If you’re looking for a comforting, flavorful, and easy-to-make meal, this Slow Cooker White Chicken Chili recipe is exactly what you need. Whether you're planning a cozy family dinner or preparing for a get-together with friends, this dish will be a hit. It's simple to prepare, packed with rich flavors, and the best part? Your slow cooker does most of the work for you. Keep reading to learn how to make this delicious chili, including tips for perfecting the recipe, serving suggestions, and answers to frequently asked questions.
What is Slow Cooker White Chicken Chili?
Slow Cooker White Chicken Chili is a hearty, flavorful soup made with tender chicken, white beans, and a blend of spices, all slow-cooked to perfection. Unlike traditional chili that uses red meat and tomatoes, this recipe uses chicken and a creamy broth base, giving it a lighter color and a unique taste. The slow cooker does the heavy lifting, allowing the ingredients to meld together over several hours, resulting in a rich, savory dish that’s perfect for any occasion.
Ingredients List for Slow Cooker White Chicken Chili
Before diving into the cooking process, it’s essential to gather all your ingredients. Here's what you'll need:
- 1 yellow onion: Adds a subtle sweetness and depth of flavor to the chili.
- 2 cloves garlic: Provides a fragrant and savory base.
- 1 jalapeño (optional): Gives the chili a bit of heat and extra flavor complexity.
- 1 boneless, skinless chicken breast (about ¾ lb.): The star protein that becomes tender and flavorful after slow cooking.
- 1 16oz. jar salsa verde: Adds tanginess and a burst of flavor with minimal effort.
- 2 15oz. cans cannellini beans: Creamy white beans that are rich in protein and fiber.
- 1 15oz. can pinto beans: Adds additional texture and flavor to the chili.
- 1 tablespoon ground cumin: A warm, earthy spice that’s essential to any chili recipe.
- 1 teaspoon dried oregano: Adds a touch of herbal earthiness.
- ¼ teaspoon cayenne pepper: For those who love a little kick in their chili.
- ¼ teaspoon freshly ground black pepper: To season and enhance all the flavors.
- 2 cups chicken broth: The base of the chili that ties all the ingredients together.
- 4 oz. Monterey Jack cheese, shredded: A creamy, mild cheese that melts beautifully over the chili.
Substitutions and Variations
One of the best things about this Slow Cooker White Chicken Chili is how versatile it is. Here are some substitutions and variations you can try:
- Vegetarian Option: Replace the chicken with extra beans or tofu for a hearty vegetarian version. Vegetable broth can be used in place of chicken broth.
- Different Beans: While cannellini and pinto beans are traditional, you can substitute them with great northern beans or black beans for a different texture and flavor.
- Add Corn: Stir in a cup of frozen or canned corn to add sweetness and texture.
- Spice Level: If you prefer a milder chili, skip the jalapeño and cayenne pepper. For extra heat, consider adding more jalapeños or a few dashes of hot sauce.
- Creamier Chili: Add 4 ounces of cream cheese or a splash of heavy cream at the end of cooking for a richer, creamier chili.
- Cilantro Lime: Stir in some fresh cilantro and a squeeze of lime juice just before serving to add brightness and acidity.
Step-by-Step Cooking Instructions
Now that you have your ingredients ready, it’s time to start cooking. Follow these step-by-step instructions to make the perfect Slow Cooker White Chicken Chili:
1. Prepare the Ingredients
- Dice the onion: Peel and finely dice the yellow onion.
- Mince the garlic: Peel and mince the garlic cloves.
- Prepare the jalapeño: If using, slice the jalapeño lengthwise, scrape out the seeds with a spoon, and finely dice it.
2. Layer the Ingredients in the Slow Cooker
- Place the onion, garlic, jalapeño, and chicken breast in the bottom of the slow cooker: Make sure the chicken breast is laid flat for even cooking.
3. Add the Beans and Spices
- Drain and rinse the beans: Drain and rinse the cannellini and pinto beans to remove excess sodium and then add them to the slow cooker.
- Add the spices: Sprinkle the ground cumin, dried oregano, cayenne pepper, and freshly ground black pepper over the beans and chicken.
4. Add the Liquid
- Pour in the salsa verde and chicken broth: Pour the salsa verde over the chicken and beans, followed by the chicken broth. Give everything a brief stir to combine.
5. Cook the Chili
- Set the slow cooker: Place the lid on the slow cooker and cook on high for 4 hours or on low for 8 hours. During this time, the chicken will become tender, and the flavors will meld together beautifully.
6. Shred the Chicken
- Remove the chicken breast: After 4 hours on high or 8 hours on low, carefully remove the chicken breast from the slow cooker.
- Shred the chicken: Use two forks to shred the chicken into bite-sized pieces.
- Return the chicken to the slow cooker: Stir the shredded chicken back into the chili.
7. Thicken the Chili
- Mash the beans: As you stir, use the back of a spoon to slightly mash some of the beans against the side of the slow cooker. This will help thicken the chili.
How to Cook Slow Cooker White Chicken Chili: A Step-by-Step Guide
Cooking Slow Cooker White Chicken Chili is as simple as layering your ingredients, setting your slow cooker, and letting it do the work. Here’s a recap of the steps:
- Prep the ingredients: Dice the onion, mince the garlic, and dice the jalapeño.
- Layer in the slow cooker: Place the onion, garlic, jalapeño, and chicken breast at the bottom of the slow cooker. Add the drained beans, spices, salsa verde, and chicken broth.
