Slow Cooker White Chicken Chili

Ingredients

Essential ingredients and precise amounts

• 2 pounds boneless, skinless chicken breasts or thighs — thighs add more fat and flavor; breasts are leaner.
• 2 (15 oz) cans Great Northern or cannellini beans, drained and rinsed — or 3 cups cooked beans, reserved liquid discarded.
• 1 medium yellow onion, finely diced — 1 cup diced yields balanced aromatics.
• 3 cloves garlic, minced — or 1 1/2 tsp garlic powder if needed.
• 2 cups low-sodium chicken broth — adjust salt later; use stock for richer flavor.
• 1 cup frozen or fresh corn — optional for sweetness and texture.
• 1–2 cans (4 oz) diced green chiles — mild to hot depending on heat preference.
• 1 tsp ground cumin, 1 tsp dried oregano, 1/2-1 tsp chili powder — adjust heat and warmth.
• Salt and black pepper to taste — add late to avoid over-salting concentrated broth.
• Juice of 1 lime — adds brightness at finish.
• 4 oz cream cheese or 1/2 cup sour cream — optional for creaminess.
• Garnishes: chopped cilantro, sliced jalapeño, diced avocado, shredded cheddar, tortilla chips.

Ingredient notes and swaps
Use bone-in chicken for slightly deeper flavor but remove bones after shredding. If using dried beans, cook until tender and reduce added liquid by 1/2 cup. For a lighter chili skip cream cheese and finish with a tablespoon of cornstarch slurry to slightly thicken the broth without adding dairy.

Equipment and Prep

Required equipment

• 6-quart slow cooker (or 4–5 quart for smaller batches)
• Skillet for sautéing aromatics (optional but recommended)
• Sharp knife and cutting board
• Measuring cups and spoons
• Tongs or forks for shredding chicken
• Ladle and slotted spoon

Prep steps that improve texture and depth
Sear or sauté the diced onion in 1 tablespoon of oil over medium heat until translucent and lightly browned for 6–8 minutes; this softens the onion and adds caramelized flavor. Add minced garlic for the last 30–60 seconds to avoid burning. If using raw chicken breasts, trim excess fat and pat dry to reduce surface moisture so spices adhere. Measure spices into a small bowl and mix to ensure even distribution. Rinse canned beans under cold water until water runs clear to remove canning liquid and reduce metallic taste. If using fresh jalapeño or poblano, seed and dice; reserve seeds for extra heat. Zest the lime before juicing to save zest for garnish. Shred chicken with two forks or use a stand mixer on low for 30 seconds for uniform strands; do this off-heat to avoid overcooking.

Gathering Ingredients: selecting beans, chicken, and aromatics

Choosing the best beans and chicken for slow cooker chili
Select Great Northern, cannellini, or navy beans for a creamy texture that breaks down slightly during long cooking. If using canned beans, choose low-sodium varieties to control final salt. For dried beans, soak overnight or use a quick soak and cook until just tender before adding to the slow cooker to avoid hard centers.
Chicken selection and portioning
Use boneless thighs for juicier results; breasts yield a leaner chili. Portion to 2 pounds for a 6-quart cooker; overcrowding can produce uneven cooking. If using bone-in chicken, remove bones before serving and return shredded meat to pot for flavor retention. Slice larger pieces down to 1.5–2 inch cubes to ensure even cooking when shredding by the end of the cycle.
Aromatics and peppers
Choose yellow or white onion for its balanced sweetness. For heat control, use canned diced green chiles (mild to hot), roasted poblano for smoke, or fresh jalapeño for sharper bite. When gathering cilantro, trim stems and use only tender leaves for garnish; reserve stems for cooking if you like stronger herb flavor.
Liquid choices and seasoning
Low-sodium chicken broth is preferred; avoid bouillon cubes that can over-salt. Measure broth precisely and add more later if needed — adding liquid after cooking is easier than correcting a too-thin chili. Keep ground cumin, oregano, and chili powder together in a small container for even distribution. If collecting ingredients for a freezer meal, cool completely before freezing and place in airtight containers with headspace for expansion.

Slow Cooker Assembly and Layering

Order and technique for layering ingredients
Place denser items on the bottom of the slow cooker: start with half the rinsed beans and a thin layer of broth to create a stable base. Add sautéed onions and garlic next to distribute caramelized flavors through the pot. Position raw or seared chicken over the aromatics so juices drip into the beans while cooking. Scatter the remaining beans around the chicken; add corn and diced green chiles on top. Pour the remaining broth and sprinkle the mixed spices evenly across the surface to avoid clumps.
Tips for even cooking and flavor infusion
Avoid stirring immediately after assembly; slow cookers heat from the sides and lid so disturbing layers early can change heat patterns. Use low setting for 6–7 hours or high for 3–4 hours depending on your model and desired texture. If using pre-cooked or rotisserie chicken, reduce time and add chicken in the last 45–60 minutes to prevent overcooking and shredding to maintain tender strands. For a richer mouthfeel, tuck small cubes of cream cheese into gaps during the final 20–30 minutes or add sour cream off heat to prevent curdling.
Salt management and acidity
Hold back most salt until the end; broth reduction concentrates salt. Add lime juice at the finish to brighten flavors and adjust seasoning after shredding the chicken so salt levels can be judged against texture and richness.

