Crock-Pot White Chicken Chili

There’s something incredibly comforting about a hot bowl of Crock-Pot White Chicken Chili. I remember the first time I made it—it was a chilly winter evening, and I craved something warm and hearty after a long day. As I tossed the ingredients into my slow cooker, the aroma of chicken broth and ground cumin filled my kitchen, instantly lifting my spirits. This dish has become a family favorite, perfect for gatherings or simply enjoying on a cozy night at home. Not only is it ridiculously easy to prepare, but it’s also packed with flavors that make it feel like a warm hug in a bowl.

Ingredients Overview for Crock-Pot White Chicken Chili

The ingredients in this Crock-Pot White Chicken Chili come together to create a beautiful harmony of flavors and textures. Each component plays a vital role, starting with the rich chicken broth, which serves as the base. The cannellini beans add creaminess and protein, while the corn brings a touch of sweetness. The spices, including ground cumin and chili powder, infuse the dish with warmth and depth, ensuring every bite is packed with flavor.

• 3 cups reduced-sodium chicken broth – A flavorful base that enhances the overall taste of the chili.
• 1 cup frozen corn kernels – Adds a touch of sweetness and texture to the dish.
• 1 can cannellini beans (drained and rinsed) – Provides creaminess and a good source of protein.
• ½ large onion (diced) – Contributes a savory depth of flavor.
• 1 jalapeño (diced) – Introduces a gentle heat that balances the other ingredients.
• 4 teaspoons ground cumin – Adds warmth and a distinctive earthy flavor.
• 1 tablespoon minced garlic – Provides aromatic richness.
• 3 teaspoons ground coriander – Complements the cumin with a citrusy note.
• 2 teaspoons chili powder – Enhances the chili flavor with a hint of spice.
• 1 teaspoon salt – Essential for balancing flavors.
• 1 pound boneless, skinless chicken thighs – The main protein that becomes tender and flavorful during cooking.
• ½ cup cilantro (chopped) – Freshens up the dish just before serving.

How to Make Crock-Pot White Chicken Chili

Making this Crock-Pot White Chicken Chili is as simple as it gets! The slow cooker does all the heavy lifting, allowing you to enjoy a hearty meal without spending hours in the kitchen. Follow these easy steps to create a dish that will warm your heart and satisfy your taste buds.

1. Start by grabbing your large slow cooker, at least 7 quarts in size. Place all the ingredients, except for the chicken and cilantro, into the slow cooker. Make sure to add the chicken broth, corn, cannellini beans, onion, and jalapeño. Give it all a good stir to combine.
2. Next, gently add the boneless chicken thighs to the slow cooker. Ensure they’re submerged in the mixture. You want them to absorb all those wonderful flavors as they cook. Secure the lid on your slow cooker and set it to cook on low for 6 to 8 hours or high for 3 to 4 hours, depending on your available time.
3. Once the cooking time is up, it’s time to check your chili! Carefully remove the chicken from the slow cooker and transfer it to a plate. Use two forks to shred the chicken, which should be perfectly tender after cooking.
4. Now, scoop out about two cups of the soup from the slow cooker and pour it into a blender. Blend until smooth and creamy. This step adds a lovely texture to your chili. Once blended, pour the purée back into the slow cooker, stirring to combine with the remaining ingredients.
5. Next, add the shredded chicken back into the slow cooker along with the chopped cilantro. Stir everything together, allowing those flavors to meld for a few more minutes.
6. Finally, taste your chili and adjust the seasoning if necessary. You might want to add more salt or a dash of pepper. Once satisfied with the flavor, let it sit for a few minutes before serving.
7. Serve your Crock-Pot White Chicken Chili warm, garnished with extra cilantro if desired. It pairs wonderfully with tortilla chips or cornbread!

Helpful Notes about Crock-Pot White Chicken Chili

This Crock-Pot White Chicken Chili is not just a meal; it’s an experience! Here are some helpful notes to ensure your dish turns out perfectly.

• Storage: Leftovers can be stored in the refrigerator for up to 4 days. Make sure to cool it before sealing it in an airtight container.
• Freezing: You can freeze this chili for up to 3 months. Just thaw and reheat when ready to enjoy!
• Pairing: This chili pairs beautifully with cornbread, tortilla chips, or a fresh side salad.
• Spice Level: Adjust the heat by adding more or less jalapeño or incorporating your favorite hot sauce.
• Garnish: Add toppings like shredded cheese or avocado for an extra layer of flavor.

