Daily Meal Journal

Slow-Cooker White Chicken Chili

Slow cooker white chicken chili will change dinnertime as you know it. This easy recipe has tender chicken, beans, and corn. Masa harina thickens it right up!

By Ree Drummond   Published: May 16, 2020

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Slow-Cooker White Chicken Chili
Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
7 hr 50 mins

Do you ever dream of coming home to fully cooked meal? Settle in, people. This white chicken chili will change dinnertime as you know it. I promise. Just throw everything in a slow cooker, turn it on, and go live your life. By dinner, you'll have a meal on the table that required almost no effort. This is a great chili to feed a crowd at a Super Bowl party because it's always well-received. This slow cooker recipe is also extremely hands-off, which makes it perfect for an easy weeknight family dinner. Set out all the toppings (cheese, tortilla chips, avocado, sour cream, lime wedges), and let everyone fix their bowl how they like.

Masa harina is a corn flour that's used to make homemade tortillas. But it's also a great chili thickener! Masa harina can be found near the flour or in the international section in most grocery stores. If you can't find it, you can use cornmeal instead.

Sure. If you prefer chicken thighs to breasts, go for it. Chicken thighs tend to be more flavorful than breasts anyway! Aim for about 1 1/2 pounds of boneless thighs for this recipe.

Ingredients

Directions

  1. Step 1
    Put the chicken breasts in a 6- to 8-quart slow cooker. In a small bowl, mix together the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a few grinds of pepper. Sprinkle the spices over the chicken.
  2. Step 2
    Add the beans, green chiles, garlic, and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
  3. Step 3
    Remove the chicken to a medium bowl and shred with 2 forks.
  4. Step 4
    In a small bowl, combine the heavy cream and masa harina. Mix until smooth.
  5. Step 5
    Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.