Cooking Process: timing, temperature, and checking doneness

Slow cooker temperature and time guidelines
Use the low setting for 6–7 hours for fall-apart chicken and beans that soften into the broth. Use high for 3–4 hours for faster results, but expect slightly firmer beans and less integrated flavors. If using pre-cooked chicken, add during the final 45–60 minutes on low to heat through without drying.
How to check chicken doneness
Internal temperature should reach 165°F (74°C) when measured at the thickest point. Test by removing one piece with tongs and cutting into the thickest area; juices should run clear. If the chicken is done but you want more shredded texture, remove the chicken, shred, then return to the pot for 10–20 minutes to absorb flavors without overcooking.
Bean texture control and thickening methods
If beans remain too firm after recommended time, continue cooking another 30–60 minutes on low. For a creamier base, mash 1 to 1 1/2 cups of beans against the side with a fork or use an immersion blender for 10–20 seconds, avoiding full purée unless desired. To thicken without changing flavor, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into a small amount of hot chili, then return slurry to pot and cook on high for 10–15 minutes.
Avoiding common problems
Do not overfill the slow cooker; leave one-third space for heat circulation. If the chili seems thin after shredding, simmer uncovered on high for 20–30 minutes to reduce liquid and concentrate flavor, watching carefully to prevent scorching.

Finishing, Shredding, and Garnishes

Shredding technique and reintegration
Remove chicken to a cutting board or bowl and use two forks to shred against the grain into thin, even pieces. For uniform strands, shred while warm; for chunkier pieces let cool slightly. Return shredded chicken to the slow cooker and stir to distribute evenly. Taste and adjust seasoning after shredding because shredded meat dilutes salinity and acidity.
Creaming and texture finishing
For a silky finish add 4 ounces softened cream cheese in chunks during the final 15 minutes and stir until smooth, or fold in 1/2 cup sour cream off heat to avoid separation. If a lighter option is preferred, whisk a small amount of cornstarch slurry into the hot broth and cook 10–15 minutes until slightly thickened.
Garnish and serving tips
Plate each bowl and finish with

• a squeeze of lime juice
• a handful of chopped cilantro
• sliced jalapeño or pickled peppers for heat
• diced avocado and shredded cheddar for richness
• tortilla chips or warm corn tortillas on the side

To layer flavors, add fresh toppings at the table so each diner can control heat and creaminess. Serve immediately for best texture; the chili thickens as it cools so add a splash of hot broth when reheating to restore consistency.

Storing, Freezing, and Reheating

Cooling and refrigeration
Cool chili to room temperature within two hours by transferring to shallow containers to speed cooling. Store in airtight containers in the refrigerator for up to 4 days. Reserve a little extra broth when cooling if you anticipate reheating to restore original consistency.
Freezing tips
Portion into freezer-safe bags or containers, leaving 1 inch headspace for expansion. Label with date and contents. Freeze for up to 3 months for best quality. For make-ahead convenience, freeze before adding dairy-based finishes; omit cream cheese or sour cream until reheating. If freezing cooked chicken inside the chili, slightly undercook the chicken by 10–15 minutes to preserve texture after thawing and reheating.
Thawing and reheating methods
Thaw in the refrigerator overnight for 12–24 hours. Reheat gently on the stovetop over medium-low heat, stirring frequently and adding a splash of broth to adjust thickness. For quick reheating, use a microwave on medium power in 1-minute intervals, stirring between bursts. To reheat in a slow cooker, defrost first and then heat on low for 1–2 hours until hot; add cream cheese or sour cream in the last 15 minutes.
Shelf-life and safety
Do not refreeze previously frozen-and-thawed chili. Discard chili that smells off or has mold. Reheated chili should reach 165°F (74°C) before serving to ensure safety.

FAQs

Can I use dried beans instead of canned?
Yes. Soak dried beans overnight and par-cook until tender before adding to the slow cooker; alternatively, cook dried beans separately until soft, then combine for even texture. Reduce added liquid by 1/2 cup if beans were cooked with additional water.
Is it okay to use rotisserie chicken?
Absolutely. Add shredded rotisserie chicken in the last 30–45 minutes on low to warm through without overcooking; skip the raw chicken cooking time and adjust salt accordingly.
How do I make the chili spicier or milder?
For more heat add diced jalapeños, serranos, or increase chili powder; include seeds to intensify. To reduce heat, use mild diced green chiles and remove seeds from fresh peppers. Balance heat with dairy garnishes like sour cream or avocado.
Can I make this on the stovetop?
Yes. Simmer ingredients in a heavy pot over low heat for 45–60 minutes until chicken and beans are tender, stirring occasionally; cover partially to prevent excessive evaporation.
How to prevent the chili from becoming grainy when adding dairy?
Temper dairy by stirring a small amount of hot broth into softened cream cheese or sour cream, then whisking that mixture back into the pot off heat to minimize curdling. Avoid boiling after adding dairy.
What's the best way to thicken without changing flavor?
Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) added gradually and cooked 10–15 minutes, or mash a cup of beans into the broth for natural thickening and added body.