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Crock Pot White Chicken Chili Recipe

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★★★★★

4.6 from 67 reviews

This Crock Pot White Chicken Chili is a hearty and flavorful slow cooker recipe that combines tender chicken, creamy white beans, green chilies, corn, and a hint of beer for added depth. Seasoned with classic Southwestern spices, this easy-to-make chili is perfect for cozy dinners and can be customized with a variety of garnishes and ingredient substitutions. The slow cooker does the heavy lifting, resulting in a warm, comforting dish packed with protein and bursting with taste.

Ingredients

Scale

Protein & Beans

  • 1 ½ pounds boneless, skinless chicken breasts (or thighs or rotisserie chicken)
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed

Liquids

  • 4 cups chicken broth (low-sodium or regular)
  • 1 cup beer (such as Dos Equis, Modelo Negra, Guinness, or Samuel Adams)

Vegetables & Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 cup sweet corn kernels (fresh, frozen, or canned)

Spices & Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Garnishes (optional)

  • Lime wedges
  • Diced avocado
  • Sliced jalapeños
  • Sour cream
  • Chopped fresh cilantro

Instructions

  1. Combine Ingredients: Place the chicken breasts at the bottom of your slow cooker. Pour in the chicken broth and beer. Add the diced onion, minced garlic, drained beans, green chilies, corn, and all the spices. Stir gently to combine all ingredients evenly.
  2. Cook: Cover the slow cooker and cook on high for 3.5 to 4 hours or on low for 5 to 6 hours. The chicken should reach an internal temperature of 165°F (75°C) to ensure it is fully cooked and safe to eat.
  3. Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  4. Blend a Portion of the Soup: Ladle about 1 to 2 cups of the chili broth and beans into a blender and process until smooth. This helps thicken the chili and create a creamy texture. Return the blended soup to the slow cooker and stir well.
  5. Add the Shredded Chicken: Return the shredded chicken to the slow cooker and stir to combine everything thoroughly. Taste the chili and adjust seasoning with salt and pepper if needed.
  6. Serve: Ladle the white chicken chili into bowls and garnish with lime wedges, diced avocado, sliced jalapeños, sour cream, and chopped cilantro as desired. Serve with crusty bread, cornbread, or cheddar bay biscuits for the ultimate comforting meal.

Notes

  • Check chicken doneness with a meat thermometer; it should register 165°F (75°C) at the thickest part.
  • Adjust seasoning throughout cooking for optimal flavor balance, especially salt.
  • For a vegetarian version, omit chicken and use vegetable broth with extra beans or plant-based proteins.
  • Substitute Great Northern beans with cannellini beans or chickpeas for variation.
  • For a creamier texture, stir in a splash of heavy cream or sour cream before serving.
  • If avoiding alcohol, replace beer with additional chicken broth.
  • Add extra vegetables such as diced bell peppers or tomatoes for more texture and flavor.

Keywords: white chicken chili, crockpot chili, slow cooker recipes, chicken chili, comforting chili, southwestern chili, easy chili recipe, hearty chili, bean chili

Find it online: https://tastybella.com/crock-pot-white-chicken-chili-recipe/