Dinner Recipes

Slow Cooker White Chicken Chili

Warm, comforting, and awesomely savory, this chili is exactly the type of meal we crave on those winter days when the chilly ocean air blows in from the coast and the sun decides to hide behind the clouds. It’s made with rich, tender chicken thighs, cannellini and garbanzo beans, and diced green chiles — plus a handful of aromatics, like cumin and oregano. All that goodness gives the broth the gentlest, warm-your-bones sort of spice.

There’s a lot to love about this chili, but we have a couple favorite parts: First, the prominence of the grassy green chile flavor; it adds a beautiful vegetal layer to the chicken stock. Second, the garbanzo beans because, well, we just really, really like garbanzo beans. They’re delightfully chewy and starchy — and they soak up all the cozy flavors in the broth.

Like any slow cooker number, this white chicken chili is a great weeknight meal because you can let it simmer in the slow cooker while you work. Come dinnertime, ladle the chili into your biggest bowls and garnish it with tortilla chips, fresh cilantro, sour cream, red onion, avocado, and lime. Greetings, brightness, tang, and textural intrigue! Got leftovers? Freeze them and treat yourself to a night off from cooking later this winter.

Our tip: If you let the chili rest overnight in the fridge, the garbanzos and white beans will break down a bit and thicken the broth, so you get a creamy texture — without the actual cream.

Servings: 6 to 8

Slow Cooker White Chicken Chili



Slow Cooker White Chicken Chili


For the chicken chili:
1 ½ lbs boneless, skinless chicken thighs
4 cups chicken stock
12 oz canned diced green chiles
15 oz canned cannellini beans, drained and rinsed
15 oz canned garbanzo beans, drained and rinsed
1 medium sweet onion, diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup chopped fresh cilantro leaves
2 Tbsp freshly squeezed lime juice
For the toppings:
1 ½ cups tortilla chips
½ cup fresh cilantro leaves
½ cup sour cream
½ cup diced red onion
1 avocado, halved and sliced
1 lime, cut into wedges


  1. In a 6-qt slow cooker, combine the chicken thighs, chicken stock, green chiles, beans, onion, garlic, cumin, and oregano. Season with salt and pepper.

  2. Cover and cook on low heat for 7 to 8 hours or on high heat for 5 to 6 hours.

  3. Remove the chicken thighs from the slow cooker and shred, using two forks.

  4. Return the chicken thighs to the slow cooker and add the cilantro and lime juice. Season with additional salt and pepper, if needed.

  5. Ladle into bowls and garnish with the tortilla chips, cilantro, sour cream, red onions, avocado, and lime, and serve hot.

Recipe source: Damn Delicious

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