Go Back
Slow Cooker White Chicken Chili
Rachel Kim

Slow Cooker White Chicken Chili

This slow-cooker bowl uses whole chicken thighs so the meat stays juicy through a long cook. Mash some beans into the crock after shredding the chicken to thicken the broth at the finish. Sour cream goes in after the heat drops, preventing a curdled sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cans Great Northern beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice

Method
 

  1. Place the chicken, salt, onion, garlic, cumin, oregano, beans, green chiles and broth in a 6-quart slow cooker and cover immediately.
  2. Cook on low for 5 1/2 to 6 hours until the chicken reaches 165°F and pulls apart easily.
  3. Transfer the chicken to a plate, shred it and mash about 1 1/2 cups of beans against the side of the crock.
  4. Return the chicken, add the corn and cook on high for 15 minutes.
  5. Turn off the cooker, whisk in the sour cream and lime juice and rest for 5 minutes before serving.