15 Delicious Slow Cooked White Chili Recipes

Picture this: a chilly evening, a cozy kitchen, and the irresistible aroma of slow-cooked white chili wafting through the air. Whether you’re craving comfort food or looking for a hearty meal to warm up your weeknights, our roundup of 15 delicious slow-cooked white chili recipes is sure to inspire. From creamy classics to bold new twists, these dishes promise to delight your taste buds. Keep reading to find your next favorite!

Slow Cooked White Chicken Chili

Evenings like these call for something warm, something that simmers gently on the stove, filling the kitchen with comforting aromas. This slow-cooked white chicken chili is just that—a tender, flavorful dish that feels like a hug in a bowl.

Ingredients

• For the chili base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
• For the chicken and broth:
  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
• For finishing:
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, ground cumin, and dried oregano, cooking until fragrant, about 30 seconds.
4. Place chicken breasts into the pot, then pour in chicken broth, ensuring the chicken is submerged.
5. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes.
6. Remove chicken from the pot, shred with two forks, then return to the pot.
7. Add white beans and diced green chilies, stirring to combine, and simmer uncovered for an additional 10 minutes.
8. Remove from heat, then stir in sour cream until fully incorporated.
9. Garnish with chopped cilantro and serve with lime wedges on the side.

Finished with a dollop of sour cream and a sprinkle of cilantro, this chili boasts a creamy texture with a subtle kick from the green chilies. For an extra touch, serve it with warm cornbread or over a bed of rice to soak up every last drop of its flavorful broth.

Creamy Slow Cooked White Bean Chili

Dusk settles softly outside, and inside, the kitchen becomes a sanctuary where simple ingredients transform into something deeply comforting. This creamy slow-cooked white bean chili is a gentle reminder of the warmth that comes from taking things slow, allowing flavors to meld and memories to simmer.

Ingredients

• For the chili base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
• For the chili:
  • 4 cups cooked white beans
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a slow cooker set to sauté mode. Add diced onion and cook until translucent, about 5 minutes.
2. Stir in minced garlic, ground cumin, and smoked paprika. Cook for another minute until fragrant.
3. Add cooked white beans and vegetable broth to the slow cooker. Stir to combine.
4. Cover and cook on low for 6 hours, allowing the flavors to deepen.
5. After 6 hours, stir in heavy cream, salt, and black pepper. Cook for an additional 30 minutes on low.
6. Tip: For a thicker chili, mash some of the beans against the side of the slow cooker before adding the cream.
7. Tip: Taste and adjust seasoning if necessary, but remember the flavors will continue to develop as it cooks.
8. Tip: Serve with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness.

Upon serving, the chili reveals its creamy texture and rich, smoky flavor, a testament to the patience it demands. It pairs beautifully with crusty bread or over a bed of rice, inviting you to savor each spoonful slowly.

Slow Cooked White Turkey Chili

Gently, as the morning light filters through the kitchen window, there’s something profoundly comforting about preparing a dish that simmers to perfection, filling the home with warmth and anticipation. This slow-cooked white turkey chili is a testament to the beauty of patience, where each ingredient melds together over hours, creating a harmony of flavors that’s both nourishing and deeply satisfying.

Ingredients

• For the chili base:
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey
• For the seasoning:
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the liquid and beans:
  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
3. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in the ground cumin, dried oregano, salt, and black pepper, cooking for another minute to toast the spices.
5. Transfer the turkey mixture to a slow cooker and add the chicken broth, white beans, and diced green chiles, stirring to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors are well blended and the chili has thickened slightly.
7. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
8. Tip: Garnish with fresh cilantro, diced avocado, or a squeeze of lime juice before serving to add brightness to the dish.
9. Tip: This chili tastes even better the next day, as the flavors continue to develop, making it a perfect make-ahead meal.

The texture of this chili is luxuriously creamy, thanks to the tender white beans, while the ground turkey adds a subtle richness. Serve it with a side of warm cornbread or over a baked sweet potato for a comforting meal that feels like a hug in a bowl.

Slow Cooked White Chili with Corn

Perhaps there’s no better way to welcome the gentle embrace of autumn than with a bowl of slow-cooked white chili, its creamy texture and sweet corn kernels offering comfort with every spoonful.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
• For the protein and vegetables:
  • 1 lb boneless, skinless chicken thighs
  • 2 cups frozen corn
  • 1 can (4 oz) diced green chilies
• For finishing:
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the onion mixture to a slow cooker. Add white beans, chicken broth, cumin, oregano, and salt. Stir to combine.
3. Place chicken thighs on top of the bean mixture. Cover and cook on low for 6 hours or until chicken is tender.
4. Remove chicken from the slow cooker. Shred the meat using two forks, then return it to the pot.
5. Add frozen corn and diced green chilies to the slow cooker. Cover and cook on high for an additional 30 minutes.
6. Stir in heavy cream and chopped cilantro just before serving. Tip: For a thicker chili, mash some of the beans against the side of the pot before adding the cream.

