Warm up with a bowl of pure comfort! This ultimate creamy white chicken chili recipe is your answer to a cozy, satisfying meal without the fuss. Our easy slow cooker method ensures deep, rich flavors develop beautifully, creating a tender, shredded chicken chili. Get ready for a stress-free weeknight dinner that’s wonderfully creamy and incredibly delicious.
Why You’ll Love This White Chicken Chili
- Effortless Convenience: Simply set your slow cooker and forget about it. This white chicken chili recipe makes meal prep a breeze.
- Deep Flavor: Experience a savory, subtly spicy chili that’s packed with aromatic herbs and mild green chiles.
- Creamy Texture: We use a special mashed bean technique to achieve a luxurious, thick, and velvety base.
- Hearty & Satisfying: Perfect for chilly evenings, this fulfilling chili will warm you from the inside out.
- Easily Customizable: Top your bowl with your favorite garnishes to make every serving uniquely yours.
Ingredients
Gather these simple ingredients to create your next favorite white chicken chili recipe:
- 1 large yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 jalapeño, seeded, finely chopped, plus more, thinly sliced, for serving
- 1 1/2 lb. boneless, skinless chicken thighs
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne (optional)
- 2 (15.5-oz.) cans white beans (such as Great Northern or cannellini), 1 can drained
- 1 1/2 c. low-sodium chicken broth
- 2 (4-oz.) cans green chiles
- 1 1/2 c. frozen corn
- 1/2 c. sour cream, plus more for serving
- Sliced avocado, finely chopped fresh cilantro, and lime wedges, for serving
Notes & Substitutions
Chicken: Boneless, skinless chicken thighs stay wonderfully moist in the slow cooker. You can use chicken breasts, but monitor cooking time to prevent dryness.
Beans: Great Northern or cannellini beans work best for their creamy texture. Draining only one can retains essential liquid for the chili’s base.
Spices: Oregano and cumin provide classic chili warmth. Cayenne pepper adds a gentle kick; adjust to your preferred spice level.
Aromatics: Fresh onion, garlic, and jalapeño build a robust flavor foundation. Removing jalapeño seeds tames the heat significantly.
Dairy: Sour cream adds richness and tang. Plain Greek yogurt makes a fantastic, lighter alternative without sacrificing creaminess.
Equipment
You won’t need many special tools for this easy chili. Here’s what you’ll use:
- A medium or large (6-quart) slow cooker
- Cutting board and sharp knife
- Measuring spoons and cups
- An instant-read thermometer
- A fork or immersion blender for mashing beans
Instructions
Creating this comforting white chicken chili recipe is straightforward with your slow cooker. Just follow these easy steps:
Step 1: Prep Ingredients
Start by preparing all your fresh ingredients. Finely chop the yellow onion, garlic cloves, and one seeded jalapeño. Ensure you measure out all the dried spices before you begin. Drain and rinse one can of white beans, leaving the liquid from the second can. This organized approach makes assembly quick and easy.
Step 2: Combine in Slow Cooker
Add the chopped onion, garlic, and jalapeño directly into your slow cooker. Place the boneless, skinless chicken thighs on top of the aromatics. Sprinkle in the dried oregano, ground cumin, kosher salt, black pepper, and cayenne if you are using it. Pour in the low-sodium chicken broth and both cans of green chiles. Add the drained white beans and the undrained can of beans. Stir all the ingredients together gently to combine them well. This ensures all the flavors meld as the chili cooks.
Step 3: Initial Cook
Cover your slow cooker tightly with its lid. Cook the white chicken chili on High for 3 to 4 hours. Alternatively, you can cook it on Low for 8 hours. The U.S. Department of Agriculture recommends cooking chicken to a specific internal temperature to ensure food safety. The chicken is ready when an instant-read thermometer inserted into the thickest part registers safe minimum internal temperature of 165°F for poultry. The long, slow cook time allows the chicken to become incredibly tender and easy to shred.
Step 4: Shred Chicken & Thicken Chili
Carefully remove the cooked chicken thighs from the slow cooker and transfer them to a clean cutting board. Let the chicken cool slightly for easier handling, then shred it into bite-sized pieces using two forks. Next, scoop about 3/4 cup of beans and some liquid from the slow cooker into a large bowl or measuring cup. Mash the beans thoroughly with a fork or use an immersion blender until they form a smooth puree. This step is key for a truly creamy texture without adding extra cream.
Step 5: Final Touches
Return the shredded chicken and the pureed beans to the slow cooker. Stir in the frozen corn and the 1/2 cup of sour cream. Cook on High for about 30 minutes more, or until the corn is cooked through and the chili is heated through. Taste the chili and adjust seasonings as needed, adding more salt or black pepper if desired. Serve your delicious white chicken chili warm, garnished with your favorite toppings.
