Using leftover marinated, grilled chicken is the secret to this flavorful and comforting white chicken chili. Slow Cooker White Chicken Chili will tempt you with its fantastic aroma as the chicken, beans, corn, herbs, and spices simmer in the crockpot.
3cansgreat northern beans (15.5 ounces each), drained and rinsed
1cupyellow onion, chopped
2teaspoonsgarlic, minced
2cupscanned or frozen yellow corn, thawed and drained
2teaspoonsground cumin
1tablespoongarlic salt
1teaspoonoregano
½teaspoonsmoked paprika
¼teaspoonTabasco sauce
3tablespoonschopped fresh cilantro, divided
32ouncesvegetable or chicken broth
1avocado, sliced (for garnish)
Instructions
Place the chicken, beans, onion, garlic, corn, cumin, garlic salt, oregano, smoked paprika, Tabasco sauce, and 2 tablespoons of cilantro in slow cooker.
Pour broth over ingredients and stir gently.
Cover and cook on low for 4 ½ to 5 ½ hours (this may vary depending on how hot your slow cooker cooks). If necessary, add water.
Serve garnished with remaining chopped cilantro and sliced avocado if desired.
Notes
You could use any cooked chicken in this recipe, but the marinated, grilled chicken is what gives this crockpot white chicken chili its distinct flavor. It's worth the extra effort, and planned leftovers are always a good addition to a meal plan. You can save lots of time by doing prep work like this in bulk and freezing the prepared ingredients. You can find out more about this way of cooking by reading the our meal plan primer.
Vegetarian. For a vegetarian version, add a second variety of beans in place of the chicken and use vegetable broth. A dash of liquid smoke will help add some of the flavor lost from not using the grilled chicken, or you could marinate and grill vegetables in place of the chicken.
Gluten-free. As long as tamari is used in the chicken marinade instead of soy sauce, this recipe is gluten-free as written.