Slow Cooker White Chicken Chili
A lightened-up Slow Cooker White Chicken Chili that’s creamy, flavorful, and easy to make! Filled with tender chicken, white beans, and green chilies, it’s perfect for busy weeknights and a cozy family dinner.
Ingredients
- 3 cans Great Northern beans divided (15 oz each)
- ⅓ cup water
- 1½ lbs boneless skinless chicken breasts cut into chunks
- ½ small red onion diced
- 3-4 cloves garlic chopped
- 1 can mild green chilies 4 oz
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground coriander
- ½ tsp chipotle pepper powder
- 3 cups chicken broth low sodium preferred
- Sea salt and black pepper to taste
- 1½ cups Mexican blend cheese divided
Optional toppings:
- Chopped fresh cilantro
- diced avocado
- sliced jalapeño
- lime wedges
- light sour cream
Instructions
- Prep the beans: Drain and rinse all beans. Add half of them to a blender or food processor with ⅓ cup water. Blend until mostly smooth but still slightly chunky.
- Assemble: In a 5–6 quart slow cooker, combine the blended beans, remaining whole beans, chicken, onion, garlic, green chilies, cumin, chili powder, oregano, coriander, chipotle powder, and chicken broth. Stir well.
- Cook: Cover and cook on Low for 8 hours or High for 4 hours, until the chicken is tender and cooked through.
- Finish: Stir in 1 cup of shredded cheese. Cover for 1–2 minutes until melted. Taste and adjust seasoning with salt and black pepper.
- Serve: Ladle into bowls and top with extra cheese, cilantro, avocado, jalapeño slices, or lime wedges.
Notes
- To make this a low-point recipe, use reduced-fat cheese and a dollop of light sour cream.
- You can substitute cannellini beans or navy beans for Great Northern beans.
- For a thicker chili, remove the lid during the last 30 minutes or blend a small portion with an immersion blender.
- Using rotisserie chicken? Reduce cook time to 2 hours on Low.