Cozy Slow Cooker White Chicken Chili
Easy slow cooker white chicken chili made with tender chicken, beans, corn, and green chilies. Creamy, flavorful, and perfect with your favorite toppings.
Equipment
- 1 slow cooker
Ingredients
- 2 chicken breasts cut thin
- 2 tbsp olive oil divided
- Salt & pepper to taste
- 4 jalapeños ribs and seeds removed, diced
- 2 celery stalks chopped
- 1 medium onion chopped
- 1 head garlic use large cloves, discard the tiniest ones, minced
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp ground coriander
- 2 tsp salt divided
- 1 can 4 oz diced green chilies
- 4 cups chicken or bone broth
- 2 15oz cans cannellini beans (or great northern beans), divided
- 1 ½ cups frozen corn
- Optional: rice for serving
Toppings
- Sour cream
- Shredded cheese Monterey Jack or Mexican blend
- Fresh cilantro
- Avocado slices
- Tortilla chips store-bought or homemade
Instructions
- Sear the chicken: Pat chicken breasts dry and season with salt and pepper. In a skillet or your slow cooker (if it has a sauté function), heat 1 tbsp olive oil. Sear chicken on both sides until golden, about 3 minutes per side. Remove and set aside.
- Cook the veggies: Add another tbsp of olive oil, then sauté celery, onion, and jalapeños. Season with 1 tsp salt and cook about 8 minutes, until softened.
- Add aromatics: Stir in garlic, cumin, oregano, and coriander. Cook about 1 minute until fragrant. Mix in the can of diced green chilies.
- Slow cook: Return chicken to the pot and pour in the broth. Cover and cook on low for 6 hours.
- Blend for creaminess: After 5 hours, remove chicken and shred. In a blender, puree 1 cup beans with 2 cups broth/veggie mixture until smooth. Stir puree back into the chili for extra creaminess.
- Final mix: Add shredded chicken, frozen corn, remaining whole beans, and the blended mixture back into the slow cooker. Stir well, cover, and cook for another hour.
- Serve: Ladle into bowls and pile on your favorite toppings.