Only the slow cooking process can meld the flavors so beautifully, resulting in a chili that’s both hearty and subtly sweet. Serve it with a dollop of sour cream or a sprinkle of shredded cheese for an extra layer of richness.

Spicy Slow Cooked White Chili

Sometimes, the most comforting meals are those that simmer slowly, filling the kitchen with warmth and anticipation. This Spicy Slow Cooked White Chili is no exception, blending tender chicken, creamy beans, and a gentle heat that builds with every bite.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• For the spice mix:
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
• For the liquid and beans:
  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
• For finishing:
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large slow cooker on the sauté setting. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chicken pieces to the slow cooker, stirring to combine with the onions and garlic. Cook until the chicken is no longer pink on the outside, about 5 minutes.
3. Stir in the cumin, oregano, cayenne pepper, and salt, ensuring the chicken is evenly coated with the spices.
4. Pour in the chicken broth, white beans, and diced green chiles. Stir to combine all ingredients.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the flavors have melded.
6. Stir in the heavy cream and chopped cilantro just before serving, allowing the cream to warm through for about 5 minutes.

Letting the chili rest for a few minutes before serving allows the flavors to deepen further. The result is a creamy, spicy dish with layers of flavor that’s perfect topped with avocado or a dollop of sour cream for a cooling contrast.

Slow Cooked White Chili with Quinoa

Zephyrs of early morning light filter through the kitchen window as I ponder the simplicity and depth of flavors in this comforting dish. It’s a recipe that invites patience, allowing each ingredient to meld and speak in whispers rather than shouts.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• For the seasoning:
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the liquid and grains:
  • 4 cups chicken broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1/2 cup quinoa, rinsed
• For garnish:
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
3. Season the chicken pieces with cumin, oregano, salt, and pepper, then add to the skillet. Cook until the chicken is no longer pink on the outside, about 5 minutes.
4. Transfer the chicken mixture to a slow cooker. Add chicken broth, white beans, and quinoa, stirring to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the quinoa is cooked through.
6. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
7. Tip: Taste the chili before serving and adjust the seasoning if necessary, but remember the flavors will deepen as it cooks.
8. Tip: If you prefer a bit of heat, a diced jalapeño can be added with the onions and garlic.
9. Serve the chili garnished with fresh cilantro, diced avocado, and lime wedges on the side.

The texture of this chili is wonderfully creamy from the beans and quinoa, with tender chunks of chicken that melt in your mouth. The bright acidity of the lime and the freshness of the cilantro elevate the dish, making it a perfect balance of comfort and zest. Try serving it with a side of warm cornbread for a truly heartwarming meal.

Slow Cooked White Chili Verde

Mornings like these, when the light filters through the kitchen window just so, call for something comforting yet vibrant, a dish that simmers patiently as the day unfolds. This slow-cooked white chili verde is just that—a tender, aromatic blend of flavors that meld together over hours, inviting you to pause and savor.

Ingredients

• For the chili:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 4 cups chicken broth
• For serving:
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced
  • Lime wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until lightly browned on both sides, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes. Scrape into the slow cooker.
3. Add the white beans, diced green chilies, ground cumin, dried oregano, and chicken broth to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
6. Serve the chili hot, topped with sour cream, chopped cilantro, avocado slices, and a squeeze of lime juice.

Hearty yet light, this chili verde boasts a creamy texture from the beans and a bright, herbaceous finish. Try serving it over a bed of quinoa for an extra protein boost, or with warm tortillas for scooping up every last bite.

Slow Cooked White Chili with Sweet Potatoes

Now, as the cool evening air whispers through the kitchen, there’s something deeply comforting about preparing a dish that simmers gently, filling the home with warmth. This slow-cooked white chili, enriched with sweet potatoes, is a humble yet vibrant meal that invites you to pause and savor the process.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• For the spices and flavor:
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
• For the body:
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups chicken broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
• For garnish:
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
  • Lime wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
3. Transfer the onion and garlic to the slow cooker, then add the chicken pieces, ensuring they’re spread evenly.
4. Sprinkle the ground cumin, dried oregano, ground coriander, cayenne pepper, and salt over the chicken, stirring gently to coat.
5. Add the diced sweet potatoes, chicken broth, white beans, and diced green chiles to the slow cooker, stirring to combine all ingredients.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the sweet potatoes are soft.
7. Once cooked, taste and adjust seasoning if necessary, then ladle into bowls.
8. Garnish each serving with fresh cilantro, diced avocado, and a squeeze of lime juice before serving.

