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(10,017)
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; 36 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
10,017 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?

Charlene

Made this in the slow cooker. Used boneless, skinless chicken breast, I seasoned the chicken breast with montreal chicken seasoning and cut the chicken into small pieces. Added a ittle cornstarch to thicken the sauce. Served it over Jasmine rice with the scallions, avacado and sour cream. The toppings are a must!! IT WAS DELICIOUS!!!!

M. Herman

I made this in a slow cooker. 4 hours. Here were my mods - skipped the onion powder, used mild green chilis, left out the jalapeno seeds, and added a dash of smoked paprika. Entertained a book club meeting and it was a hit. So delicious.

Jennifer

Did not particularly enjoy-- maybe I did something wrong? The chicken got way overcooked and was dry (I didn't know that was even possible with chic thighs) and there was way too much liquid at the end-- had to remove the chicken and boil it down. Quite possibly user error- but I won't bother to try again.

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