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Slow Cooker White Bean Chicken Chili

A creamy, hearty chili featuring tender halal chicken thighs, white beans, and aromatic spices, slow-cooked to perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs halal
  • 2 cans white beans cannellini or great northern, drained and rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can diced green chiles 4 oz
  • 3 cups chicken broth low-sodium, halal
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup shredded Monterey Jack cheese or cheddar
Garnish and Serving
  • 2 tbsp fresh cilantro chopped
  • sliced jalapeños optional
  • tortilla chips or crusty bread optional

Equipment

  • Slow Cooker
  • Large skillet
  • Two forks

Method
 

Preparation
  1. Pat chicken dry and season with salt, pepper, and a pinch of cumin.
  2. Sear chicken in a skillet with 1 tbsp oil over medium-high heat until golden brown.
  3. Remove chicken and sauté diced onion in the same skillet until soft.
  4. Add minced garlic, green chiles, and spices to the skillet and cook until aromatic.
  5. Deglaze the skillet with 1 cup of chicken broth, scraping up browned bits.
  6. Combine onion mixture, remaining broth, and beans in the slow cooker.
  7. Place chicken in the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  8. Shred the chicken using two forks and return to the slow cooker.
  9. Stir in heavy cream and shredded cheese until smooth and melted.
  10. Ladle into bowls and top with fresh cilantro and jalapeños.

Notes

Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Let the chili rest for 10 minutes before serving for the best flavor.