Name: Slow-Cooker White Chicken Chili
Cook time: 15 minutes
Total time: 4 hours, 15 minutes
Yield: 6 servings
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 1/2 large onions, finely chopped; 1 medium jalapeño, seeded, finely chopped; 4 garlic cloves, finely chopped; 2 (4-ounce) cans diced green chiles, preferably "fire-roasted"; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 3 teaspoons kosher salt, plus more; 1/2 teaspoon freshly ground pepper, preferably white, plus more; 6 cups homemade chicken stock or low-sodium chicken broth; 1 1/2 cups frozen corn, preferably "fire-roasted"; 3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed; Sour cream, cilantro, lime wedges, and cornbread (for serving); A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)

Two bowls of whitebean chili topped with sour cream and chopped cilantro a bowl of cornbread off to the side.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks

For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker–ready any time you please.

Recipe notes

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