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Slow Cooker White Chicken Chili A Cozy Weeknight Favorite Made Easy. Close Up Realistic Photo Casual Kitchen Settings

Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is comfort in a bowl without the heaviness. It combines tender shredded chicken, creamy white beans, and a bright mix of herbs and green chiles for a flavorful, weeknight-friendly meal that practically cooks itself. It stores well, reheats nicely, and adapts to your preferences with simple swaps like swapping chicken for turkey or adding extra veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, trimmed and cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can white beans (15 oz), drained and rinsed
  • 1 can great northern beans (15 oz), drained and rinsed
  • 1 can green chilies (4 oz), diced
  • 1 cup corn kernels (frozen or canned, drained)
  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (optional, to taste)
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped (plus extra for serving)
  • 2 tablespoons lime juice plus zest from 1 lime (optional)
  • 1/2 cup sour cream or Greek yogurt (optional, to serve)
  • 1 avocado or tortilla strips for topping (optional)

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Brown the chicken pieces quickly—this step adds flavor, even though the chicken will finish cooking in the slow cooker. Remove and set aside.
  • In the same skillet, sauté the diced onion until it’s translucent and starting to caramelize, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Layer the ingredients in the slow cooker: place the browned chicken, sautéed onion and garlic, white beans, can of green chilies, corn, and the chicken broth. Sprinkle in cumin, coriander, oregano, paprika, red pepper flakes, salt, and black pepper.
  • Give everything a gentle stir to distribute the spices. Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken should be tender and shreddable.
  • About 15–20 minutes before serving, stir in chopped cilantro and lime juice. If you’d like a creamier texture, stir in sour cream or Greek yogurt until well combined. Taste and adjust salt and pepper as needed.
  • Serve the chili hot with optional toppings like sliced avocado, extra cilantro, and crunchy tortilla strips. A squeeze of lime over the top brightens the flavors nicely.