This Easy White Chicken Chili is a warm and cozy dish that features tender chicken, creamy beans, and mild spices. It’s perfect for a chilly day!
I like to top mine with cheese and fresh cilantro for an extra zing. It’s so simple to make, I can whip it up in no time, and my family always loves it!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts keep this chili lean. You can also use thighs for a richer flavor, or even shredded rotisserie chicken if you’re short on time.
White beans: Cannellini beans are my favorite, but great northern beans work too. If you need a change, you might try navy beans or even chickpeas for a different texture.
Corn: Frozen corn is a great time-saver here, but fresh corn off the cob would add a wonderful crunch. Canned corn can work, but watch for added salt.
Heavy cream or half and half: For a lighter option, you could use coconut milk or a dairy-free cream. Keep in mind it will change the flavor slightly, but it still adds creaminess.
Spices: The cumin and chili powder are key for warmth and depth. If you’re out of one type, smoked paprika can be a great substitute to give a smoky edge.
What’s the Best Way to Shred Chicken in a Slow Cooker?
Shredding chicken can be tricky if you’re not familiar with the right method. Luckily, this chili recipe makes it super easy. Just follow these steps:
- Once the chicken is fully cooked, use two forks to gently pull apart the meat directly in the slow cooker.
- For an even easier method, consider using a hand mixer at low speed to shred the chicken quickly!
- Make sure to mix the shredded meat with the sauce so it absorbs all those delicious flavors.
This technique not only adds texture but also helps incorporate the chicken into the chili for great flavor.
How to Make Easy White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can white beans (such as cannellini or great northern), drained and rinsed
- 1 cup frozen corn
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can diced green chiles (4 oz)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
- 1 cup heavy cream or half and half
For Garnishing:
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then you can let it cook on its own—6-8 hours on low or 3-4 hours on high in the slow cooker. Plus, you’ll need an extra 20-30 minutes to let it cook after adding the cream. So, a cozy meal with minimal effort!
Step-by-Step Instructions:
1. Combine the Ingredients:
Start by grabbing your slow cooker. Add in the chicken breasts, drained white beans, frozen corn, diced onion, minced garlic, chicken broth, diced green chiles, ground cumin, chili powder, oregano, and a sprinkle of salt and pepper. Give it a good stir to mix everything together!
2. Cook the Chili:
Cover the slow cooker with its lid and set it to cook. If you’re in a hurry, you can cook it on high for 3-4 hours. If you have more time, cooking it on low for 6-8 hours will make it even tastier. Just wait until the chicken is fully cooked.
3. Shred the Chicken:
Once the chicken is cooked through, it’s time to shred it! Use a fork to pull the chicken apart directly in the slow cooker. This makes it mix beautifully with all the other ingredients.
4. Add the Cream:
Next, pour in the heavy cream or half and half. Stir it well into the chili and let it cook for an additional 20-30 minutes on low. This will make the chili creamy and rich.
5. Season and Serve:
Before you serve, taste the chili and add more salt and pepper if you feel like it needs it. Ladle the delicious chili into bowls, then sprinkle with fresh chopped cilantro for a pop of flavor. Serve with lime wedges on the side for that extra zing!
Enjoy your delicious and creamy white chicken chili!
Can I Use Canned Chicken Instead of Fresh?
Absolutely! If you’re short on time, you can substitute canned chicken for the fresh chicken breasts. Just drain the chicken, add it to the slow cooker during the last 20-30 minutes of cooking, and stir it in with the heavy cream to warm through.
What If I Don’t Have Heavy Cream?
No worries! You can easily replace heavy cream with half and half or whole milk for a lighter version. Just keep in mind that using a lower-fat dairy may result in a thinner chili. If you want to thicken it, consider mixing in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of cold water) during the last few minutes of cooking.
How to Adjust the Spice Level?
If you prefer a milder chili, you can reduce the amount of chili powder or use a mild variety of diced green chiles. Conversely, for a spicier kick, add extra chili powder or toss in some diced jalapeños or a splash of hot sauce before serving to taste.
Can I Freeze Leftover Chili?
Yes, you can freeze leftover white chicken chili! Allow it to cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and warm it gently on the stove or in the microwave, adding a splash of chicken broth if needed for consistency.
