Description
This Slow Cooker White Chicken Chili is a comforting, flavorful soup made with tender chicken tenders, great northern beans, and a blend of spices including cumin, oregano, and cayenne pepper. The chili can be prepared using a slow cooker, Instant Pot, or stovetop, making it a versatile and easy meal option. Topped with shredded white cheddar cheese and optional garnishes like jalapeños, cilantro, avocado, and lime, it’s a perfect dish for cozy dinners or meal prep.
Ingredients
Scale
Base Ingredients
- 1 Tbsp olive oil, or avocado oil
- 1 medium yellow onion, diced
- 1 green or red bell pepper, diced
- 2–3 fresh garlic cloves, minced
- 1–1/2 lbs. chicken tenders
- 1 jar (4 ounces) chopped green chiles
- 2 tsps ground cumin
- 2 tsps dried oregano
- 1 tsp cayenne pepper
- 2 cans (14.5 ounces each) great northern beans, rinsed well and drained
- 4 cups chicken bone broth
- 1/2 cup shredded white cheddar cheese
Optional Toppings
- Additional shredded white cheddar cheese
- Sliced jalapeño
- Chopped fresh cilantro leaves
- Chopped ripe avocado
- Fresh lime wedges
Instructions
- Prepare Vegetables: Finely dice the onion and bell pepper to ensure they cook evenly and blend well in the chili.
- Sauté Aromatics: Heat oil in a skillet or your chosen cooking appliance (slow cooker insert on sauté mode, or stovetop pan). Add diced onion, bell pepper, and minced garlic; sauté until softened and fragrant, creating a flavorful base.
- Add Ingredients to Cooker: Transfer sautéed vegetables to the slow cooker or continue in the Instant Pot or stockpot. Add chicken tenders, chopped green chilies, cumin, oregano, cayenne pepper, rinsed beans, and chicken bone broth. Stir gently to combine all ingredients evenly.
- Slow Cooker Method: Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours until chicken is fully cooked and tender.
- Instant Pot Method: Secure lid and set valve to sealing. Cook on ‘soup mode’ for 20 minutes. Once cooking is complete, perform a quick pressure release.
- Stovetop Method: Bring to a brisk simmer over medium heat, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Shred Chicken: Remove chicken tenders from the pot and shred them using two forks. This step ensures tender, bite-sized pieces throughout the chili.
- Combine & Melt Cheese: Return shredded chicken to the pot and add shredded white cheddar cheese. Stir well until the cheese melts and incorporates into the chili, enriching its flavor and texture.
- Season & Serve: Taste the chili and add salt, pepper, or additional spices as desired. Ladle chili into bowls and garnish with optional toppings such as extra cheese, jalapeños, cilantro, avocado, and lime wedges for personalized flavor enhancements.
Notes
- For a spicier chili, increase the cayenne pepper or add extra chopped jalapeños.
- Use bone broth for richer flavor but chicken broth or stock can also be substituted.
- Slow cooker times may vary depending on model; adjust accordingly.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Vegetarian version can be made by omitting chicken and using vegetable broth with additional beans or plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 5 hours (slow cooker low) / 20 minutes (Instant Pot) / 40 minutes (stovetop)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: white chicken chili, slow cooker chili, Instant Pot chili, healthy chili recipe, chicken soup, great northern beans, spicy white chili
