: Hearty and Comforting
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 15 oz cans great northern or cannellini beans, drained
- 1 4 oz can diced green chiles
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 cup sour cream
- ½ cup heavy cream
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional
- Optional: Fresh cilantro avocado slices, lime wedges, and shredded Monterey Jack cheese.
- Suggested Pairings: Beer tortilla chips
Instructions
- Add chicken, beans, chiles, onion, garlic, broth, and spices to a slow cooker; stir.
- Cook on low 6–8 hours or high 3–4 hours until chicken is tender.
- Shred chicken; return to slow cooker.
- Stir in sour cream and heavy cream; cook on high 15–20 minutes.
- Taste and adjust with salt, pepper, or chili powder.
- Serve in a white ceramic bowl with cilantro and avocado.
Notes
- Use low-sodium broth for better control.
- Store in the fridge for 4 days or freeze for 3 months.
- Try a vegetarian or spicy variation.
- Pair with cornbread.
