White Chicken Chili in your crockpot is a surefire way to enjoy a comforting and flavorful meal with minimal effort. The bone-in chicken thighs bring an extra layer of richness and taste to this classic dish. So, why wait? White Chicken Chili is the ultimate comfort food, and it’s about to become a staple in your home!
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Comfort in a Crockpot: White Chicken Chili Recipe
Are you ready to indulge in a bowl of cozy, flavorful comfort food? As the leaves start to turn and the temperatures drop, there’s nothing quite like a warm and hearty bowl of chili to satisfy your cravings. Crockpot recipes have become incredibly popular for their ease and convenience, and today, we’re about to take that convenience up a notch. We’ll show you how to make a mouthwatering White Chicken Chili in your crockpot, featuring bone-in chicken thighs for that extra depth of flavor.
Chili, with its countless regional variations, has been warming hearts and souls for generations. What sets White Chicken Chili apart is its creaminess and unique flavor profile. Instead of the traditional red chili, this dish combines tender chicken with white beans, mild green chilies, and a medley of flavorful spices.
And why use a crockpot, you ask? Well, the slow-cooking magic of a crockpot allows all those wonderful ingredients to meld together, creating a symphony of flavors that will have your taste buds singing. Plus, the set-and-forget nature of crockpot cooking makes it perfect for busy days. Seriously this is one of those great recipes where you just dump the ingredients in the crockpot, no pre-cooking!
- Bone-in Chicken Thighs – A lot of white chicken chili recipes will use chicken breasts and I think this isn’t a great idea, after sitting in a crockpot for hours the chicken breast is likely to turn very mushy. So I made this version with chicken thighs instead. The dark meat of chicken thighs holds up much better to the long cooking time especially when still attached to the bone. Using chicken that is is still attached to the bone and has skin also help flavor the chili further!
- Navy Beans – Navy beans works best in this recipe because they are fairly tough they won’t fall apart after being simmered all day in the slow cooker. In a pinch you could use another white type of bean like a great northern bean.
- Sweet/Yellow Onion – Yellow or a sweet onion will work in this recipe.
- Chopped Green Chilies – Chopped green chilies usually come in two varieties mild or hot. Pick which one will suit you better. I always use mild since I have kids who haven’t discovered a love for spicy food yet.
- Chili Powder
- Kosher Salt – You can substitute sea salt if needed, if using table salt half the amount.
- Chicken Broth
- Frozen Corn – I prefer the taste and texture of frozen corn over canned corn but feel free to use drained can corn if that is what you have.
- Sour Cream – I suggest using full fat sour cream for a creamy chili, using a lower fat content will make the chili less creamy.
For a complete detailed list of the ingredients continue towards the bottom of the page.
If you are running short on time in the morning dice and mince the onion and garlic the night before.
Add the navy beans, diced onion, minced garlic, chopped green chilies, chili powder, cumin, kosher salt, chicken broth, frozen corn, and chicken thighs to a crockpot. Mix everything together well. It is okay that everything is not covered by liquid.
Set to low and cook 6 to 8 hours.
Before eating remove the chicken thighs and transfer them to a cutting board. Remove the skin and bones from the chicken thighs and shred the chicken. Return the shredded chicken back to the crockpot. Add the cup of the sour cream to the crockpot, cover and let rest to warm up for 2 to 3 minutes before using a large spoon to mix the sour cream into the chili. Serve immediately.
tips, tricks and questions
It is okay that liquid isn’t covering all of the ingredients when you add everyting to the crockpot, a lot of the ingredients will release liquid as it cooks. Adding more chicken broth will give this chili more of a soup consistecy.
Can I use frozen chicken thighs?
You can use thawed chicken thighs but you don’t want to use frozen chicken in your crockpot. Cooking chicken in a slow cooker while still frozen is not recommended as it takes too long for the meat to reach cooking temperature. This increases the chance of food-borne illnesses. It is recommended to defrost the chicken in the fridge the night before cooking it in the slow cooker.
How can I adjust the spice level? Can I make it spicy?
It is easy to control the spice level in this chili. Chopped Green Chilies generally come in a mild or hot version. If you are making this chili for everyone to enjoy use mild, if you want to kick it up a notch use the hot chopped green chilies.
- Shredded Cheese, I like Sharp Cheddar on this chili but for a more mild cheese go with Colby Jack, for a spicy variety try Pepper Jack!
- Add more Sour Cream for extra creaminess on top!
- Add sliced Green Onions for some flavor and kick!
- Creamy Avocado would make a good topping.
- For a little added crunch add Tortilla or Corn Chips.
Can I make this recipe in an Instant Pot or on the stovetop?
Certainly! To adapt this recipe for an Instant Pot, follow the same steps but use the “Pressure Cook” mode for 20-25 minutes. For stovetop preparation, use a large pot and simmer the chili over low heat for about 45 minutes to 1 hour, stirring occasionally.
To complete your White Chicken Chili experience, serve it with my Jalapeño Cornbread Muffins.
- 2 pounds bone-in chicken thighs
- 2 14oz cans Navy beans, drained and rinsed
- 1 sweet/yellow onion, diced
- 4 cloves garlic, minced
- 2 cans 4.5oz chopped green chilies
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 cup chicken broth
- 1 cup frozen corn
- 1 cup sour cream
optional toppings for serving:
- sharp cheddar cheese
- green onions
- Add the navy beans, diced onion, minced garlic, chopped green chilies, chili powder, cumin, kosher salt, chicken broth, frozen corn, and chicken thighs to a crockpot. Mix everything together well. It is okay that everything is not covered by liquid.
- Set to low and cook 6 to 8 hours.
- Before eating remove the chicken thighs and transfer them to a cutting board. Remove the skin and bones from the chicken thighs and shred the chicken. Return the shredded chicken back to the crockpot. Add the cup of the sour cream to the crockpot, cover and let rest to warm up for 2 to 3 minutes before using a large spoon to mix the sour cream into the chili. Serve immediately.
It is okay that liquid isn't covering all of the ingredients when you add everyting to the crockpot, a lot of the ingredients will release liquid as it cooks. Adding more chicken broth will give this chili more of a soup consistecy.
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Serving Size:about 2 cups
Amount Per Serving: Calories: 860Total Fat: 43gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 266mgSodium: 1307mgCarbohydrates: 63gFiber: 22gSugar: 8gProtein: 62g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.