How to Enjoy Crock-Pot White Chicken Chili

When it comes to enjoying your Crock-Pot White Chicken Chili, the possibilities are endless! Here are some delightful ways to serve it:

• With Toppings: Serve with a sprinkle of fresh cilantro, a squeeze of lime, or shredded cheese to enhance the flavor.
• Side Dishes: Pair with cornbread or crispy tortilla chips for a delightful crunch alongside the creamy chili.
• Occasions: Perfect for cozy family dinners, fun game nights, or casual get-togethers with friends.
• Meal Prep: Make a big batch and store in the fridge for easy lunches throughout the week.
• Seasonal Touch: It’s a great comforting dish for winter, but you can enjoy it any time of the year!

FAQ

Conclusion

This Crock-Pot White Chicken Chili is truly a standout dish that blends rich flavors with wholesome ingredients. It’s perfect for cozy nights in or when you want to impress guests with minimal effort. I encourage you to try it out; you won’t be disappointed! Let the slow cooker do its magic, and enjoy a comforting meal that warms both your heart and your home.

Crock-Pot White Chicken Chili

The ultimate comfort food, Crock-Pot White Chicken Chili combines tender chicken, creamy beans, and spices for an easy weeknight dinner that warms the soul. Perfect for meal prep or sharing with friends, this chili will surely be a hit!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 5 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Slow Cooker
• Blender
• Cutting Board

Ingredients

  

• 3 cups reduced-sodium chicken broth
• 1 cup frozen corn kernels
• 1 can cannellini beans (drained and rinsed)
• ½ large onion (diced)
• 1 whole jalapeño (diced)
• 4 teaspoons ground cumin
• 1 tablespoon minced garlic
• 3 teaspoons ground coriander
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 pound boneless, skinless chicken thighs
• ½ cup cilantro (chopped)

Instructions

 

• Start by grabbing your large slow cooker, at least 7 quarts in size. Place all the ingredients, except for the chicken and cilantro, into the slow cooker. Make sure to add the chicken broth, corn, cannellini beans, onion, and jalapeño. Give it all a good stir to combine.
• Next, gently add the boneless chicken thighs to the slow cooker. Ensure they’re submerged in the mixture. You want them to absorb all those wonderful flavors as they cook. Secure the lid on your slow cooker and set it to cook on low for 6 to 8 hours or high for 3 to 4 hours, depending on your available time.
• Once the cooking time is up, it’s time to check your chili! Carefully remove the chicken from the slow cooker and transfer it to a plate. Use two forks to shred the chicken, which should be perfectly tender after cooking.
• Now, scoop out about two cups of the soup from the slow cooker and pour it into a blender. Blend until smooth and creamy. This step adds a lovely texture to your chili. Once blended, pour the purée back into the slow cooker, stirring to combine with the remaining ingredients.
• Next, add the shredded chicken back into the slow cooker along with the chopped cilantro. Stir everything together, allowing those flavors to meld for a few more minutes.
• Finally, taste your chili and adjust the seasoning if necessary. You might want to add more salt or a dash of pepper. Once satisfied with the flavor, let it sit for a few minutes before serving.
• Serve your Crock-Pot White Chicken Chili warm, garnished with extra cilantro if desired. It pairs wonderfully with tortilla chips or cornbread!

Notes

Here are some tips to enhance your cooking experience:

• Storage: Leftovers can be stored in the refrigerator for up to 4 days. Make sure to cool it before sealing it in an airtight container.
• Freezing: You can freeze this chili for up to 3 months. Just thaw and reheat when ready to enjoy!
• Pairing: This chili pairs beautifully with cornbread, tortilla chips, or a fresh side salad.
• Spice Level: Adjust the heat by adding more or less jalapeño or incorporating your favorite hot sauce.
• Garnish: Add toppings like shredded cheese or avocado for an extra layer of flavor.

Keyword Comfort Food Recipe, Crock-Pot White Chicken Chili, easy chicken chili, slow cooker chili

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.