Slow Cooker White Chicken Chili Recipe
The perfect recipe for those who want big flavor with little effort
Nothing is more comforting than a big bowl of chili this time of year. After trying this slow cooker white chicken chili recipe, you'll be wondering where this dish has been your entire life. Full of flavor from the cumin, chili powder and coriander, it also packs in chopped green chiles, but don't be scared—they are very mild, and the only extra spice comes from diced jalapeño. Those looking for even more kick will want a bottle of hot sauce on hand.
The key takeaway from this recipe is to purée some of the white beans to give body to the chili liquid, since you can't use other traditional thickening methods like a roux or reducing the liquid. Speaking of which, it's important to keep the lid on the slow cooker, so the heat doesn't escape. (No peeking!) This dish is the perfect complement to a chilly evening with your favorite movie. Throw in a few friends and an assortment of toppings, and you've got yourself a party.
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Recipe from the Tasting Table Test Kitchen
Slow Cooker White Chicken Chili
Nothing screams comfort more than a big bowl of chili this time of year. This white chicken version is a cinch to prepare and full of flavor.
Ingredients
- Two 15½-ounce cans cannellini beans, drained and rinsed, divided
- 3 (2 pounds) boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon ground coriander
- 4 cups chicken stock
- 1 cup corn kernels
- Two 4½-ounce cans chopped green chiles
- 2 garlic cloves, smashed
- 1 jalapeño, minced
- 1 medium yellow onion, roughly chopped
- Freshly ground black pepper, to taste
- Lime juice, to taste
- Diced avocado, for garnish
- Hot sauce, for garnish
- Lime wedges, for garnish
- Thinly sliced radishes, for garnish
- Shredded cheese, for garnish
- Sour cream, for garnish
- Crumbled tortilla chips, for garnish
Directions
- In a high-speed blender, purée 1 cup of the white beans until smooth and reserve for later.
- In the bowl of a slow cooker, add the chicken and rub with the chili powder, cumin, salt and coriander. Add the puréed white bean mixture, remaining whole beans, stock, corn, chopped green chiles, garlic, jalapeño, onion and black pepper; stir together; and cook on high until the chicken is fully cooked and tender, 3½ to 4 hours.
- Transfer the cooked chicken breasts to a medium bowl and shred; some medium chunks of chicken are fine, so be sure not to shred it too finely. Add the chicken back to the slow cooker, season to taste with lime juice and salt. Pour the chili into bowls and serve hot with the recommended garnishes.