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!
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.