Can I use dried beans instead of canned?

While convenient, canned beans work best for this recipe. If you want to use dried beans, they must be fully cooked before adding to the slow cooker, as they won't cook properly otherwise in the acidic environment with the other ingredients.

I don't like coconut milk. What can I substitute?

While convenient, canned beans work best for this recipe. If you want to use dried beans, they must be fully cooked before adding to the slow cooker, as they won't cook properly otherwise in the acidic environment with the other ingredients.

Can I use dried beans instead of canned?

While convenient, canned beans work best for this recipe. If you want to use dried beans, they must be fully cooked before adding to the slow cooker, as they won't cook properly otherwise in the acidic environment with the other ingredients.

I don't like coconut milk. What can I substitute?

If you're avoiding coconut milk, use 1 cup of heavy cream added during the last 30 minutes of cooking, or 8 ounces of cream cheese cut into cubes. For a less creamy version, simply omit it and add an extra cup of chicken broth.

Can I make this recipe on the stovetop instead?

Absolutely! Sauté the onions in a large pot until translucent, add the spices and cook for 1 minute, then add all remaining ingredients except the coconut milk. Bring to a boil, reduce heat, and simmer for 25-30 minutes. Remove the chicken, shred it, return to the pot, then stir in the coconut milk and heat through before serving.

Can I make this recipe on the stovetop instead?

Absolutely! Sauté the onions in a large pot until translucent, add the spices and cook for 1 minute, then add all remaining ingredients except the coconut milk. Bring to a boil, reduce heat, and simmer for 25-30 minutes. Remove the chicken, shred it, return to the pot, then stir in the coconut milk and heat through before serving.

My chili seems too thin. How can I thicken it?

Mash some of the beans against the side of the slow cooker to release their starch, or mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir this slurry into the chili during the last 30 minutes of cooking.

Slow Cooker White Chicken Chili Recipe

Description

This hearty Slow Cooker White Chicken Chili combines tender shredded chicken with white beans, corn, and green chiles in a creamy, spice-infused broth that develops incredible flavor as it simmers. Perfect for busy weeknights, game days, or meal prep – just set it and forget it!

Ingredients

Units Scale

2 lbs boneless, skinless chicken breasts or thighs
1 medium white or yellow onion, diced
32 oz chicken stock or broth
30 oz canned yellow corn, drained
30 oz canned white cannellini beans, drained and rinsed
4.5 oz canned chopped green chiles
1 cup unsweetened canned coconut milk, full fat (not lite)
2 tsp chili powder
2 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
Optional: fresh chopped cilantro for topping

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Instructions

Combine Ingredients – Add all ingredients to your slow cooker, including the chicken, onion, chicken stock, corn, white beans, green chiles, coconut milk, and all spices (chili powder, cumin, oregano, garlic powder, onion powder, salt, cayenne pepper, and black pepper). Stir gently to combine all ingredients evenly.
Slow Cook – Cover the slow cooker with its lid and set to cook for 6 to 8 hours on low heat setting or 4 hours on high heat setting. The chili is ready when the chicken is tender enough to shred easily with a fork. The slow cooking process allows all the flavors to meld together beautifully.
Shred Chicken – Once cooking is complete, remove the chicken pieces from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to incorporate it back into the chili.
Serve and Garnish – Ladle the hot chili into serving bowls and offer optional toppings such as shredded cheese, fresh cilantro, diced avocado, sour cream, crushed tortilla chips, or homemade croutons. These garnishes add texture and additional flavors to complement the creamy chili.

Notes

For extra heat, use two 4.5 oz cans of diced green chiles instead of one.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This chili freezes excellently for up to 3 months. Thaw overnight in the refrigerator before reheating.
For a thicker chili, mash some of the beans before adding to the slow cooker.
The coconut milk adds creaminess without dairy, but you can substitute with heavy cream if preferred.
This recipe can be adapted for stovetop cooking by simmering all ingredients in a large pot for about 30-40 minutes, or until chicken is cooked through.

Nutrition

Serving Size: 1 cup
Calories: 215
Sugar: 3g
Sodium: 520mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg