Slow-Cooker White Chicken Chili

Name: Slow-Cooker White Chicken Chili
Prep time: 20 min
Total time: 7 h 50 min
Yield: 4 - 6 serving(s)
Ingredients: 3 skinless, boneless chicken breasts (about 1 1/2 pounds); 1 tbsp. ground cumin; 1 tbsp. ground coriander; 2 tsp. dried oregano; 1/2 tsp. paprika; 1/2 tsp. crushed red pepper flakes; 1 tsp. kosher salt; Black pepper, to taste; 2 (15-oz.) cans cannellini beans, drained and rinsed; 2 (4-oz.) cans chopped green chiles; 2 garlic cloves, minced; 2 c. low-sodium chicken broth; 1/2 c. heavy cream; 2 tbsp. masa harina; 1 (10-oz.) bag frozen corn; Grated monterey jack cheese and chopped avocado, for topping; Lime wedges, for serving

Plus, the secret thickening ingredient!

By Ree DrummondUpdated: Feb 5, 2024

4.8

10 Ratings

crockpot super bowl recipes white chicken chili

Yields:

4 - 6 serving(s)

Prep Time:

20 mins

Total Time:

7 hrs 50 mins

Jump to recipe

Do you ever dream of coming home to fully cooked meal? Settle in, people. This white chicken chili will change dinnertime as you know it. I promise. Just throw everything in a slow cooker, turn it on, and go live your life. By dinner, you'll have a meal on the table that required almost no effort. This is a great chili to feed a crowd at a Super Bowl party because it's always well-received. This slow cooker recipe is also extremely hands-off, which makes it perfect for an easy weeknight family dinner. Set out all the toppings (cheese, tortilla chips, avocado, sour cream, lime wedges), and let everyone fix their bowl how they like.

What is masa harina?

Masa harina is a corn flour that's used to make homemade tortillas. But it's also a great chili thickener! Masa harina can be found near the flour or in the international section in most grocery stores. If you can't find it, you can use cornmeal instead.

Can you use chicken thighs for slow-cooker white chicken chili?

Sure. If you prefer chicken thighs to breasts, go for it. Chicken thighs tend to be more flavorful than breasts anyway! Aim for about 1 1/2 pounds of boneless thighs for this recipe.

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Ingredients

3
skinless, boneless chicken breasts (about 1 1/2 pounds)
1 Tbsp.
ground cumin
1 Tbsp.
ground coriander
2 tsp.
dried oregano
1/2 tsp.
paprika
1/2 tsp.
crushed red pepper flakes
1 tsp.
kosher salt
Black pepper, to taste
2
(15-oz.) cans cannellini beans, drained and rinsed
2
(4-oz.) cans chopped green chiles
2
garlic cloves, minced
2 cups
low-sodium chicken broth
1/2 cup
heavy cream
2 Tbsp.
masa harina
1
(10-oz.) bag frozen corn
Grated monterey jack cheese and chopped avocado, for topping
Lime wedges, for serving

Directions

1. Step 1Put the chicken breasts in a 6- to 8-quart slow cooker. In a small bowl, mix together the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a few grinds of pepper. Sprinkle the spices over the chicken.
2. Step 2Add the beans, green chiles, garlic, and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
3. Step 3Remove the chicken to a medium bowl and shred with 2 forks.
4. Step 4In a small bowl, combine the heavy cream and masa harina. Mix until smooth.
5. Step 5Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.