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Slow-Cooker White Chicken Chili Recipe

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4.7 from 128 reviews

A comforting and flavorful Slow-Cooker White Chicken Chili made with tender chicken thighs, navy beans, green chiles, and a blend of spices. This hearty chili cooks low and slow for a perfect meal that’s easy to prepare and satisfying to eat. Topped with sour cream, cheese, fresh cilantro, and avocado, it’s ideal for cozy dinners.

Ingredients

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Main Ingredients

  • 1 3/4 lbs. boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
  • 1 (16-oz.) package dried navy beans, soaked overnight, drained, and rinsed
  • 5 cups chicken broth
  • 1 large sweet onion, chopped (about 2 cups)
  • 2 (4 oz.) cans diced spicy green chiles
  • 1 (1.25 oz.) envelope white chicken chili seasoning mix
  • 2 tsp. ground cumin
  • 2 tsp. minced garlic
  • 1 tsp. kosher salt

Toppings

  • Sour cream
  • Pre-shredded 4-cheese Mexican blend
  • Chopped fresh cilantro
  • Chopped fresh avocado

Instructions

  1. Add Ingredients to Crock: In a 5- to 6-quart slow cooker, combine the chopped chicken thighs, soaked and drained navy beans, chicken broth, chopped sweet onion, diced spicy green chiles, white chicken chili seasoning mix, ground cumin, minced garlic, and kosher salt. Stir well to evenly distribute all the ingredients.
  2. Cook Chili: Cover the slow cooker with its lid and cook the chili on HIGH for 5 to 6 hours, or on LOW for 8 to 10 hours. Cook until the beans are tender and the chicken is fully cooked, ensuring the flavors meld together beautifully.
  3. Garnish and Serve: Once cooked, ladle the chili into bowls and serve with desired toppings such as sour cream, shredded Mexican cheese blend, fresh chopped cilantro, and diced avocado for added creaminess and freshness.

Notes

  • Soaking the navy beans overnight ensures they cook thoroughly and become tender during the long slow cooker time.
  • If you prefer a milder chili, substitute mild diced green chiles for the spicy version.
  • The chili seasoning mix adds a blend of spices for depth; if unavailable, use a mix of chili powder, oregano, and paprika as a substitute.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://yummelle.com/slow-cooker-white-chicken-chili-recipe/