Description
This Slow-Cooker White Chicken Chili is a hearty and flavorful dish made with tender chicken thighs, soaked navy beans, and a blend of spices slow-cooked to perfection. Enhanced with spicy green chiles and complemented by creamy, fresh toppings, it’s an easy, comforting meal perfect for cozy days.
Ingredients
Scale
Main Ingredients
- 1 3/4 lbs. boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 (16-oz.) package dried navy beans, soaked overnight, drained, and rinsed
- 5 cups chicken broth
- 1 large sweet onion, chopped (about 2 cups)
- 2 (4 oz.) cans diced spicy green chiles
- 1 (1.25 oz.) envelope white chicken chili seasoning mix
- 2 tsp. ground cumin
- 2 tsp. minced garlic
- 1 tsp. kosher salt
Toppings
- Sour cream
- Pre-shredded 4-cheese Mexican blend
- Chopped fresh cilantro
- Chopped fresh avocado
Instructions
- Prepare Ingredients: Begin by trimming and cutting the boneless, skinless chicken thighs into 1 1/2-inch pieces. Rinse and drain the navy beans after soaking them overnight according to the package directions. Chop the sweet onion finely to about 2 cups.
- Add Ingredients to Slow Cooker: In a 5- to 6-quart slow cooker, combine the chicken pieces, soaked and drained navy beans, chicken broth, chopped onion, diced spicy green chiles, white chicken chili seasoning mix, ground cumin, minced garlic, and kosher salt. Stir everything together well to evenly distribute the spices and ingredients.
- Cook the Chili: Cover the slow cooker and cook the chili on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours. The chili is ready when the beans are tender and the chicken is fully cooked and tender.
- Garnish and Serve: Once the chili is done cooking, ladle it into bowls and top with your choice of sour cream, shredded 4-cheese Mexican blend, chopped fresh cilantro, and chopped fresh avocado for a creamy and flavorful finish.
Notes
- Soaking the navy beans overnight helps reduce cooking time and improves digestibility.
- You can use chicken breasts if preferred, but thighs provide more moisture and flavor.
- Adjust the amount of spicy green chiles according to your heat preference.
- For a thicker chili, you can mash some of the beans before serving.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/4 cups)
- Calories: 310
- Sugar: 3g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 80mg
