If you’re searching for a meal that’s hearty, cozy, and brimming with Tex-Mex flavor, you will absolutely fall in love with this Slow Cooker White Chicken Chili. Juicy chicken thighs, creamy beans, and a gentle kick of spice all slow-simmer together into one comforting bowl—perfect for chilly nights or any time you need a warm hug in a dish.
Why You’ll Love This Recipe
- Ridiculously Easy: Just toss everything into your slow cooker in the morning and dinner is magically ready when you are—minimal effort, maximum flavor!
- Creamy, Comforting Texture: The combination of white beans and tender shredded chicken results in a chili that’s rich, silky, and just the right amount of hearty.
- Customizable Heat: Love mellow spice or crave a serious kick? You can control the heat by adjusting the jalapeños and cayenne—everyone wins.
- Family & Crowd Friendly: This recipe makes a generous batch, making it perfect for potlucks, meal prep, or busy weeknights when everyone wants seconds.
Ingredients You’ll Need
Each ingredient in this Slow Cooker White Chicken Chili adds something special, from the creamy beans to the subtle warmth of spices. You don’t need anything fancy—just a handful of reliable pantry staples and a few fresh additions to create a truly spectacular chili the whole family will devour.
- Boneless Skinless Chicken Thighs: These add richness and stay juicy after hours of slow cooking, but you can swap with chicken breasts if you prefer a lighter flavor.
- Sweet Onion: Infuses the chili with mellow sweetness, balancing the heat and spice.
- Green Pepper: Adds freshness, crunch, and color for a vibrant bowl.
- Jalapeño (optional): Provides customizable heat; remove seeds for a milder kick or keep them for extra spice.
- Garlic Cloves: Essential for deep, savory flavor—don’t skip!
- Great Northern Beans: Their creamy texture thickens the chili and gives it signature body; rinse well before adding.
- Green Chilies: These little cans bring tang and gentle green chile flavor without overpowering the dish.
- Chicken Broth: Enriches the whole pot and marries all the flavors together beautifully.
- Chili Powder, Cumin, Oregano, Paprika, Cayenne: The backbone of your chili’s zesty, slightly smoky Southwestern flavor—adjust according to taste!
- Salt & Pepper: The final seasoning layer; be sure to taste and tweak before serving.
Variations
One of my favorite things about this chili is how easily it can be personalized! Whether you’re craving more spice, need to suit special diets, or just want to clean out the fridge, it’s effortlessly adaptable—make Slow Cooker White Chicken Chili your own.
- Make It Even Creamier: Stir in a dollop of cream cheese or a splash of half & half during the last 30 minutes for extra silkiness.
- Go Vegan or Vegetarian: Swap out chicken for extra beans and use veggie broth for a plant-based version that’s just as cozy.
- Turn Up the Heat: Toss in extra jalapeños or a pinch more cayenne if your crew loves a chili with attitude.
- Veggie-Loaded Chili: Add corn, diced zucchini, or even spinach during the last hour for more color and nutrients.
How to Make Slow Cooker White Chicken Chili
Step 1: Layer Everything in the Slow Cooker
Start by placing your boneless, skinless chicken thighs right at the bottom of your slow cooker. Then, pile in the onion, green pepper, jalapeño (if using), garlic, drained beans, green chilies, and all those spices—chili powder, cumin, oregano, paprika, and cayenne. Pour in the chicken broth and give everything a gentle stir so all the flavors mingle.
Step 2: Slow Cook to Perfection
Cover and set your slow cooker to low. Let that magic happen for 5 to 5 1/2 hours—minimal hands-on work for maximum payoff! As it simmers, the chicken will become meltingly tender and the beans will soak up every delicious drop of flavor.
Step 3: Shred and Finish the Chili
After about 5 1/2 hours, open the lid, grab two forks, and shred the chicken right inside the pot—it should practically fall apart! Stir the shredded chicken back into the chili and cook for an additional 30 minutes on low. Give your chili a taste and adjust the seasonings as needed before ladling into bowls.
Pro Tips for Making Slow Cooker White Chicken Chili
- Shred with Ease: Shred the chicken directly in the slow cooker using two forks—this keeps all the juices and flavors exactly where you want them.
- Spice Adjustment Timing: Wait until the end to adjust spiciness, as the slow cooker will mellow and meld the chili’s heat over time.
