[Foodie Friday] Slow Cooker White Chicken Chili Recipe

Turn a few minutes of prep into a hearty & delicious meal with this easy slow cooker white chicken chili recipe!

When the weather turns cool and you’re craving something hearty yet wholesome, this Slow Cooker White Chicken Chili hits the spot every time! Creamy, flavorful, and just the right amount of spice, it’s the ultimate comfort food made simple. With tender chunks of chicken, creamy white beans, and a fragrant blend of Southwestern spices, this dish fills your kitchen with mouthwatering aromas long before dinner is served.

Best of all, your slow cooker does most of the work — simply toss in the ingredients, set it, and come back to a rich, satisfying meal that feels like it’s been simmering all day (because it has!). Whether you’re serving a family dinner, meal prepping for the week, or cozying up with a bowl on game day, this chili is sure to become a new favorite.

Top it off with a sprinkle of cheese, creamy avocado, and a squeeze of fresh lime for a perfectly balanced bowl of warmth and flavor!

Slow Cooker White Chicken Chili Recipe

Prep time: 15 minutes
Cook time: 4 – 8 hours
Serves: 4-6

Ingredients:

3 15-oz. cans Great Northern beans, divided
1/3 c. water
1½ lbs. boneless, skinless chicken breasts, cut into chunks
½ small red onion, diced
3-4 cloves garlic, chopped
1 4-oz. can mild green chilies
1 TB. ground cumin
2 tsp. chili powder
1 tsp. Mexican oregano
1 tsp. ground coriander
½ tsp. chipotle pepper powder (optional; if you don’t have it, feel free to substitute red pepper flakes, or omit if you like it less spicy)
3 c. chicken broth, preferably organic
Sea salt and black pepper, to taste
1½ c. Mexican blend cheese, finely shredded, divided

Optional, to serve:

¼ c. fresh cilantro, chopped
1 small avocado, diced
1 medium jalapeño pepper, sliced
2 large limes, cut into wedges

Directions:

1. Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans.
2. Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low.
3. When cook time is complete, remove lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for 1-2 minutes.
4. Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired. Enjoy!