Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili
What I love about slow cooker white chicken chili
The most amazing thing has happened. After years and years of my sister and friends asking for slow cooker recipes, I am finally on board. I have decided to learn to use mine, and it’s wonderful. To be fair, it’s not that I haven’t wanted to use it in the past, I just haven’t really had it with me when we were overseas, and I don’t seem to want to use it in the summer because even though you can use a slow cooker to make warm weather foods.
A slow cooker seems to be the perfect thing for hearty stews and soups and roasts. Luckily, it’s that time of year. In fact, it’s really cold out today. Good cold, but cold nevertheless. So last night, I made a batch of my favorite slow cooker white chicken chili. I already had a recipe for it on here, but I’ve updated it (no more dairy!) and made it slow cooker friendly.
You’re going to love it. It’s so easy, and the chicken literally shreds itself when you’re ready. Okay, you actually have to do the work, but it’s so easy I can’t even begin to describe it any other way.
If you like this slow cooker recipe, you have to try this thai peanut chicken, and these slow cooker beef tacos one and this beef paprikash.
Searching for more chili recipes? buffalo chicken chili | sweet potato lentil chili | quick and easy beer chili | Cincinnati chili
Ingredients & substitutions
- Tortilla strips and cilantro – These are my go-to for dairy free toppings for this white chicken chili. But feel free to explore other toppings, dairy free cheese shreds or a dollop of vegan sour cream would be amazing as well.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make slow cooker white chicken chili
Set the slow cooker. Place all ingredients, except corn, beans and toppings, into the slow cooker. Stir to combine well and cover. Set the slow cooker to cook on high for 6 hours.
Shred the chicken. After 5 hours, remove the chicken from the slow cooker and shred. Add the chicken back to the slow cooker with corn and beans. Allow the chili to cook for the remaining hour. When cooking time is complete, garnish and serve.
Ingredients
- 2 pounds boneless (skinless chicken tenders (or breasts))
- 1 large sweet onion (chopped)
- 2 celery stalks (chopped)
- 4 garlic cloves (minced)
- 3/4 cup chopped green bell pepper
- 3 – 4 tablespoons diced jalapeno (fresh or canned)
- 1 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 2 teaspoons coarse salt
- 2 14.5- ounce cans reduced-sodium chicken broth
- 2 15- ounce cans great northern beans
- 1 cup frozen corn
- Chopped fresh cilantro (for topping)
- Crushed tortilla chips (for topping)
Instructions
- Place chicken, onion, celery, garlic, bell pepper, jalapeno, spices and chicken broth into the slow cooker. Stir the ingredients to combine and cook on high for 5 hours.
- With 1 hour left in cooking time, remove the chicken tenders and shred or chop the meat. Return it to the slow cooker, along with the beans and frozen corn.
- Allow the chili to cook for the remaining time.
- Top with chopped cilantro and crushed tortilla chips before serving.
Made this tonight and it was delicious! However – the nutrition info is all blank. Can you provide it? (Specifically the calorie count!) Thank you!
Recipe was good, just a little bland for my taste. Obviously that is what makes it healthier. I had some leftover heavy cream in my fridge, and added some of that for consistency and to make it visually more like “white” chicken chili. Also added a little taco seasoning. Was delicious 😋
Super simple and DELICIOUS! Used low sodium everything, forgot the coriander, but allowed everyone to add their own toppings to taste (guac, Italian cheese, sour cream and tricolor tortilla strips) YUM!
What is the serving size?
Is there a way to make this not in the slow cooker?