Slow cooker white chicken chili in a bowl with toppings

Slow Cooker White Chicken Chili

ByCasey Monroe

Why Make This Recipe

Slow Cooker White Chicken Chili is a delicious and comforting dish that’s perfect for any occasion. Using a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully over time. It’s a great option for busy days when you want a wholesome meal ready when you get home. Plus, it’s a healthier take on traditional chili without sacrificing any flavor!

How to Make Slow Cooker White Chicken Chili

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breasts, cut into bite-size pieces
1 onion, chopped
3 large stalks celery, chopped
1 teaspoon garlic powder
1 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
0.5 teaspoon ground black pepper
0.5 teaspoon ground oregano
0.125 teaspoon cayenne pepper
0.5 (4 ounce) can chopped jalapeno peppers
1 (6 ounce) can chopped green chilies
2.5 cups chicken stock
1 cup water
3 (14.5 ounce) cans great Northern beans
12 ounces sour cream
0.5 cup heavy cream

Directions

  • Heat olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until completely browned, about 5 to 7 minutes.
  • Add onion and celery to the skillet; cook and stir until vegetables are slightly softened, about 2 to 3 minutes.
  • Transfer chicken mixture to a slow cooker. Stir in garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeño peppers, green chilies, chicken stock, water, and beans.
  • Cook on Low for 8 to 10 hours, or on High for 4 to 5 hours. Remove bay leaf; stir sour cream and heavy cream through the chili to serve.

How to Serve Slow Cooker White Chicken Chili

You can serve this chili in bowls and top it with your favorite garnishes. Consider adding fresh cilantro, avocado slices, or shredded cheese for added flavor. It goes well with tortilla chips or cornbread, making it a complete meal.

How to Store Slow Cooker White Chicken Chili

Store any leftovers in an airtight container in the fridge. The chili will last about 3 to 4 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. It will keep well in the freezer for up to 3 months. To reheat, just warm it on the stove or in the microwave until heated thoroughly.

Tips to Make Slow Cooker White Chicken Chili

  1. Prep Ahead: Chop the vegetables and chicken the night before to save time in the morning.
  2. Adjust Spiciness: You can add more or less cayenne pepper and jalapeños to control the heat level.
  3. Fresh Herbs: Adding fresh herbs, like cilantro or parsley, right before serving can brighten up the flavors.
  4. Add Cheese: For extra creaminess, you can mix in some shredded cheese before serving.

Variation

You can switch the beans for black beans or pinto beans if you prefer. Additionally, you can use turkey instead of chicken for a lighter version, or even make it vegetarian by omitting the meat and adding more beans and veggies.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts without pre-cooking them. Just ensure that they cook thoroughly by increasing the cooking time slightly.

2. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just be sure to check labels, especially for canned products like stocks and beans.

3. Can I make this chili spicy?
Absolutely! Feel free to add more cayenne pepper, jalapeños, or even a splash of hot sauce to ramp up the heat to your desired level.