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Slow Cooker White Chicken Chili

This comforting white chicken chili is made with tender chicken, creamy white beans, and smoky green chilies, all slow-cooked to develop rich flavors and a luscious, hearty texture. The dish is finished with bright lemon juice, resulting in a warm, cheesy, and slightly smoky bowl that’s perfect for busy weeknights. Its rustic appearance and creamy consistency make it a satisfying and inviting meal.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 can cannellini beans rinsed and drained
  • 1 can green chilies roasted and diced or diced jalapeños
  • 4 cups chicken broth low-sodium preferred
  • 1 teaspoon cumin toasting enhances flavor
  • 1 teaspoon paprika smoky variety preferred
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon oil for sautéing
  • 1 splash lemon juice brightens the dish

Equipment

  • Sharp Knife
  • Cutting board
  • Skillet
  • Slow cooker
  • Ladle

Method
 

  1. Chop the onion and mince the garlic, setting them aside for later.
  2. In a skillet over medium heat, add oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes. The aroma should turn sweet and savory as the onions soften.
  3. While the aromatics cook, cut the chicken breasts into small bite-sized pieces and set aside.
  4. Transfer the sautéed onion and garlic to the slow cooker. Add the chicken pieces, rinsed white beans, diced green chilies, cumin, and paprika.
  5. Pour in the chicken broth, covering the ingredients. Stir gently to combine all the flavors evenly.
  6. Cover the slow cooker with the lid and set it to low. Let it cook for 6 to 8 hours until the chicken is tender and the flavors meld beautifully, filling your kitchen with a smoky, savory aroma.
  7. About 30 minutes before serving, stir in a splash of lemon juice to brighten the dish. Taste and adjust seasoning if necessary.
  8. Once cooking is complete, give the chili a gentle stir. It should be creamy and thick, with tender chicken and flavorful beans visible.
  9. Ladle the hot chili into bowls, garnish with your favorite herbs if desired, and enjoy the warm, smoky, cheesy comfort in every spoonful.

Notes

For extra depth, toast the cumin and paprika briefly in a dry pan before adding to the slow cooker. You can also roast the green chilies for a smoky flavor. Adjust spiciness by adding more or fewer chilies or a dash of hot sauce.