Slow Cooker White Chicken Chili is a recipe I actually first tried from a friend many years ago (full disclosure she didn’t use the slow cooker).
Most people when making chilis stick to the more classic beans and peppers.
Yes this chicken chili has white beans and canned diced green chilis, but the super simple addition of the canned hominy is a game changer for this recipe.
Tips for the perfect White Chicken Chili:
- I use chicken thighs because they hold up better in slow cooker cooking. You can certainly use white meat as well if you’d prefer.
- No prep! There is no prep at all for this recipe, no browning, etc.
- Secret weapon? Chicken Base! I use Better than Bouillon and the added flavors are AMAZING.
- If not using a base use chicken stock instead of broth. Buy unsalted so you control the salt levels of your soup.
- Make this into a slow cooker creamy white chicken chili by adding in cream cheese and sour cream.
- Top with minced fresh jalapeños for extra brightness and fresh flavors.
Tools used in the making of this Slow Cooker White Chicken Chili:
3 Qt. Slow Cooker: The perfect size for side dishes for 10-12 people, this slow cooker is an absolute bargain and a workhorse.
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Hominy: This sets the chili apart. You can use corn instead but the flavors of the hominy are creamy, earthy and not overly sweet like corn.
Diced Green Chiles: The perfect easy addition will add a lot of flavor, you won’t want to leave these out.
Yield: 8 servings
Slow Cooker White Chicken Chili
Prep:5 minutes
Cook:4 hours
Total Time:4 hours 5 minutes
Slow Cooker White Chicken Chili with hominy, white beans, chicken and peppers is the perfect, easy white chicken chili of your dreams.
Ingredients:
- 4 skinless, boneless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 cupschicken stock
- 2 tablespoons chicken base (totally optional but delicious! )
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 1 (25-ounce) can hominy, drained
- 1 (14-ounce) can white beans
- 1 (4-ounce) can diced green chilis, not drained
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
Directions:
- Add all the ingredients to your 4 quart slow cooker.
- Cook on low for 7-8 hours or on high for 3-4 hours.
- Shred chicken before serving.
- To make creamy add 1 package (8 ounces) of cream cheese in the last hour of cooking, then whisk well.
- Top with freshly minced jalapeños, cilantro, chips, avocados or cheese.
Nutrition Information
Yield: 8 servings, Serving Size: 1/8th recipe
Amount Per Serving:
- Calories: 124 Calories
