Slow Cooker White Chicken Chili

By Sarah DiGregorio

Updated June 6, 2019

  • Julia Gartland for The New York Times. Food Stylist: LIza Jernow.
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Total Time
4 to 6 hours
Rating
5(10,488)
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

  • 3 tablespoons unsalted butter

  • 1 large yellow or red onion, finely chopped

  • Kosher salt

  • 10 garlic cloves, finely chopped

  • 1 jalapeño, minced

  • 3 (4-ounce) cans chopped green chiles, hot, mild or a combination

  • 2 teaspoons ground cumin

  • 2 teaspoons onion powder

  • 1 teaspoon dried oregano

  • ½ teaspoon ground cayenne

  • 2 pounds boneless, skinless chicken thighs

  • 3 cups chicken stock

  • 2 (14-ounce) cans great Northern beans, drained and rinsed

  • 1 ½ cups frozen corn

  • 1 cup finely chopped fresh cilantro (about 1 small bunch), optional

  • 1 lime, juiced (about 2 tablespoons)

  • Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

36 grams carbs; 121 milligrams cholesterol; 372 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 7 grams fiber; 948 milligrams sodium; 34 grams protein; 4 grams sugar

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
10,488 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?

Monica

I used dried beans (Rancho Gordo - any white navy bean style will do) for this recipe, instead of canned beans as that is my preference. I always soak the beans several hours before adding to the recipe. I also used boneless, skinless chicken thighs which I cube rather than shred. I let everything simmer for 2-3 hours depending on type of bean I use. In the end, it’s a wonderful chicken chili bean stew!

Mara

I love this soup! It is so good and so easy! Also very forgiving, I’ll toss in whatever protein I have or any type of white bean. Double the lime juice! I’ve made it 12x now. Perfect for when you have guests arriving at an unknown time!

Diana Brown

Can this recipe be converted to a pressure cooker? Don't have a slow cooker.

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