Featured Recipe

Slow Cooker White Chicken Chili

Name: Slow Cooker White Chicken Chili
Prep time: 20 min
Cook time: 5 h 45 min
Total time: 6 h 5 min
Yield: 10 servings
Ingredients: 3 pounds boneless skinless chicken thighs; 1 14-ounce jar jalapeño salsa verde; 3 cans (15 ounces each) cannellini beans, rinsed and drained; 1 can (15 ounces) fire-roasted corn; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 cups low sodium chicken broth; 1 teaspoon ground cumin; 1 ½ teaspoons dried oregano; 1 teaspoon smoked paprika; ½ teaspoon chipotle chili powder; Fresh lime juice from 1 lime; ½ cup chopped fresh cilantro; Salt and freshly ground black pepper to taste; Optional garnish ideas: diced avocado, shredded Monterey Jack cheese, sour cream

By Kate

Created on 31 January 2026

A hearty slow-cooked white chicken chili melding tender thighs with creamy white beans, smoky green chilies replaced by jalapeños for brighter heat, and fire-roasted corn swapped in for tomatillos. Fresh cilantro and lime juice added at finish for zing. Cook low and slow to tenderize chicken, stir gently to avoid breaking beans. Shred chicken outside slow cooker for cleaner texture. Adjust salt near end—flavors deepen over hours. Use store-bought salsa verde or homemade if short on time. Beans from canned to save hours, rinse well to reduce sodium and preserve bean texture.

Prep: 20 min

Cook: 5h 45min

Total: 6h 5min

Serves: 10 servings

chili slow cooker chicken American Southwest

Introduction

Slow cooker magic. Low and slow breaks down tough thigh meat without drying. White chicken chili? Not the red kind. Creamy beans, but not dull. Jalapeño salsa swaps for tomatillo—brings more punch, more heat, more aroma. Corn roasted by fire adds crunch and sweetness, breaks up dense beans. Timing isn’t exact; trust tender chicken falling apart and aromas filling kitchen. Texture matters—don’t mash beans; they should hold but be soft. Shred chicken outside cooker; avoids gluey strands inside. Play with garnishes last minute—avocado, melted cheese, a spoonful of cooling sour cream. Simple to prep, complex to eat. Slow cook, let flavors marry. Then taste. Adjust. Done.

Ingredients

3 pounds boneless skinless chicken thighs

1 14-ounce jar jalapeño salsa verde

3 cans (15 ounces each) cannellini beans, rinsed and drained

1 can (15 ounces) fire-roasted corn

1 large onion, finely chopped

3 cloves garlic, minced

2 cups low sodium chicken broth

1 teaspoon ground cumin

1 ½ teaspoons dried oregano

1 teaspoon smoked paprika

½ teaspoon chipotle chili powder

Fresh lime juice from 1 lime

½ cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

Optional garnish ideas: diced avocado, shredded Monterey Jack cheese, sour cream

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About the ingredients

Chicken thighs stay juicy and flavorful longer than breasts—skinless for less fat but still tender. Salsa verde swaps for store-bought tomatillo blur; that’s fine—green, spicy, acidic is a must. Beans canned; rinsed clean to lower salt and prevent beany aftertaste. Corn fresh fire-roasted or frozen works, adds sweet pop. Spices smoked paprika and chipotle powder swap in for cumin heavy in original; gives smoky background with bright heat layer all layered in at start. Onion and garlic build base depth. Lime juice and cilantro stirred last to avoid bitterness and loss of freshness. Salt last—canned beans and salsa contribute sodium. Modify spice levels easily by adjusting jarred salsa or chili powders. Fresh jalapeño can replace fire-roasted corn if you want more bite. Garnishes optional but recommended to balance richness.

Method

Layer chicken thighs at bottom of slow cooker. No overlapping so heat reaches evenly.

Spoon jalapeño salsa verde on top; no need to spread much, let slow cooker do the blending.

Add onion, garlic, drained beans and corn over chicken. Sprinkle cumin, oregano, smoked paprika, chipotle powder across surface.

Pour broth last—should just cover solids; too much dilutes flavors. Pause. Lift and stir gently to mix. Use spoon edge, slow turns, avoid smashing beans.

Cover. Cook on LOW about 5 hours 45 minutes. Watch for bubbling steam, aroma filling kitchen. Chicken should be tender, nearly shreddable.

Remove chicken carefully with tongs; place on board or bowl. Let cool slightly to handle. Shred using two forks—chunky bits better texture.

Return shredded chicken to pot; stir gently to incorporate without breaking bean skins or causing mashy texture.

Add fresh lime juice and cilantro now—fresh herbs lose vibrancy in long cooking.

Taste broth. Salt and pepper last; gradual seasoning controls saltiness especially with canned ingredients.

Serve with toppings of choice. If sauce too thin, remove lid last 10 minutes on HIGH to reduce. If too thick, stir in broth by tablespoon.

Note: If no slow cooker, 4 to 5 hours in covered Dutch oven at 275°F works fine. Watch liquid, stir occasionally.

For substitutions: chicken breasts swap fine but dry out faster; add 30 minutes less cooking time and check moistness. Canned white beans good; dried requires overnight soak and longer cooking.

Don't rush shredding inside cooker; heat and moisture cause mushy chicken. Remove out, shred firm meat.

If salsa verde unavailable, blend tomatillos with jalapeño, onion, garlic in blender; use fresh lime juice to brighten.

Avoid over-stirring during cooking or beans lose shape, cloud broth.

If spice sensitivity an issue, reduce jalapeño salsa or substitute mild green chilies. Add chopped fresh jalapeño post-cook for heat control.

Store leftovers in airtight container, flavors meld after a day. Reheat gently, add splash broth to loosen if thickened.

Helps on busy days; prep night before, store all except lime and cilantro, add them day-of.

Technique Tips

Layering matters to avoid flavor pooling or undercooked chicken chunks. Salsa evenly top thigh spread helps acids and heat penetrate. Stirring once at start gently distributes spices and evenly wets beans without smashing. Cover tight—steam needs to build slowly, cooking chicken to shreddable stage. Shredding outside slow cooker prevents stringy mush in final chili. Return chicken last, stir with care to maintain bean shape and smooth chili texture. Taste before seasoning—flavors develop over hours; add salt gradually; too much makes broth metallic or flat. If consistency too thin, remove lid last 10 minutes for reduction. Quick fix for thickness—add broth by tablespoon, never all at once. Visual cues like bubbling edges and soft chicken signal readiness—not just clocks. Slow cooker heat varies; use smell and texture over timers. Leftover chili gains flavor next day—reheat low with small broth splash. Practical way for weekday dinner prepped day ahead.

Chef's Notes

💡 Layering crucial. Chicken thighs should be bottom. Avoid overlap. Even cooking, tenderness. Salsa ensures flavors meld. No need to spread.
💡 Pour broth last. Must cover solids. Too much dilutes flavors. Use spoon carefully for stir. Gentle turns only. Avoid bean smashing.
💡 Use fresh lime juice and cilantro at end. Brightens flavors. Lose vibrancy if cooked long. Taste broth before salt. Gradual is key.
💡 Want to thicken? Remove lid last 10 minutes on HIGH. Helps reduce. Too thin, add broth little by little. Not all at once.
💡 For substitutions: Dried beans need soaking overnight. Adjust cooking. Chicken breasts are fine but may dry out faster. Monitor moisture.