Pro Tips & Troubleshooting
- Thickening: For the creamiest chili, always puree a portion of the beans outside the pot. Mashing them directly in the slow cooker can sometimes be less effective and messier.
- Spice Level: Start with less cayenne and jalapeño, then add more to taste at the end. For less heat, omit the jalapeño entirely. For more, add extra jalapeño or a pinch of red pepper flakes.
- Chicken Texture: Using chicken thighs helps prevent dry chicken. If using breasts, check doneness earlier to avoid overcooking.
- Super Creamy Results: For an even richer chili, stir in a couple of ounces of cream cheese along with the sour cream during the final cooking stage.
- Flavor Boost: For an extra layer of flavor, quickly sauté the onion, garlic, and jalapeño in a skillet before adding them to the slow cooker. This caramelizes them slightly.
Serving Suggestions, Storage, & Variations
Serving Suggestions
Top your bowl of white chicken chili recipe with shredded Monterey Jack or cheddar cheese, crispy tortilla strips, and extra sour cream. A sprinkle of fresh cilantro, some sliced avocado, and a squeeze of fresh lime juice add brightness and freshness. Pair it with warm cornbread or a side of fluffy rice for a complete meal.
Storage & Reheating
Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. When reheating, thaw frozen chili overnight in the fridge. Gently warm on the stovetop over medium-low heat, stirring occasionally, or microwave until hot.
Flavor Variations
- Spicier: Kick up the heat by adding an extra jalapeño, a dash of your favorite hot sauce, or a pinch of a hotter pepper like habanero.
- Vegetarian: Transform this into a hearty vegetarian chili by omitting the chicken and using vegetable broth. Add extra beans, bell peppers, or zucchini for substance.
- Creamier: For an extra decadent chili, stir in a splash of heavy cream or a few ounces of cream cheese along with the sour cream.
- Heartier: Boost the chili’s heartiness by adding diced sweet potatoes, a can of black beans, or a handful of cooked quinoa during the last hour of cooking.
Nutrition Information
This flavorful white chicken chili recipe offers a fantastic balance of protein, fiber, and deliciousness. Research from Harvard’s T.H. Chan School of Public Health emphasizes the importance of a balanced diet for overall well-being, making this a nourishing meal that keeps you feeling full and satisfied, making it a smart choice for any day of the week.
| Nutrient | Amount |
|---|---|
| Calories | 420 Calories |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Cholesterol | 118 mg |
| Sodium | 1045 mg |
| Carbohydrates | 36 g |
| Fiber | 10 g |
| Sugar | 3 g |
| Protein | 37 g |
Nutrition information is an estimate per serving.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead?
Yes, you can substitute boneless, skinless chicken breasts. Just be mindful that breasts can dry out more easily, so check for doneness around 3 hours on High.
How do I thicken my chili more?
To further thicken your chili, create a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir it into the hot chili during the last 30 minutes of cooking.
Can I make this on the stovetop?
Absolutely! Sauté aromatics, brown chicken, then add all other ingredients (except sour cream and corn). Simmer for 30-45 minutes or until chicken is cooked through before shredding and adding final touches.
What kind of beans are best for this white chicken chili recipe?
Great Northern or cannellini beans are ideal for their mild flavor and creamy texture, which helps create a rich base when mashed.
Is white chicken chili gluten-free?
Yes, this specific white chicken chili recipe is naturally gluten-free as written, provided all your broth and seasoning ingredients are also gluten-free.
Can I freeze leftover white chicken chili?
Yes, this chili freezes wonderfully! Store it in airtight, freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.
Conclusion
This ultimate creamy white chicken chili recipe is proof that delicious, hearty meals don’t need to be complicated. With the magic of your slow cooker, you can achieve incredibly rich flavors and a wonderfully creamy texture with minimal effort. It’s perfect for busy parents and beginners alike, delivering comfort in every spoonful. Give this easy recipe a try tonight and discover your new favorite chili! We’d love to hear how it turned out, so please leave a comment and review!
Ultimate Creamy White Chicken Chili Recipe (Slow Cooker)
Ingredients
Equipment
Method
- Combine onion, garlic, chopped jalapeño, chicken, oregano, cumin, salt, black pepper, and cayenne (if using) in a slow cooker. Add beans (including liquid from one can), broth, and chiles, then stir to combine.
- Cover and cook on High for 3-4 hours, or Low for 8 hours, until the chicken reaches an internal temperature of 165°F.
- Transfer the cooked chicken to a cutting board, let it cool slightly, then shred it.
- Take 3/4 cup of the beans and liquid, puree them in a bowl, then return to the slow cooker. Add the shredded chicken, corn, and sour cream, then cook on High for an additional 30 minutes until the corn is cooked through.
- Season the chili with more salt and black pepper if needed. Serve hot, topped with additional sour cream, sliced jalapeño, avocado, cilantro, and a squeeze of lime juice.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
