This Slow Cooker White Chicken Chili is quick to prep and does all its cooking on its own in the crock pot. It’s the perfect dinner for busy fall sports days!
I have rediscovered my slow cooker!
When I was working, slow cooker recipes didn’t really work. Most of them call for 6-8 hours of cooking time, but my work day including commute was more like 10. I really only made crock pot recipes on Sundays. Which is totally sad because crock pot recipes are super easy and also super tasty. Plus they make big batches, which is good because Nick likes having leftovers for lunches.
Now that I don’t really have time restrictions, I can crock any day of the week. Woot woot.
Chili is one food that no one ever gets tired of. At least not in our house. I hadn’t made a white chili in forever, so we were due for one!
This chili uses chicken thighs to keep it nice and juicy. If you can’t find cannellini beans, you can use any white beans– Great Northern beans work or even pinto beans. I love to top my chili with lots of extras, and cilantro and avocado are especially delicious on this one!
Here’s an extra little pro tip if you hate cleaning the crock pot– check out these disposable slow cooker liners for easy clean up!
- 6 boneless, skinless chicken thighs
- 2 tsp chili powder
- 2 tsp cumin
- 1 small onion, diced
- 6 garlic cloves, minced
- 1 tsp ground oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 2 (4.5 oz) cans diced green chiles
- 1 (15 oz) can corn, drained and rinsed
- 2 (15.5 oz) cans cannellini beans, drained and rinsed
- 1 (14.5 oz) can chicken broth
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1 cube chicken bouillon
- Salt & pepper, to taste
- ½ cup plain Greek yogurt (or sour cream)
- For serving: lime, avocado, cilantro, shredded white cheddar
- Place chicken thighs in the bottom of a crock pot. Add the chili powder, cumin, onion, garlic, oregano, coriander, cayenne pepper, green chiles, corn, beans, and chicken broth. Stir to combine, cover, and cook on low for 6 hours, or until chicken shreds easily with a fork.
- An hour before serving, melt the butter in a small saucepan over medium-high heat. Once the butter melts, whisk in the flour. Whisk constantly, until the flour and butter thicken and brown to the color of peanut butter. Then, slowly whisk in the milk. Add in the chicken bouillon, and continue to whisk as the sauce cooks and thickens and the bouillon cube breaks down, about 5 minutes.
- Remove the saucepan from heat and season with salt and pepper. Pour into the crock pot and stir. If the chicken hasn't shredded as you stirred, remove the chicken from the chili and shred with forks before returning to the chili. Cook for an additional hour.
- Right before serving, stir in the yogurt.
- Serve with lime, avocado, cilantro, and shredded white cheese.
This chili was delish and a nice change from my usual. As far as I’m concerned, you can never have too many chili recipes.
Check out some other favorite chili recipes!
That’s alotta chili!