Description
This Slow Cooker White Chicken Chili is a hearty, flavorful dish combining tender chicken breasts with Northern beans, corn, and a blend of spices, cooked slowly to develop deep, comforting flavors. Creamy almond milk and Greek yogurt add a smooth richness to this nutritious chili, garnished with fresh lime, cilantro, green onions, and avocado for a vibrant finish.
Ingredients
Scale
Main Ingredients
- 1 lb. chicken breasts
- 2 cups onion (finely diced)
- 2 (15-oz.) cans Northern beans (rinsed and drained)
- 1 (15-oz.) can whole kernel corn (drained)
- 2 cloves garlic (crushed)
- 2 jalapenos (seeded, finely diced)
- 2 cups chicken broth
- 2 Tbsp. fresh lime juice
Spices
- 1 ½ tsp. salt
- ¾ tsp. paprika
- ¼ tsp. white pepper
- ½ tsp. dried oregano
- ¼ tsp. cayenne pepper
Dairy & Extras
- 1 cup almond milk
- ¼ cup plain Greek yogurt (unsweetened)
- Cilantro (optional, for garnish)
- Green onions (optional, for garnish)
- Avocado (optional, for garnish)
Instructions
- Combine ingredients in slow cooker: Place chicken breasts, finely diced onions, rinsed and drained Northern beans, drained corn, crushed garlic, finely diced jalapenos, and fresh lime juice into a 6-8 quart slow cooker.
- Add broth and coat chicken: Pour chicken broth over the ingredients. Lift the chicken breasts once or twice to ensure the liquid coats the bottom of the slow cooker evenly.
- Season the mixture: In a small bowl, whisk together salt, paprika, white pepper, dried oregano, and cayenne pepper. Sprinkle the seasoning mix evenly over the slow cooker contents and stir gently to combine.
- Cook the chili slowly: Cover and cook the chili on High for 3-4 hours or on Low for 5-7 hours, allowing flavors to meld and chicken to cook thoroughly.
- Shred chicken & add almond milk: About 30 minutes before cooking ends, shred the chicken breasts directly in the slow cooker and stir in the almond milk to incorporate creaminess. Continue cooking for the remaining 30 minutes.
- Finish with Greek yogurt & garnishes: Just before serving, stir in the plain Greek yogurt for added richness. Serve the chili garnished with additional lime wedges, fresh cilantro, sliced green onions, and ripe avocado slices. Enjoy your comforting and flavorful white chicken chili!
Notes
- You can adjust the heat by adding more or fewer jalapenos or cayenne pepper to suit your taste.
- For a thicker chili, cook uncovered for the last 30 minutes or reduce the broth slightly.
- Use plain Greek yogurt to keep the chili creamy without added sweetness.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
- To make it dairy-free, omit Greek yogurt or substitute with a dairy-free yogurt alternative.
