It can't get any easier than a stir-and-cook slow-cooker chili, and this simply satisfying white chicken chili is no exception. No need to sauté or brown in advance; you'll still get tons of slow-cooked flavor from this comforting blend.
- 1½ pounds boneless, skinless chicken thighs
- 1 medium yellow or red onion, chopped
- 3 large celery stalks, chopped
- 1 large red or orange bell pepper, chopped
- 2 large garlic cloves, chopped
- One 10-ounce bag frozen corn
- Two 15-ounce cans Great Northern or cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 cup sour cream (optional)
- 2 large scallions, chopped (for garnish)
1. Preheat the slow cooker on low heat for 30 minutes while prepping the vegetables.
2. Add the chicken to the slow cooker, then stir in the onion, celery, bell pepper, garlic, corn, beans, broth, salt, cumin, chili powder, oregano, thyme, and black pepper.
3. Cover and slow cook for 8 hours on low. Stir to shred the tender chicken into bite-size pieces.
4. For a creamier chili, stir in the sour cream just before serving, or serve as a topping with scallions if desired.