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Slow Cooker White Chicken Chili Recipe
Ash Tyrrell

Slow Cooker White Chicken Chili Recipe

I still remember the first time I let my crockpot do all the work on a busy weeknight, and this white chicken chili is what came out of it. I walked in after a long day to a kitchen that smelled like garlic, cumin, and warm spices, and honestly, it felt like a hug in a bowl.
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Prep Time 15 minutes
Cook Time 4 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 1/2 to 2 lbs boneless skinless chicken breasts or thighs — the base protein; a mix of both gives you the juiciest shred
  • 1 large yellow onion diced — builds the savory backbone of the broth
  • 2 stalks celery diced — adds a subtle crunch and earthy depth
  • 2 4 oz cans diced green chilies, fire-roasted if you can find them — this is where the "white chili" flavor really comes from
  • 3 cloves garlic minced — fresh garlic beats jarred every time for this recipe
  • 2 tsp ground cumin — the warm smoky note that makes this taste like chili
  • 1 1/2 to 2 tsp kosher salt — season in stages not all at once
  • 1/2 tsp ground coriander — adds a citrusy background flavor you'll notice if you skip it
  • 1/2 tsp dried oregano — rounds out the spice blend with a herby touch
  • 1 bay leaf — infuses the broth while it simmers just remember to pull it out later
  • 4 cups low-sodium chicken broth — keeps you in control of the salt level
  • 1 15 oz can cannellini or navy beans, drained and rinsed — gives the chili its creamy, hearty texture
  • 1 cup frozen corn kernels — a little natural sweetness that balances the spices
  • Shredded Monterey Jack cheese lime wedges, chopped cilantro, sour cream, hot sauce, for serving — the toppings that make every bowl feel personal

Method
 

  1. I start by placing the chicken right in the bottom of my slow cooker, then scatter the onion, celery, green chilies, and garlic around it. Next, I sprinkle in the cumin, part of the salt, coriander, oregano, and drop in the bay leaf. I give everything a light stir so the spices coat the vegetables evenly before pouring in the broth.
  2. Once the broth is poured over the top, I cover the slow cooker and set it to HIGH for 4 hours or LOW for 6 hours. I usually go with the LOW setting because I find the chicken stays a little more tender and holds together better when I go to shred it later.
  3. About 30 minutes before the chili is done, I lift the lid and stir in the drained beans and the frozen corn. This is also when I taste the broth and add any extra salt or seasoning it needs. I put the lid back on and let everything finish cooking together.
  4. When the timer goes off, I lift the chicken out onto a plate and shred it with two forks into big, bite-sized pieces. I stir the shredded chicken back into the pot, fish out the bay leaf, and ladle everything into bowls topped with cheese, cilantro, lime, and sour cream.

Notes

  • I always drain and rinse my beans well, otherwise the chili can turn out a bit starchy and thick.
  • I like using fire-roasted green chilies specifically because they give a deeper, smokier flavor than the plain kind.
  • I never skip tasting the broth before serving, since slow cookers can mellow out seasoning over long cook times.
  • I keep my toppings on the side rather than mixing them in, so everyone can customize their own bowl.
  • I've found that shredding the chicken a little coarser (not too fine) keeps the texture heartier.