Slow-Cooker White Chicken Chili Recipe

If you’re looking for a cozy, hands-off meal that feels like a warm hug in a bowl, this Slow-Cooker White Chicken Chili Recipe is absolutely one to try. I love how the slow cooker turns simple ingredients into a deeply satisfying, flavorful stew with tender chicken and creamy beans. It’s perfect for chilly days when you want comfort food without standing over the stove for hours.

What makes this Slow-Cooker White Chicken Chili Recipe special is how easy it is to prep and how the flavors develop so beautifully as it cooks low and slow. You’ll find that the combination of spicy green chiles and fragrant cumin gives just the right amount of kick without overpowering the dish. Plus, it’s great for feeding a crowd or having tasty leftovers that only get better the next day.

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Ingredients You’ll Need

The ingredients for this Slow-Cooker White Chicken Chili Recipe come together to give you a hearty, comforting dish with layers of flavor and just the right amount of spice. Each element plays a role, and I always recommend soaking those navy beans overnight for creamy, tender results.

• Chicken thighs: I prefer thighs over breasts because they stay juicy and tender after hours in the slow cooker.
• Dried navy beans: Soaking overnight softens them perfectly so they cook evenly with the chicken.
• Chicken broth: Using broth instead of water gives the chili a rich base flavor you’ll really notice.
• Sweet onion: Adds a natural sweetness and depth that balances out the spices.
• Spicy green chiles: These bring just the right amount of heat without overwhelming the dish.
• White chicken chili seasoning mix: A convenient blend that makes the seasoning process foolproof.
• Ground cumin: This warm spice is key to that authentic chili flavor.
• Minced garlic: Fresh garlic adds a punch of savory aroma to every bite.
• Kosher salt: Essential for bringing all the flavors together perfectly.
• Toppings: Sour cream, shredded Mexican cheese blend, cilantro, and avocado—the toppings really elevate this chili to next-level deliciousness.

Variations

I’ve played around with this Slow-Cooker White Chicken Chili Recipe to suit different tastes and dietary needs, and I encourage you to do the same! It’s super easy to swap or add ingredients to make it your own – and believe me, experimenting is half the fun.

• Make it spicier: I once added diced jalapeño along with the green chiles for an extra kick that my family loved.
• Use canned beans: For a quicker version, canned navy beans work fine—just reduce cooking time accordingly.
• Vegetarian option: Skip the chicken and add more beans or diced potatoes for a hearty meatless chili.
• Dairy-free toppings: Swap sour cream and cheese for avocado and fresh lime for a creamy finish without dairy.

How to Make Slow-Cooker White Chicken Chili Recipe

Step 1: Gather & Prep Your Ingredients

First things first: start by trimming and cutting your chicken thighs into 1.5-inch pieces. Meanwhile, drain and rinse those soaked navy beans—you want to make sure you remove any lingering dirt and soaking water. Chop your sweet onion finely, and get your garlic minced. Having everything prepped and ready will make the assembly fast and smooth, especially on busy days.

Step 2: Combine Everything in the Slow Cooker

Into your 5- to 6-quart slow cooker, add the chicken pieces, soaked and rinsed navy beans, chicken broth, chopped onion, diced green chiles, the white chicken chili seasoning mix, cumin, minced garlic, and kosher salt. Give everything a good stir so the seasoning gets spread evenly throughout. At this point, resist the urge to lift the lid too often—it’s best to trust the slow cooker during the cook time.

Step 3: Cook Low and Slow

Set the slow cooker to LOW and let it cook for 8 to 10 hours, or HIGH for 5 to 6 hours. You’re aiming for soft, tender beans and juicy chicken that shreds easily with a fork. I usually go with LOW overnight so it’s ready for dinner, but if you’re short on time, HIGH works just fine too. Just make sure the beans are tender before serving, since dried beans need enough time to cook through.

Step 4: Garnish and Serve

Once your chili is done, give it a gentle stir and then ladle it into bowls. Top generously with sour cream, shredded Mexican cheese blend, fresh cilantro, and creamy avocado chunks. These garnishes add cool creaminess and fresh brightness that balances all the warm spices perfectly.

How to Serve Slow-Cooker White Chicken Chili Recipe

Garnishes

My go-to garnishes are absolutely a dollop of sour cream, a sprinkle of the four-cheese Mexican blend, bright cilantro leaves, and a few chunks of ripe avocado. They add creaminess and a fresh pop that turns this chili into something truly special every time. Plus, the cheese melts into unique pockets of flavor that make each bite delightful.

Side Dishes

I love serving this chili alongside warm, crusty cornbread or simple tortilla chips for crunch. A crisp green salad with a tangy lime vinaigrette also complements the richness of the chili perfectly, balancing out the meal and making it feel complete.

Creative Ways to Present

For special occasions, I sometimes serve this chili in small, hollowed-out bread bowls made from sourdough or a hearty boule. It’s such a fun, rustic presentation that guests always comment on. Another way I like to jazz it up is by offering a “build-your-own” chili bar with various toppings and add-ins laid out for everyone to customize their bowls.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in airtight containers in the fridge for up to 4 days. It’s handy to portion it out into individual containers if you want quick meals throughout the week. I never have an issue with the flavors fading—if anything, it tastes more developed and richer after a day or two.

Freezing

This Slow-Cooker White Chicken Chili Recipe freezes beautifully—just make sure you cool it completely before placing it in freezer-safe bags or containers. When I freeze it, I like to separate portions so I can thaw exactly what I need. It’s a lifesaver for busy weeks when cooking from scratch feels like too much.

Reheating

When I reheat leftovers, I do it gently on the stovetop over low heat with a splash of chicken broth or water to loosen it up. Microwaving works if you’re in a rush, but stirring occasionally helps keep the chili creamy and prevents it from drying out. The toppings always freshen it right back up, too.

FAQs

Final Thoughts

I absolutely love how this Slow-Cooker White Chicken Chili Recipe turns out every time—it’s one of those dishes that feels effortlessly homemade but tastes like you spent hours in the kitchen. Whenever I make it, my family goes crazy for the hearty beans and tender chicken wrapped up in cozy spices. I really hope you give it a try and find it as comforting and delicious as I do. Trust me, once you get this chili going in your slow cooker, it’ll be your go-to meal during busy weekdays and chilly weekends alike.

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