White Chicken Chili Recipe Slow Cooker Easy

Joel Goldberg

This slow-cooker white chicken chili couldn't be easier, and we love the texture it takes on once the beans are partially mashed. It might feel weird to use a potato masher in your slow-cooker, but trust us, it's worth it! This hearty chili will keep you full all winter long. It'll keep in an airtight container in the fridge for up to 4 days, and months in the freezer.

Pro tip: Want to add a kick of spice? Add ground cayenne 1/2 teaspoon at a time until it's spicy enough for you.

Made this? Let us know how it went in the comment section below!

Editor's note: The introduction to this recipe was updated on November 30, 2020 to include more information about the dish.

Yields: 6 servings

Prep Time: 0 hours 15 mins

Total Time: 3 hours 15 mins

2 1/2 c.

low-sodium chicken broth

(15.5-oz.) cans white beans, drained and rinsed

1 1/2 lb.

boneless skinless chicken breasts

(4-oz.) cans green chiles

small yellow onion, finely chopped

cloves garlic, minced

jalapeño, seeded and minced, plus more for serving

1 tsp.

dried oregano

1 tsp.

ground cumin

Kosher salt

Freshly ground black pepper

1 1/2 c.

frozen corn

For serving

Sour cream

Sliced avocado

Thinly sliced jalapeño

Freshly chopped cilantro

Lime wedges

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Add broth, beans, chicken, green chiles, onion, garlic, jalapeño, oregano, and cumin to the bowl of your slow cooker. Season with salt and pepper and cook on high for 2 to 3 hours, until chicken is tender.
Remove chicken from chili and shred. Use a potato masher to gently mash about 1/3 of the beans before returning chicken to slow cooker. Stir in shredded chicken and corn and cover and season with more salt and pepper if needed. Leave slow cooker on warm until ready to serve.
To serve, top with sour cream, avocado, jalapeño, cilantro, and a squeeze of lime juice.

Parker Feierbach

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