Finally, this chili unfolds with layers of flavor—creamy avocado and bright lime cutting through the rich, spiced broth. Serve it with a side of warm cornbread for a comforting meal that feels like a gentle embrace on a chilly evening.

Slow Cooked White Chili with Kale

Dusk settles softly outside, and inside, the kitchen hums with the promise of warmth. This slow-cooked white chili, flecked with vibrant kale, is a gentle embrace on a cool evening, its flavors deepening as patiently as the fading light.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
• For finishing:
  • 2 cups kale, stems removed and leaves chopped
  • 1/2 cup heavy cream
  • 1 tbsp lime juice

Instructions

1. Heat olive oil in a large slow cooker on the sauté setting. Add onion and garlic, cooking until translucent, about 5 minutes.
2. Add chicken pieces to the slow cooker, stirring occasionally until they start to brown, about 5 minutes.
3. Stir in white beans, chicken broth, cumin, oregano, and salt. Cover and cook on low for 6 hours. Tip: For deeper flavor, you can brown the chicken in a separate pan before adding it to the slow cooker.
4. After 6 hours, stir in kale, heavy cream, and lime juice. Cover and cook for an additional 30 minutes on low. Tip: Adding the kale last preserves its color and texture.
5. Check the seasoning and adjust if necessary before serving. Tip: A dollop of sour cream or a sprinkle of cheese can add a nice richness to the dish.

Ladled into bowls, this chili is a study in contrasts—creamy yet hearty, with the kale adding a slight bitterness that balances the richness. Serve it with a side of crusty bread to soak up every last drop, or over rice for a more substantial meal.

Slow Cooked White Chili with Butternut Squash

Today, as the light fades softly outside, I find myself drawn to the comforting embrace of a slow-cooked meal, one that simmers gently, filling the kitchen with warmth and anticipation. This white chili, with its tender butternut squash, is a dish that asks for patience but rewards it generously.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• For the spices and flavor:
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
• For the body:
  • 2 cups butternut squash, peeled and cubed
  • 4 cups chicken broth
  • 1 can (15 oz) white beans, drained and rinsed
• For finishing:
  • 1/2 cup heavy cream
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Transfer the onion and garlic to the slow cooker, then add the chicken pieces, spreading them evenly at the bottom.
4. Sprinkle the ground cumin, dried oregano, cayenne pepper, and salt over the chicken, stirring gently to coat.
5. Add the cubed butternut squash, chicken broth, and white beans to the slow cooker, stirring to combine all ingredients.
6. Cover and cook on low for 6 hours, or until the chicken is tender and the squash is soft.
7. Stir in the heavy cream during the last 30 minutes of cooking to enrich the chili.
8. Garnish with fresh cilantro before serving.

Each spoonful of this chili offers a creamy texture, with the sweetness of butternut squash balancing the subtle heat. Serve it with a side of crusty bread for dipping, or over a bed of rice for a heartier meal.

Slow Cooked White Chili with Spinach

Mornings like these call for something comforting yet light, a dish that simmers patiently as the day unfolds. This slow-cooked white chili with spinach is just that—a gentle blend of flavors that come together over hours, offering warmth and nourishment with every spoonful.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
• For finishing:
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Transfer the onion and garlic to a slow cooker, then add the chicken pieces, white beans, chicken broth, cumin, oregano, and salt.
4. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
5. Tip: For a thicker chili, mash some of the beans against the side of the slow cooker before adding the spinach.
6. Stir in the chopped spinach, cover, and cook for an additional 10 minutes, or until the spinach is wilted.
7. Tip: Fresh spinach can be substituted with frozen; just ensure it’s thawed and drained well to avoid watering down the chili.
8. Serve the chili hot, topped with a dollop of sour cream and a sprinkle of fresh cilantro.
9. Tip: For an extra kick, add a diced jalapeño with the onions and garlic at the beginning.

Ladling this chili into bowls reveals its creamy texture, with the spinach adding a fresh contrast to the rich, savory flavors. It’s perfect with a side of crusty bread for dipping, or over rice for a heartier meal.

Slow Cooked White Chili with Avocado

Evenings like these call for something comforting yet light, a dish that simmers patiently as the day unwinds. This slow-cooked white chili, with its creamy avocado topping, is just that—a gentle embrace in a bowl.

