Description
This Slow Cooker White Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken thighs simmered with beans, green chilies, and aromatic spices. Perfect for a cozy meal, this chili offers a mild kick with optional jalapeños and cayenne pepper, making it a delicious and satisfying choice for any day.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 sweet onion, chopped
- 1/2 green pepper, seeds removed, chopped
- 1 to 2 jalapeños, seeds removed, chopped (optional)
- 4 garlic cloves, minced
- 2 (15 oz) cans great northern beans, drained and rinsed
- 3 (4 oz) cans green chilies
- 32 oz chicken broth
Spices & Seasoning
- 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
- Prepare the Slow Cooker
Place the boneless skinless chicken thighs in the bottom of a 6-quart or larger slow cooker to form the base of the chili. - Add Ingredients
Add the chopped sweet onion, green pepper, jalapeños (if using), minced garlic, drained great northern beans, green chilies, and chicken broth into the slow cooker. Sprinkle in the chili powder, cumin, oregano, paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Stir all the ingredients together to combine evenly. - Cook
Cover the slow cooker and cook on low for 5 and a half hours to allow the flavors to meld and the chicken to become tender. - Shred the Chicken
After cooking, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker, stirring it into the chili. - Final Cooking
Cook the chili for an additional 30 minutes on low to heat through and meld the flavors further. - Season and Serve
Taste the chili and adjust seasoning with additional salt, pepper, or spices if needed. Serve the chili warm, optionally garnished with your favorite toppings such as sour cream, shredded cheese, or fresh cilantro.
Notes
- For a spicier chili, include the jalapeños and cayenne pepper; omit them for a milder flavor.
- Great northern beans provide a creamy texture; cannellini beans can be substituted if preferred.
- Make sure to rinse and drain the canned beans to reduce sodium and improve flavor.
- If you don’t have a slow cooker, you can make this chili on the stovetop by simmering gently for 1 to 1.5 hours until the chicken is cooked through and tender.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
