White chicken chili is the cold weather meal of my dreams. It has so many of my favorite flavors in a single warm bowl of goodness. White chicken chili takes me right back to my childhood. My mom would always make chili when the weather began to change and it was always my favorite dinner of the week. The major perk to this recipe is that it is made in a slow cooker, making it the easiest weeknight meal or weekend meal prep (we love to hear it). Also, since this slow cooker white chicken chili uses so many shelf stable ingredients like beans, corn and green chilies, it is also super affordable (we love to hear it).
White Chili vs. Red Chili
So many people I’ve encountered don’t know any chili other than red chili. Don’t get me wrong, I love red chili and all unique flavors and seasonal traditions it reminds me of. BUT. White chicken chili is such a seasonal staple for me as well. It is so comforting and nourishing and I can never get enough.
So which chili reigns supreme? I always base my chili choice on what I am craving at the moment. This might sounds like a cop-out answer but there is so much to be said about what we crave and when. Diet Culture has created food rules around what and when we can eat. But. What would it look like to question those rules and to honor our bodies and what they’re asking for in the moment?
This idea is one of the main tenets of Intuitive Eating. Intuitive Eating is an approach to restore our instinctual hunger and fullness cues. This allows us to be able to better listen to our bodies and what they need. Brenna O’Malley, registered dietitian, of The Wellful has a great post on intuitive eating you can find here.
Challenge the noise of diet culture and do what is best for you and your body. Choosing intuitive eating is a great first step.
So, who wins the age old chili debate?! I don’t think I will ever choose.
As I mentioned earlier, so many of these ingredients are shelf stable and affordable. Aside from the chicken, these are ingredients you can have around for whenever the white chicken chili craving hits. Serve it with all the toppings (read: avocado, sour cream and cheese) and finish off dinner with the apple galette from last week’s post for the ideal fall meal.
The (White Chicken Chili) Process
Everyone should have at least a few slow cooker recipes on rotation (simplicity, am I right?). And this one is no exception. The process is to literally add all the ingredients to the slow cooker, put it on high, and wait about 4 hours. During the last hour of cooking, use the third can of beans and blend it with the remaining chicken stock. This will act as the thickening agent of the chili. Add it to the slow cooker and let it finish cooking. Yes, you heard me, that. is. it.
Enjoy this slow cooker white chicken chili on a weeknight, for Sunday meal prep, or on a chilly Saturday in front of a football game. Versatile and affordable (?!), slow cooker recipes you have won yet again.
White Chicken Chili
- 2 - 4 cups chicken stock
- 2 - 3 chicken breasts
- 2 cans corn
- 3 cans white beans
- 2 cans green chilies
- 4 cloves garlic
- 1 yellow onion
- 1/2 tsp salt
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1/2 tsp cayenne
- Add all the ingredients to the slow cooker with the exception of one can of beans and 1/2 cup of the chicken stock.
- In the final hour of cooking, blend the remaining chicken stock with the remaining can of beans. One blended, add to the slow cooker for the final hour of cooking (this will act as the thickening agent)
- Add more or less stock at this point depending on how thick you want your chili (add 1/2 cup of stock at a time. the more stock, the thinner the chili)
- After 4 hours on high or 6 hours on low, remove the chicken, put on a plate and shred. Add the chicken back to the slow cooker, serve and Enjoy! Top with sour cream, cheese and avocado if desired!