Slow Cooker White Chicken Chili

By Sarah DiGregorio

Slow Cooker White Chicken Chili
Julia Gartland for The New York Times. Food Stylist: LIza Jernow.
Total Time
4 to 6 hours
Rating
5(9,711)
Comments
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This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

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Ingredients

Yield:6 to 8 servings
  • 3tablespoons unsalted butter
  • 1large yellow or red onion, finely chopped
  • Kosher salt
  • 10garlic cloves, finely chopped
  • 1jalapeño, minced
  • 3(4-ounce) cans chopped green chiles, hot, mild or a combination
  • 2teaspoons ground cumin
  • 2teaspoons onion powder
  • 1teaspoon dried oregano
  • ½teaspoon ground cayenne
  • 2pounds boneless, skinless chicken thighs
  • 3cups chicken stock
  • 2(14-ounce) cans great Northern beans, drained and rinsed
  • 1½cups frozen corn
  • 1cup finely chopped fresh cilantro (about 1 small bunch), optional
  • 1lime, juiced (about 2 tablespoons)
  • Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

372 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 34 grams protein; 948 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.

  2. Step 2

    Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.

  3. Step 3

    Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip
  • You can also cook the chili in a Dutch oven on your stovetop. In step 2, add 4 cups stock instead of 3 cups and bring the mixture come to a simmer over medium-high. Reduce the heat to low, cover, and cook until the chicken is tender, stirring occasionally, about 35 minutes.

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Ratings

5 out of 5
9,711 user ratings
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Comments

Clark W.

Made with Instant Pot. 10 minutes on high pressure (after chicken is introduced) with a 10 minute natural release worked great. Used a but more than half of the garlic, since it wasn't going to lose potency over the slow cook. Otherwise by the book. I found this very simple but tasty and comforting!

gpsdenver

Delicious! Made more or less as directed but used Dutch oven instead of slow cooker. Used some fire roasted Hatch chilies I had saved in the freezer from the summer instead of the canned green chilies. Also skipped the jalapeños since the Hatch chilies already had some heat. Did not add the beans at same time as chicken because I was concerned that cooking canned beans that long would break them down too much, so I added the beans after shredding the chicken. Will definitely make again!

Kirsten

Is there a hack for making this in the instant pot?

Dan B.

Agree with ratings. Family loved it. Took out seeds but next time may use them for more heat!

Halina

Thought I’d posted this but couldn’t find I only had a can of jalapeños so used about 1.5 Tbsp gochujang for heat, doubled cumin and cayenne, used fresh serranos. Also had TJs spiced roasted frozen corn, and a couple tsp white miso for added flavor kick. Like others, threw in corn tortilla strips and dried cilantro worked fine in lieu of fresh at end. Delicious:)

JBH

I found it too bland, but It did improve the next day. I would advise to double the spice including the jalapeno pepper. I salted chicken thighs lightly because i was afraid they would be too salty. Nope it’s better to salt liberally. Putting pickled jalapenos on top helped a lot.

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