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White Chicken Chili Slow Cooker
Emily

White Chicken Chili Slow Cooker

This comforting slow cooker white chicken chili is a wholesome, protein-packed meal perfect for busy weeknights. Featuring tender chicken breasts braised with aromatic vegetables, fire-roasted green chilies, and earthy spices, this dish creates a rich, creamy broth without any heavy dairy. The addition of cannellini beans and sweet corn provides excellent texture and fiber, making it a reliable, flavor-forward staple for your family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American/Southwestern
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 2 (4-oz) cans fire-roasted green chili peppers
  • 3 cloves garlic, minced
  • 1.5 to 2 tsp Kosher salt
  • 2 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp dried oregano
  • 1 whole bay leaf
  • 4 cups low-sodium chicken broth
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • 1 cup frozen corn

Method
 

  1. Combine chicken, onion, celery, green chilies, garlic, cumin, salt, coriander, oregano, and bay leaf in a 6-quart slow cooker.
  2. Stir the contents thoroughly to ensure ingredients are evenly coated with the spices.
  3. Nestle the chicken pieces into the vegetables.
  4. Pour the chicken broth over the mixture.
  5. Cover and cook on low for 4-6 hours until the chicken is tender and fully cooked.
  6. Thirty minutes before serving, stir in the cannellini beans and frozen corn.
  7. Once finished, remove the bay leaf and shred the chicken directly in the pot using two forks.
  8. Serve warm.

Notes

Discard the bay leaf before serving to avoid a choking hazard. You can adjust the spiciness level by increasing the amount of green chilies. Store leftovers in an airtight container in the refrigerator for up to 3 days.