Nothing is more comforting than a big bowl of chili this time of year. After trying this slow cooker white chicken chili recipe, you'll be wondering where this dish has been your entire life. Full of flavor from the cumin, chili powder and coriander, it also packs in chopped green chiles, but don't be scared—they are very mild, and the only extra spice comes from diced jalapeño. Those looking for even more kick will want a bottle of hot sauce on hand.
The key takeaway from this recipe is to purée some of the white beans to give body to the chili liquid, since you can't use other traditional thickening methods like a roux or reducing the liquid. Speaking of which, it's important to keep the lid on the slow cooker, so the heat doesn't escape. (No peeking!) This dish is the perfect complement to a chilly evening with your favorite movie. Throw in a few friends and an assortment of toppings, and you've got yourself a party.
Slow Cooker White Chicken Chili
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 3 hours and 30 minutes
Total Time: 3 hours and 50 minutes
Two 15½-ounce cans cannellini beans, drained and rinsed, divided
3 (2 pounds) boneless, skinless chicken breasts
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt, plus more to taste
1 teaspoon ground coriander
4 cups chicken stock
1 cup corn kernels
Two 4½-ounce cans chopped green chiles
2 garlic cloves, smashed
1 jalapeño, minced
1 medium yellow onion, roughly chopped
Freshly ground black pepper, to taste
Lime juice, to taste
Diced avocado, for garnish
Hot sauce, for garnish
Lime wedges, for garnish
Thinly sliced radishes, for garnish
Shredded cheese, for garnish
Sour cream, for garnish
Crumbled tortilla chips, for garnish
1. In a high-speed blender, purée 1 cup of the white beans until smooth and reserve for later.
2. In the bowl of a slow cooker, add the chicken and rub with the chili powder, cumin, salt and coriander. Add the puréed white bean mixture, remaining whole beans, stock, corn, chopped green chiles, garlic, jalapeño, onion and black pepper; stir together; and cook on high until the chicken is fully cooked and tender, 3½ to 4 hours.
3. Transfer the cooked chicken breasts to a medium bowl and shred; some medium chunks of chicken are fine, so be sure not to shred it too finely. Add the chicken back to the slow cooker, season to taste with lime juice and salt. Pour the chili into bowls and serve hot with the recommended garnishes.
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