Why You’ll Love This Recipe
If you’re anything like me, your slow cooker gets a lot of use this time of year. With soccer practices and school performances almost weekly, I love the convenience of using my slow cooker for satisfying meals like this slow cooker chili. My husband (who is not a bean person) usually has seconds!
- Using my slow cooker means my family can still sit down to a hearty, home-cooked meal in the evening, even if I’m not home in the afternoon to prepare a meal.
- I love that this chili is so versatile. You can leave out the chicken for a vegetarian version, or use pork in place of the chicken.
- If you’d like to add some extra heat, try pepper jack cheese in place of the Monterrey Jack. You can also add a pinch of cayenne, or a diced jalapeno.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Slow Cooker White Chicken Chili
Ingredients
- 4 15 oz. cans white beans, rinsed and drained
- 3 cups chicken broth
- 2 boneless skinless chicken breasts
- 2 4 oz. cans diced green chilies
- 2 teaspoons oregano
- 1 tablespoon olive oil
- 1 small onion chopped
- 3-4 cloves garlic chopped
- 2 teaspoons ground cumin
- Salt and pepper to taste
- 1/2 cup sour cream
- 1 cup shredded Monterrey Jack cheese
- 1/4 cup fresh cilantro chopped
Instructions
- Place 4 15 oz. cans white beans, rinsed and drained, 3 cups chicken broth, 2 boneless skinless chicken breasts, 2 4 oz. cans diced green chilies, and 2 teaspoons oregano in a slow cooker. Cover and set slow cooker to low.
- Meanwhile, warm 1 tablespoon olive oil in skillet over medium-high heat. Add 1 small onion, diced, 3-4 cloves garlic, minced and 2 teaspoons ground cumin and cook until onion is softened, about 5 minutes.
- Add onion and garlic mixture to slow cooker. Cook on low for 6 hours, stirring occasionally.
- About 30 minutes before serving, remove chicken breasts from slow cooker. Shred the chicken and set aside.
- Remove about 2 cups of chili from the slow cooker and puree in a blender; return the pureed chili to the slow cooker and stir to combine. (Alternately, you can use an immersion blender right in the pot–just be sure to leave some whole beans).
- Return the shredded chicken to the slow cooker, along with the1/2 cup sour cream and 1 cup shredded Monterrey Jack cheese. Season with salt and pepper to taste. Just before serving, stir in 1/4 cup fresh cilantro.
Nutrition
Ingredient Notes and Substitutions
Which Beans are Best?
There are several types of white beans that work well in this recipe, including cannellini, Great Northern and navy beans. Great Northern is my personal favorite, but it’s really a matter of taste. Pinto beans work well too if that’s what you have on hand.
Change Up the Cheese
Try using pepper jack cheese for a spicy kick. Cheddar, Colby jack, and mozzarella also work–use what you have in the refrigerator. Dairy-free cheese alternatives can also be used in this recipe.
Optional Toppings
We like to top our chili off with extra shredded cheese and fresh cilantro. Other great topping include:
- Diced avocado
- Sour cream
- Sliced green onions
- Crushed tortilla chips or corn chips
- Diced tomatoes
- Lime wedges
One of our favorite things to do when we have chili is put an entire flour tortilla in the bottom of our bowl, then ladle the soup on top. When you get to the bottom of the bowl, you have a wonderful soft tortilla to sop up all of the leftover goodness in your bowl.
Recipe Tips
- Don’t skip the sauté step! Sautéing the onion, garlic, and cumin before adding them to the slow cooker enhances their flavor. It’s a small step with a big payoff!
- If you prefer spicier chili, use diced jalapeños or add a pinch of cayenne pepper. For a milder version, stick with the mild green chilies.
- Blending some of the chili thickens the broth without the need for additional thickeners. Use an immersion blender or a standard blender—just be careful with hot liquids!
Storage and Reheating
Refrigerator: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: Place cooled chili in freezer-safe containers or resealable bags, leaving some space for expansion. Freeze for up to 3 months.
Reheating: Heat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it has thickened too much. You can also reheat chili in the microwave, in a microwave-safe bowl, covered loosely, in 1-minute intervals, stirring between each, until hot.
To reheat from frozen, thaw chili overnight in the refrigerator then reheat using one of the above methods.
Variations & Fun Twists
- Vegetarian Chili: Replace chicken with extra beans, lentils, or even sliced mushrooms for a meatless version.
- Turkey Chili: Swap the chicken for cooked ground turkey or shredded leftover turkey for a different lean protein.
- Tex-Mex Style: Add a can of corn, black beans, and a dash of taco seasoning for a Tex-Mex-inspired twist.
Pairings
Like most chili recipes, this one is great served with plenty of optional toppings on the side, like sour cream, guacamole and corn chips. If your looking to serve something on the side, I recommend homemade biscuits or cornbread.
These are some of our favorite sides to enjoy with this cozy chicken chili.
44 comments
Tina W
I think beef stew is my favorite, with chili running a very close second.
shaunie
I would have to say pork loin with vegetables
Joan Kubes
My favorite thing to make is stuffed peppers.
Danelle
I’ve never tried them that way! I’ll have to make that soon. 🙂