This straightforward, velvety chicken and bean stew for a slow cooker perfectly illustrates why hectic individuals adore these countertop appliances.
Recently, I was organizing the midday meal for the weekend while it was still the weekend morning.
I chose to prepare this chicken and bean stew and set it to cook gently overnight for the following day.
This broth-based dish is a household staple and offers great flexibility for different tastes.
You can prepare this chicken and bean stew fresh on the day of serving, preserve it by freezing, or assemble it the day prior.
No matter the method, the flavor remains fantastic!
Instructions for preparing White Chicken Chili in a Slow Cooker
Components required for this White Chicken Chili stew:
- 3 to 4 skinless, boneless chicken breasts, cut into cubes
- One cup of finely diced onion
- One cup of thinly sliced celery stalks
- Two cloves of garlic, finely chopped
- Two cans of 19 oz white kidney beans, drained and rinsed
- One 12 oz can of corn, including the liquid
- Half a cup of water (add more if the consistency looks too thick)
- Two cans of 4 oz diced green chillies
- Two packets of chicken bouillon powder (or two teaspoons of the powder)
- One teaspoon of cumin
- Salt and pepper according to preference
- One cup of milk or heavy cream
- One tablespoon of flour
- One cup of grated cheese (Monterey Jack with peppers is excellent, but any preferred cheese variety works well.)
A detailed guide to creating White Chicken Chili
Prepare chicken and vegetables via sautéing.
In a spacious dutch oven or skillet, sauté the chicken, onion, celery, and garlic using roughly one tablespoon of oil. Continue until the chicken loses its pink hue and the onions turn translucent and tender.
Incorporate the canned ingredients and spices next.
The sautéing stage presents the greatest challenge for this white chicken chili preparation.
Proceeding with the recipe simply involves introducing the canned components and various seasonings.
Keeping this in mind, incorporate the beans, corn, diced green chilies, chicken bouillon powder, cumin, salt, pepper, and half a cup of water.
If the consistency feels too sparse after a period of simmering, feel free to introduce additional water.
Alternative approaches for White Chicken Chili
This white chicken choli recipe permits immediate consumption upon preparation, should you choose
Should you wish to bypass the slow cooker stage entirely, it is entirely possible! Merely simmer the soup for forty minutes on a low setting, remembering to stir periodically.
Techniques for achieving a thick and creamy White Chicken Chili
Prior to serving, combine milk or cream with flour in a small bowl to create a smooth mixture. Integrate this into the chili and add the cheese. Apply heat and continuous stirring until the desired thickness is reached and the mixture is thoroughly heated.
Suggested accompaniments for White Chicken Chili
This white chicken chili lends itself well to garnishes of additional grated cheese and parsley (absent from the image). We particularly enjoy pairing it with toasted english muffins, though fresh buns or these fluffy baking powder biscuits would prove equally delicious.
Preparing White Chicken Chili for consumption the following day
To facilitate making this recipe for next-day service, cease the process after all ingredients except the milk, flour, and cheese have been incorporated.
Allow the simmering soup to cool slightly before transferring it to a sealed container for refrigeration.
Subsequently, the following day, transfer the soup into a slow cooker or crock pot and set it to low heat for eight hours or high heat for four hours.
Upon reaching the serving stage, if the soup has been on low heat, switch to high. Incorporate the thickened milk or cream along with the grated cheese. Stir and heat until the mixture is warmed through.
Methods for pre-freezing White Chicken Chili
This white chicken chili is a wonderful make and freeze ahead soup recipe!
Before the milk is added, place the soup in a large ziploc bag or lidded freezer container and freeze.
When ready to use, remove from freezer and thaw in the fridge overnight.
Then, dump it into the slow cooker the next day and heat on low for 8 hours or high for 4 hours.
Before serving, place on high heat (if it has been on low), and add the thickened milk / cream and grated cheese. Stir and heat until heated through.
For More Slow Cooker recipes, check out these posts:
For more make ahead meal ideas:
For more quick and easy dinner meal ideas and recipes:
- Check out my “Easy Recipes” Pinterest board
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White Chicken Chili Recipe for Slow Cooker
A simple slow-cooker soup packed with southwest-inspired flavors. This hearty, creamy dish is ideal for anyone seeking a delicious meal with minimal effort.
Ingredients
Method
- Cook the chicken pieces along with the vegetables in a spacious pot or skillet. Using roughly one tablespoon of cooking oil, brown the chicken pieces, chopped onion, celery stalks, and minced garlic. Continue cooking until the poultry is no longer pink and the onions become translucent and tender.
- Incorporate the canned ingredients and seasonings. Mix in the kidney beans, sweet corn, chopped green chilies, chicken bouillon powder, ground cumin, and a pinch of salt and pepper. Pour in half a cup of liquid to begin the base.
- If the consistency appears too thick during the cooking process, gradually incorporate additional liquid to reach the desired texture.
- To make without the slow cooker (on the same day)Just simmer the soup for 40 minutes on low, stirring occasionally. Then add the thickened milk and cheese before serving as described below.
- Techniques for achieving a rich and creamy texture. Prior to serving, blend milk or heavy cream with a small amount of flour in a separate vessel until a smooth mixture forms. Gradually introduce this blend into the main pot along with the cheese. Continue heating and stirring until the mixture becomes thickened and uniformly warm.
- Preparation strategy for making this dish in advance. To prepare this recipe for consumption the following day, halt the process once all components have been combined, with the exception of the dairy products, thickening agent, and cheese.
- Withdraw the bubbling mixture from the burner, allow it to cool down briefly, and transfer it into a sealed vessel suitable for refrigeration.
- Proceed to the following day by transferring the chilled contents into a slow cooker or crockpot, setting the temperature to a low setting for eight hours, or a high setting for four hours.
- Immediately before presenting the dish for consumption, set the appliance to a high temperature setting (particularly if it has been warming on low), and stir in the enriched dairy product along with the grated cheese. Continue the heating and stirring process until the contents are thoroughly warmed.
- This particular white chicken chili dish serves as an excellent option for preparing in advance and storing in the freezer!
- Prior to introducing the dairy component, transfer the soup mixture into a substantial zip-top bag or a sealed freezer-safe container, then place it in the freezer.
- When the time comes for usage, retrieve the item from the freezer and allow it to defrost completely within the refrigerator throughout the night.
- Subsequently, transfer the thawed contents into the slow cooker and apply heat on a low setting for eight hours, or a high setting for four hours.
- Immediately before serving, set the appliance to a high temperature (if it has been maintaining a low temperature), and stir in the enriched dairy product along with the grated cheese. Apply heat and stir consistently until the mixture is uniformly hot.
