Slow Cooker White Chicken Chili

I’m afraid you’re about to make your neighbors very jealous. They will smell this cooking as they walk up to, and then pass by, your door — forced to smell those aromas of garlic, chicken, and cumin, all without getting a single bite.

You, and only you, will get to come home from work, take a bowl from the cupboard, and proceed immediately to the table without even needing to turn on the stove. It’s the slow cooker version of white chicken chili for dinner tonight, my friends! Inviting the neighbors is up to you.

This particular recipe makes a very mild chili. If you’d like a bit more heat, roast a few poblano peppers or jalapeños, chop them up, and add them along with the other peppers at the beginning of cooking. You can also add a pinch of cayenne or red pepper flakes, or do as I do and bring out the hot sauce collection when dinner time rolls around. That’s the beauty of cooking at home – you can make it your way! Here’s how to make easy white chicken chili in your slow cooker.

• Hearty and comforting. A hearty chicken stew with big white beans, Southwest spices like cumin and coriander, and a couple cans of fire-roasted green chilis.
• Perfectly balanced. It’s got a nice balance of creaminess from the beans, warmth from the spices, and tangy brightness from the green chili peppers.

• Chicken: You can use boneless, skinless chicken breasts or thighs, or a combination of the two.
• Diced green chili peppers: Diced green chili peppers (preferably fire-roasted) gives this chili its signature flavor.
• Beans: Use your choice of canned cannellini or navy beans.
• Vegetables: Add diced yellow onion and celery, minced garlic, and frozen corn kernels.
• Herbs and spices: Flavor the chili with dried oregano, ground cumin, and ground coriander.
• Chicken broth: Use low-sodium chicken broth to control the amount of salt in the chili.

1. Combine base ingredients in slow cooker. Combine the chicken, onions, celery, green chili peppers, garlic, cumin, some of the salt, coriander, oregano, and bay leaf in a 6-quart or larger slow cooker. Pour the chicken broth over top.
2. Cook. Cover and cook on the HIGH setting for 4 hours on the LOW setting for 6 hours.
3. Stir in beans and corn. About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in the beans and corn. Cover and cook for the remaining time.
4. Shred the chicken and serve. Transfer the chicken onto a large plate and shred it into large, bite-sized pieces with 2 forks. Stir the chicken back into the chili and serve.

• Creamier white chicken chili: For a creamier chili, melt 3 tablespoons of butter in a small saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour, and cook for 1 to 2 minutes. Slowly whisk in 1 cup whole milk. Once all the milk is added, continue cooking, stirring occasionally, until the sauce is thickened. Stir this into the slow cooker along with the beans and corn.
• Spicier white chicken chili: Roast 2 poblano peppers and 2 jalapeno peppers over a gas flame or under the broiler until charred. When cool enough to handle, rub away the skin, remove the seeds and membranes (or save for an even spicier chili!), and coarsely chop. Add to the slow cooker along with the chicken at the beginning of cooking.
• Smaller slow cookers: If you have a smaller slow cooker, divide all the ingredients in half and cook as directed.

• Stovetop White Chicken Chili
• Instant Pot White Chicken Chili
• White Rotisserie Chicken Chili
• Vegetarian White Bean Chili
• White Chicken Chili Skillet Dip

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

• Perfect Cornbread
• Cilantro-Lime Slaw
• Mexican Cornbread
• Tangy Cabbage and Jalapeño Slaw
• Jalapeño Cheddar Cornbread Muffins