Loaded with veggies, shredded chicken, white creamy beans and warming spices, this hearty Slow Cooker White Chicken Chili is a one-pot meal delight! It will undoubtedly becomea favourite staple all year long.
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Servings: 6
Ingredients
1large yellow or red onion,finely diced
1jalapeño,minced (remove seeds for less spice)
4large garlic cloves,minced
2teaspoonsground cumin
2teaspoonsground coriander
1teaspoondried oregano
2poundsbonelessskinless chicken thighs
Kosher salt and white (or black) pepper
24-ounce cans mild chopped green chiles
2bay leaves
214-ounce cans white beans such as cannellini, great Northern, or navy, drained and rinsed
2cupsfrozen corn
3cupschicken stock
1limejuiced (about 2 tablespoons)
1/3cupfinely chopped cilantrooptional
Optional toppings
sliced or cubed avocado
fresh or pickled chopped jalapeño
grated cheese (such as Monterey Jack or sharp cheddar)
sour cream
tortilla chips
Instructions
Place the onions, jalapeño, and garlic on the bottom of the slow cooker. Sprinkle with cumin, coriander, and oregano. Arrange the chicken on top of the vegetables in a single layer and season with 1/2 teaspoon salt and pepper to taste.
Add the chopped green chilis, bay leaves, beans and corn. Pour in the broth, no need to stir. Cover and cook on low for 4 to 6 hours or until the chicken is cooked through and very tender.
Remove the chicken from the slow cooker and shred it using two forks or a small sharp knife and a fork. Return the shredded chicken to the slow cooker.
*See recipe notes if you prefer a thicker chili.
Turn the heat to HIGH and return the shredded chicken to the slow cooker. Stir in the lime juice and cilantro (if using) and continue heating for an additional 10-15 minutes or until heated through. Taste and adjust seasonings; if it tastes a bit bland, it definitely needs more salt.
Serve in bowls garnished with chopped cilantro and lime wedges, and/or any toppings of your choice.
Notes
STOVETOP DIRECTIONS: Heat 1 tablespoon olive oil in a large pot over medium heat. , Sauté the onion until softened, abut 3 minutes. Add the garlic and peppers and sauté for another 30 seconds. Add the rest of the ingredients as per recipe but hold back on the beans and corn. Simmer for 20 minutes or until the chicken is fully cooked and tender. Remove the chicken, shred, then return to the pot along with the beans and corn. Cook for another 5 minutes then finish the recipe as instructed.
COOKING TIME MAY VARY: Slow cookers can vary a lot in potency which will affect the cooking time. Mine is a little old and does not cook food very quickly. If yours has some good heat, be sure to start checking your chicken one hour earlier than instructed.
FOR THICKER CHILI: This chili is supposed to be soupy. If you prefer it thicker, here are some options: 1)Mix in some sour cream: When you are adding the shredded chicken back into the slow cooker, swirl in 1/3 cup sour cream which will add some nice tangy flavour and lovely creaminess. Cover, and cook on high until the chili is warmed through again, about 10 minutes. 2) Add some cream cheese: When you are adding the shredded chicken back into the slow cooker, stir in 4 ounces of cream cheese. Cover, and cook on high until the cream cheese has melted and the chili is warmed through again, about 15 minutes. 3) Make a stovetop slurry: Mix 1 tbsp. of cornstarch and 1 tbsp. cold water together, stirring well to remove any lumps. Then, stir the slurry into your chili and let it cook for another 15 minutes to fully thicken. 4)Masa harina slurry: Combine 1/3 cup masa harina with 1/3 cup milk of your choice. Masa harina is finely ground corn flour which is used to make corn tortillas. I haven't tried it with corn flour but I imagine it would also work. Masa harina will give the chili a bit of a tortilla flavour so make sure you are okay with that if going this route.
TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
TO FREEZE: Transfer cooled chili to an airtight, freezer-safe storage container and freeze for up to 3 months. Allow to thaw overnight in the refrigerator overnight before reheating.
TO REHEAT: Warm the chili on the stovetop over a gentle heat until warmed through.