Description
This Slow Cooker White Chicken Chili is a comforting and flavorful dish featuring tender chicken breasts simmered with white beans, green chiles, and warming spices. Finished with a creamy touch, this easy-to-make chili is perfect for a cozy weeknight meal.
Ingredients
Chicken and Spices
- 1 ½ lb chicken breasts
- 2 tsp cumin
- 2 tsp oregano
- ½ tsp smoked paprika
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
Vegetables and Beans
- 30 oz cannellini beans (about 2 cans, drained and rinsed)
- ½ medium white onion, chopped
- 8 oz diced green chiles (about 1 small can)
- 2 cloves garlic, minced
Liquids and Thickener
- 2 cups chicken stock
- ½ cup heavy cream
- 2 TB all purpose flour
Instructions
- Prepare the chicken and spices: Season the chicken breasts evenly with cumin, oregano, smoked paprika, red pepper flakes, salt, and black pepper. Ensure all sides are coated for maximum flavor infusion during cooking.
- Combine ingredients in slow cooker: Place the seasoned chicken breasts into the slow cooker. Add the chopped white onion, diced green chiles, minced garlic, and drained cannellini beans on top.
- Add liquids: Pour the 2 cups of chicken stock over the ingredients in the slow cooker to ensure everything stays moist and flavorful during slow cooking.
- Cook slowly: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker, stirring well to combine with the beans and vegetables.
- Prepare the cream mixture: In a small bowl, whisk together the heavy cream and all-purpose flour until smooth and no lumps remain.
- Thicken the chili: Pour the cream and flour mixture into the slow cooker. Stir thoroughly to incorporate and thicken the chili. Let it cook for an additional 15-20 minutes on low to allow the chili to thicken and flavors to meld.
- Final seasoning: Taste the chili and adjust seasoning with salt and pepper as needed before serving.
Notes
- For a spicier version, add more red pepper flakes or some diced jalapenos.
- Serve with optional toppings such as shredded cheese, sour cream, cilantro, or lime wedges.
- You can substitute heavy cream with half-and-half for a lighter version, though the chili will be less rich.
- If you prefer a thicker chili, you can add an extra tablespoon of flour or simmer on high uncovered for 10-15 minutes after the final step.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
