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Epicurious

Slow-Cooker White Chicken Chili

By Katherine Sacks

3.6

(51)

Two bowls of whitebean chili topped with sour cream and chopped cilantro a bowl of cornbread off to the side.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks

For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker–ready any time you please.

Recipe information

  • Total Time

    4 hours, 15 minutes

  • Yield

    6 servings

Ingredients

2 pounds boneless, skinless chicken thighs
1 1/2 large onions, finely chopped
1 medium jalapeño, seeded, finely chopped
4 garlic cloves, finely chopped
2 (4-ounce) cans diced green chiles, preferably "fire-roasted"
2 teaspoons ground cumin
1 teaspoon ground coriander
3 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground pepper, preferably white, plus more
6 cups homemade chicken stock or low-sodium chicken broth
1 1/2 cups frozen corn, preferably "fire-roasted"
3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
Sour cream, cilantro, lime wedges, and cornbread (for serving)

Special Equipment

A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)

Preparation

  1. Step 1

    If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.

    Step 2

    If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.

    Step 3

    Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.

    Step 4

    To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.

    Step 5

    Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.

  2. Do Ahead

    Step 6

    Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.

TagsChiliStewSoup/StewAmericanChicken ThighChickenPoultryCornVegetableCannellini BeanWhite BeanBean and LegumeMainDinnerGluten FreeNut FreeKetoEasyOne-Pot MealsMake AheadWeeknight MealsSlow CookerSuper BowlEpicurious

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