- Beans = Creamy Texture: Mash a few spoonfuls of beans against the side of the slow cooker before serving for a naturally thicker, creamier broth—no flour or cream needed.
- Storage Bonus: Chili flavors develop beautifully overnight, making leftovers even more delicious the next day.
How to Serve Slow Cooker White Chicken Chili
Garnishes
The right toppings take this Slow Cooker White Chicken Chili from tasty to unforgettable! Try loading on sliced avocado, a sprinkle of shredded Monterey Jack cheese, chopped fresh cilantro, crunchy tortilla strips, or a swirl of tangy sour cream. Each adds a delicious contrast of flavor and texture—customize each bowl to taste!
Side Dishes
This chili is hearty enough to stand alone, but it’s absolutely dreamy alongside warm cornbread, a pile of tortilla chips, or a crisp green salad. For heartier appetites, serve with rice or even a simple cheese quesadilla for dipping and scooping up every last bit.
Creative Ways to Present
For a fun dinner party, serve your chili in big mugs with a toppings bar—let everyone add their favorites! For casual gatherings, ladle chili over baked potatoes or use as a filling for burrito bowls with all the fixings. Mini appetizer cups also make it easy for guests to sample.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker White Chicken Chili will keep beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it an even tastier choice for a quick lunch or easy weeknight dinner later in the week!
Freezing
This chili is a freezer hero! Let it cool completely, then portion into freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge or under running water for a quick, filling meal any time the craving strikes.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, stirring halfway through. If the chili seems a bit thick after storing, just add a splash of broth or water to revive its silky texture.
FAQs
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Can I use chicken breasts instead of thighs in Slow Cooker White Chicken Chili?
Absolutely! Boneless, skinless chicken breasts work well and will shred nicely after slow cooking, though they’re a bit leaner and less rich than thighs. Adjust cook time by 30 minutes if using smaller or thinner pieces.
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How can I make this chili dairy-free?
This Slow Cooker White Chicken Chili is naturally dairy-free as written—just skip garnishes like cheese or sour cream, or use dairy-free alternatives if desired.
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Is this chili spicy?
It’s perfectly customizable! With the jalapeños and cayenne, there’s gentle warmth, but you can dial it up or down by using less or more of these ingredients, or leaving them out altogether for a mild version.
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Can I prepare Slow Cooker White Chicken Chili in advance for parties?
Yes! This recipe is ideal for make-ahead meals or parties. Prepare as directed, chill, and gently reheat in the slow cooker or on the stove before serving—set up a toppings bar so guests can help themselves!
Final Thoughts
There’s nothing quite like a bowl of Slow Cooker White Chicken Chili to bring everyone together around the table. It’s a recipe I reach for again and again, and I hope it becomes an instant favorite for you too. Grab your slow cooker, cozy up, and enjoy every satisfying, spoonful bite!
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 5 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful Slow Cooker White Chicken Chili recipe that is perfect for cozy nights in. Packed with tender chicken, beans, and aromatic spices, this chili is easy to make and sure to please a crowd.
Ingredients
Chicken Chili:
- 1 pound boneless skinless chicken thighs
- 1/2 of a sweet onion, chopped
- 1/2 green pepper, seeds removed, chopped
- 1 to 2 Jalapeños, seeds removed, chopped (optional)
- 4 garlic cloves, minced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 3 cans (4 oz each) green chilies
- 32 oz chicken broth
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Place the chicken in the slow cooker: Add chicken thighs to the bottom of a 6 qt. or larger slow cooker.
- Add remaining ingredients: Pour in onion, green pepper, jalapeños, garlic, beans, green chilies, chicken broth, chili powder, cumin, oregano, paprika, cayenne, salt, and pepper. Stir to combine.
- Cook on low: Cover and cook on low for 5 1/2 hours.
- Shred the chicken: Use two forks to shred the chicken thighs. Return shredded chicken to the slow cooker.
- Continue cooking: Cook for an additional 30 minutes.
- Adjust seasoning: Taste and adjust seasonings as needed.
- Serve: Serve warm with desired garnishes.
Notes
- This recipe yields 10 cups of chili, serving 5 people.
- If preferred, chicken breasts can be used instead of chicken thighs.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
