Description
Hearty Pioneer Woman White Chicken Chili delivers comfort in a bowl with creamy, zesty southwestern flavors. Packed with tender chicken, green chiles, and white beans, this slow cooker recipe offers a delightful twist you’ll crave on chilly evenings.
Ingredients
Scale
Main Protein:
- 3 skinless, boneless chicken breasts (24 ounces / 680 grams)
Spices and Seasonings:
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Additional Ingredients:
- 2 cans (15 ounces / 425 grams each) cannellini beans, drained and rinsed
- 2 cans (4 ounces / 113 grams each) chopped green chiles
- 2 cloves garlic, minced
- 2 cups (480 milliliters) low-sodium chicken broth
- ½ cup (120 milliliters) heavy cream
- 2 tablespoons masa harina
- 1 bag (10 ounces / 280 grams) frozen corn
- Grated Monterey Jack cheese, for topping
- Freshly chopped avocado, for topping
- Lime wedges, for serving
Instructions
- Place chicken breasts in a 6- to 8-quart (5.7- to 7.6-liter) slow cooker, arranging them in a single layer to ensure even cooking.
- Create a robust spice blend by whisking together ground cumin, ground coriander, dried oregano, smoked paprika, crushed red pepper flakes, kosher salt, and freshly ground black pepper in a small mixing bowl.
- Generously coat each chicken breast with the prepared spice mixture, ensuring complete and uniform coverage.
- Introduce cannellini beans (thoroughly drained and rinsed), mild green chiles, freshly minced garlic, and chicken broth to the slow cooker, gently stirring to distribute ingredients evenly.
- Cover the slow cooker and set to low temperature, allowing the chicken to cook slowly for 7 to 8 hours until extremely tender and easily pulled apart.
- Extract the chicken from the cooking liquid and use two forks to shred the meat into fine, consistent pieces.
- Whisk heavy cream and masa harina together in a separate bowl until achieving a smooth, lump-free consistency.
- Return shredded chicken to the slow cooker, pour in the cream-masa mixture, and add frozen corn kernels, stirring to incorporate all ingredients thoroughly.
- Continue cooking on low for an additional 30 minutes to meld flavors and slightly thicken the chili.
- Ladle the hot chili into serving bowls, garnishing with shredded Monterey Jack cheese, diced fresh avocado, and serving with lime wedges on the side for a bright, citrusy finish.
Notes
- Transform tough meat cuts into tender, melt-in-your-mouth bites with minimal kitchen time.
- Customize your bowl with optional toppings like crispy tortilla chips, fresh cilantro, or cool sour cream.
- Zesty lime wedges cut through rich, creamy flavors, adding bright freshness to every spoonful.
- Monterey Jack cheese creates a luxurious, melty layer that elevates the chili’s complex taste profile.
- Freezing corn kernels preserves their sweet crunch, preventing mushy texture during slow cooking.
- Mild green chiles deliver subtle warmth without overwhelming spice, making this chili crowd-pleasing.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 387 kcal
- Sugar: 2 g
- Sodium: 555 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 27 g
- Cholesterol: 82 mg