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Slow Cooker White Bean Chicken Chili - Cozy, Creamy, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • White beans: 3 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
  • Aromatics: 1 large yellow onion, 4 cloves garlic
  • Chiles: 1 can (4 ounces) diced green chiles (mild) or roasted hatch chiles
  • Corn: 1 cup frozen or canned corn (optional)
  • Broth: 4 cups low-sodium chicken broth
  • Spices: 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4–1/2 teaspoon cayenne (optional), 1 bay leaf
  • Seasoning: Kosher salt and black pepper
  • Creaminess: 4 ounces cream cheese (softened) or 1/2 cup half-and-half or plain Greek yogurt
  • Fresh elements: 1 lime, fresh cilantro
  • For serving: Shredded Monterey Jack or Pepper Jack, avocado, tortilla chips, sliced jalapeños, sour cream or yogurt
  • Oil: 1 tablespoon olive oil or neutral oil (for sautéing, optional)

Method
 

  1. Prep the aromatics. Chop the onion and mince the garlic. If you have a few minutes, sauté the onion in a skillet with a little oil until softened and lightly golden, then add the garlic for 30 seconds. This step adds depth, but you can skip it and add them raw if you’re short on time.
  2. Build the base. In the slow cooker, add the onion, garlic, green chiles, beans, corn (if using), chicken broth, cumin, coriander, oregano, chili powder, smoked paprika, cayenne (if using), bay leaf, and a generous pinch of salt and pepper.
  3. Nestle in the chicken. Place the chicken breasts or thighs into the mixture, submerging them. Dark meat is more forgiving, but breasts work great too.
  4. Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender and easily shreds.
  5. Shred the chicken. Remove the chicken to a cutting board and shred with two forks. Discard the bay leaf. For extra creaminess, mash a cup of beans from the pot with a ladle and stir them back in.
  6. Add the creaminess. Stir in softened cream cheese until melted and smooth, or add half-and-half/Greek yogurt. If using yogurt, temper it by stirring in a ladle of hot chili first to prevent curdling.
  7. Brighten and finish. Squeeze in the juice of half a lime, taste, and adjust salt, pepper, and spices. Add more lime if you like it zesty.
  8. Serve with toppings. Ladle into bowls and top with cilantro, cheese, avocado, jalapeños, chips, and a dollop of sour cream or yogurt.