It can't get any easier than a recipe that requires tossing everything into a slow cooker and letting the wondrous device do its job. This satisfying chicken chili made with broth and white beans instead of a tomato-base is no exception. It relies on boneless, skinless chicken thighs, which are fatty and forgiving, making them nearly impossible to overcook. A bevy of dried spices (ground cumin, chili powder, oregano and thyme) build flavor, while the chicken and beans deliver a double dose of lean protein.
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Unlike many slow-cooker white chicken chili recipes, this one doesn't even ask home cooks to sauté or brown the meat in advance. By setting the cooker to low, it slowly cooks the chicken and veggies until they’re just tender and after 8 hours of you living your life to the fullest, the meat will be ready to be gently shredded with a quick stir. The final result? A fragrant, spicy-meets-sweet (and most of all, comforting) chili that will warm you up from the inside out on the coldest days of the year.
Swap Option: Use Greek yogurt instead of sour cream for a lighter garnish.
Technique Tip: Short on time? Turn the slow-cooker up to ‘high’ and watch this chili come together in just four hours.
Preheat the slow cooker on low heat for 30 minutes while prepping the vegetables.2.
Add the chicken to the slow cooker. Stir in the onion, celery, bell pepper, garlic, corn, beans, broth, salt, cumin, chili powder, oregano, thyme and black pepper. Cover and slow cook for 8 hours on low or 4 hours on high. Once cooked, stir to shred the tender chicken into bite-size pieces.3.
For a creamier chili, stir in the sour cream just before serving, or serve as a topping with scallions if desired.