- Cook: Set your slow cooker on high for 4 hours or low for 8 hours.
- Shred the chicken: After cooking, remove the chicken, shred it, and return it to the pot.
- Thicken the chili: Slightly mash some of the beans to thicken the chili.
Common Mistakes to Avoid
When making Slow Cooker White Chicken Chili, there are a few common mistakes that can impact the final result:
- Not seasoning properly: Under-seasoning is a common mistake. Be sure to taste your chili and adjust the seasoning as needed, especially before serving.
- Overcooking the chicken: While it’s hard to overcook chicken in a slow cooker, leaving it in too long can cause it to become mushy. Stick to the recommended cooking times for the best texture.
- Using too much liquid: Remember that the slow cooker retains moisture, so you don’t need as much liquid as you would in a stovetop recipe. Stick to the 2 cups of chicken broth for a chili that’s thick and hearty.
- Skipping the bean mash: Mashing the beans slightly helps to thicken the chili and give it a creamier texture. Don’t skip this step!
Serving and Presentation Tips
A big part of enjoying any dish is how it’s presented and served. Here are some ideas for making your Slow Cooker White Chicken Chili look as good as it tastes:
How to Serve Slow Cooker White Chicken Chili
- In Bowls: Serve the chili in deep bowls to keep it warm and cozy.
- With Toppings: Top each bowl with a generous sprinkle of shredded Monterey Jack cheese. You can also add a dollop of sour cream, a handful of crushed tortilla chips, diced avocado, or fresh cilantro for added flavor and texture.
Presentation Ideas for Slow Cooker White Chicken Chili
- Garnish: Brighten up the dish with colorful garnishes like chopped fresh cilantro, thinly sliced green onions, or a slice of lime on the side.
- Serve with sides: Offer sides like warm cornbread, a simple green salad, or tortilla chips for dipping.
Slow Cooker White Chicken Chili Recipe Tips
- Use fresh ingredients: Fresh onion, garlic, and jalapeño will give your chili a more vibrant flavor.
- Adjust the spice level: Taste as you go and adjust the spice level to suit your preference.
- Cook on low for richer flavor: Cooking on low for 8 hours allows the flavors to develop more deeply.
- Freeze leftovers: This chili freezes well. Store in airtight containers for up to 3 months. Just thaw and reheat for an easy meal later on.
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of chicken breast? A: Yes! Chicken thighs are a great substitute and will add more richness to the chili due to their higher fat content.
Q: Can I make this chili spicier? A: Absolutely. You can add extra jalapeños, more cayenne pepper, or even a few dashes of hot sauce to kick up the heat.
Q: What can I use instead of salsa verde? A: If you don’t have salsa verde, you can use a mild green enchilada sauce or a combination of tomatillo and green chilies.
Q: How can I thicken the chili without mashing the beans? A: You can mix 1-2 tablespoons of cornstarch with a little cold water to create a slurry, then stir it into the chili and let it cook for another 10-15 minutes.
Q: Can I make this chili ahead of time? A: Yes, this chili tastes even better the next day as the flavors have more time to meld together. Just reheat it on the stove or in a slow cooker on low.
Conclusion
Slow Cooker White Chicken Chili is an easy, flavorful dish that’s perfect for busy weeknights or casual gatherings. With minimal prep and a slow cooker doing most of the work, you’ll have a hearty, delicious meal ready to enjoy without much fuss. Whether you stick to the classic recipe or try some of the variations suggested, this chili is sure to become a favorite in your household. So, gather your ingredients, follow the steps, and get ready to enjoy a warm, comforting bowl of chili that’s as satisfying as it is simple to make.
PrintSlow Cooker White Chicken Chili Recipe
This Slow Cooker White Chicken Chili is a hearty, flavorful dish featuring tender chicken, creamy beans, and tangy salsa verde. Easy to prepare with a simple ingredient list, it's perfect for weeknight dinners or meal prep. Ideal for those who love a bit of spice in their meals.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low (or 3-4 hours on high)
- Total Time: 6 hours 15 minutes (or 3 hours 15 minutes)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Mexican-inspired
- Diet: Halal
Ingredients
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional)
- 1 boneless, skinless chicken breast (about ¾ lb.)
- 1 16oz. jar salsa verde
- 2 15oz. cans cannellini beans, drained and rinsed
- 1 15oz. can pinto beans, drained and rinsed
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp freshly ground black pepper
- 2 cups chicken broth
- 4 oz. Monterey Jack cheese, shredded
Instructions
- Prep the Ingredients: Chop the onion, mince the garlic, and dice the jalapeño (if using).
- Layer in the Slow Cooker: Place the chicken breast in the slow cooker. Add the onion, garlic, jalapeño, beans, cumin, oregano, cayenne pepper, and black pepper. Pour the salsa verde and chicken broth over the top.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breast, shred it with two forks, and return it to the slow cooker. Stir to combine.
- Serve: Ladle the chili into bowls, top with shredded Monterey Jack cheese, and serve warm.
Notes
- Adjust the Spice: For a milder chili, omit the jalapeño and cayenne pepper. For extra heat, add more jalapeño or cayenne.
- Add More Texture: Consider adding corn or diced bell peppers for extra texture and flavor.
- Toppings: Garnish with sour cream, avocado slices, fresh cilantro, or a squeeze of lime for added freshness.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 850mg
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