Ingredients

• For the chili:
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 4 cups chicken broth
  • 1 tbsp olive oil
• For serving:
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a slow cooker on the sauté setting. Add diced onion and minced garlic, cooking until translucent, about 3 minutes.
2. Add chicken breasts to the slow cooker. Sprinkle with cumin and oregano, then pour in chicken broth, white beans, and diced green chiles.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Remove chicken from the slow cooker, shred it using two forks, then return it to the chili. Stir to combine.
5. Serve the chili hot, topped with diced avocado, chopped cilantro, and a squeeze of lime juice.

Now, the chili’s creamy texture contrasts beautifully with the fresh, crisp toppings, offering a balance of flavors that’s both rich and refreshing. Try serving it with warm cornbread for a comforting meal that feels like home.

Slow Cooked White Chili with Lime

Yesterday, as the evening light faded, I found myself craving something warm, comforting, yet bright with flavor. This slow-cooked white chili with lime is my answer to those chilly evenings when only a bowl of something hearty will do, its flavors melding together over hours like a well-kept secret.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• For the spices:
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
• For the liquid and beans:
  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
• For finishing:
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

Instructions

1. Heat the olive oil in a large slow cooker on the sauté setting. Add the onion and garlic, cooking until soft, about 5 minutes.
2. Add the chicken pieces to the slow cooker, stirring occasionally until they start to brown, about 5 minutes.
3. Sprinkle the cumin, oregano, coriander, and cayenne pepper over the chicken, stirring to coat evenly.
4. Pour in the chicken broth, add the white beans and diced green chilies, stirring to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the flavors have melded.
6. Stir in the lime juice and chopped cilantro just before serving. Taste and add salt if needed.

This chili emerges with a velvety texture, the beans and chicken meltingly tender, while the lime adds a bright contrast. Serve it with a dollop of sour cream or a sprinkle of cheese for an extra layer of comfort.

Slow Cooked White Chili with Cilantro

Mornings like these, when the air carries a hint of autumn’s approach, call for dishes that simmer slowly, filling the home with warmth and anticipation. This slow-cooked white chili, fragrant with cilantro, is just such a dish, offering comfort and depth with every spoonful.

Ingredients

• For the chili base:
  • 2 cups dried white beans, soaked overnight
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 6 cups chicken broth
• For the meat and finish:
  • 1 pound boneless, skinless chicken thighs
  • 1 can (4 ounces) diced green chilies
  • 1/2 cup fresh cilantro, chopped
  • Salt to taste

Instructions

1. Drain the soaked white beans and set aside.
2. In a large slow cooker, heat the olive oil on the sauté setting. Add the diced onion and minced garlic, cooking until translucent, about 5 minutes.
3. Stir in the ground cumin and dried oregano, cooking for another minute until fragrant.
4. Add the soaked white beans and chicken broth to the slow cooker. Stir to combine.
5. Place the chicken thighs on top of the bean mixture. Cover and cook on low for 8 hours.
6. After cooking, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker.
7. Add the diced green chilies and chopped cilantro to the chili. Stir well and let cook for an additional 30 minutes on low.
8. Season with salt to taste before serving.

Rich in flavor and velvety in texture, this chili is a testament to the magic of slow cooking. Serve it with a dollop of sour cream and a sprinkle of extra cilantro for a bright contrast to its deep, comforting flavors.

Slow Cooked White Chili with Greek Yogurt

Mornings like these, when the air carries a hint of autumn’s approach, call for meals that simmer slowly, filling the kitchen with warmth and anticipation. This slow-cooked white chili, with its creamy texture and subtle heat, is just the dish to ease into the season, especially when topped with a dollop of cool Greek yogurt.

Ingredients

• For the chili:
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 can (4 oz) diced green chiles
  • Salt to taste
• For serving:
  • 1/2 cup Greek yogurt
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic, cumin, oregano, and cayenne pepper, cooking for another minute until fragrant.
3. Transfer the onion mixture to a slow cooker. Add the browned chicken breasts, white beans, chicken broth, and diced green chiles. Season with salt.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the chili and stir to combine.
6. Serve the chili hot, topped with a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice.

Delightfully creamy with a gentle kick, this chili’s texture is perfectly balanced by the tangy Greek yogurt. For an extra layer of flavor, try serving it with warm cornbread or over a bed of quinoa.

Conclusion

Kickstart your culinary adventure with these 15 Delicious Slow Cooked White Chili Recipes, perfect for cozy nights in or feeding a crowd. Each recipe promises warmth, flavor, and simplicity. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!