Description
This Slow-Cooker White Chicken Chili is a hearty and flavorful dish featuring tender chicken thighs, nutritious navy beans, and a blend of spices cooked low and slow for a perfect meal. It’s easy to prepare and ideal for busy days, delivering a comforting and mildly spicy chili with fresh toppings like sour cream, cheese, cilantro, and avocado.
Ingredients
Scale
Main Ingredients
- 1 3/4 lbs. boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 (16-oz.) pkg. dried navy beans, soaked overnight according to package directions, drained, and rinsed
- 5 cups chicken broth
- 1 large sweet onion, chopped (about 2 cups)
- 2 (4 oz.) cans diced spicy green chiles
- 1 (1.25 oz.) envelope white chicken chili seasoning mix
- 2 tsp. ground cumin
- 2 tsp. minced garlic
- 1 tsp. kosher salt
Toppings
- Sour cream
- Pre-shredded 4-cheese Mexican blend
- Chopped fresh cilantro
- Chopped fresh avocado
Instructions
- Prepare Ingredients: Begin by trimming and cutting the chicken thighs into 1 1/2-inch pieces. Soak the dried navy beans overnight, then drain and rinse them thoroughly to ensure they are ready for slow cooking.
- Combine in Slow Cooker: In a 5- to 6-quart slow cooker, stir together the chicken pieces, soaked navy beans, chicken broth, chopped sweet onion, diced spicy green chiles, white chicken chili seasoning mix, ground cumin, minced garlic, and kosher salt until evenly distributed.
- Cook the Chili: Cover the slow cooker with its lid and cook on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours. This slow cooking process allows the beans to soften thoroughly and the flavors to meld together into a rich chili.
- Garnish and Serve: Once fully cooked and tender, ladle the chili into bowls and add desired toppings such as sour cream, Mexican cheese blend, fresh cilantro, and chopped avocado to enhance the flavor and texture before serving.
Notes
- Soaking the beans overnight is essential to ensure they cook properly and are digestible.
- If using canned beans, reduce cooking time accordingly.
- Adjust the seasoning or add more green chiles for extra heat based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili pairs well with cornbread or warm flour tortillas for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg
