Hamdi Saidani This Pioneer Woman White Chicken Chili Recipe is a creamy and hearty recipe, which is made with cannellini beans and green chiles. It’s the perfect slow cooker meal, ready with minimal effort.
Pioneer Woman White Chicken Chili Recipe Ingredients
- 3 skinless, boneless chicken breasts (about 1 1/2 pounds)
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 2 tsp. dried oregano
- 1/2 tsp. paprika
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- Black pepper, to taste
- 2 (15-oz.) cans cannellini beans, drained and rinsed
- 2 (4-oz.) cans chopped green chiles
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 Tbsp. masa harina
- 1 (10-oz.) bag frozen corn
- Grated monterey jack cheese and chopped avocado, for topping
- Lime wedges, for serving
How To Make Pioneer Woman White Chicken Chili
- Combine Ingredients in Slow Cooker: Place the chicken breasts in the bottom of a 6- to 8-quart slow cooker. In a small bowl, mix together the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a few grinds of black pepper. Sprinkle this spice mixture over the chicken. Add the rinsed beans, green chiles, minced garlic, and chicken broth to the slow cooker and stir everything to combine.
- Cook the Chili: Cover the slow cooker and cook on the low setting for 7 to 8 hours, until the chicken is cooked through and very tender.
- Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and place it in a medium bowl. Use two forks to shred the chicken into bite-sized pieces.
- Thicken and Finish: In a small bowl, whisk together the heavy cream and masa harina until a smooth paste forms. Return the shredded chicken to the slow cooker along with the masa harina mixture and the frozen corn. Stir to combine, then cover and cook for another 30 minutes, until the chili has thickened and the corn is heated through.
- Serve: Ladle the chili into bowls. Top with grated Monterey Jack cheese, chopped avocado, and serve with lime wedges on the side.
Recipe Tips
- What is masa harina and is it necessary? Masa harina is a traditional corn flour used to make tortillas and tamales. In this recipe, it acts as a thickener and adds a subtle, authentic corn flavor. If you can’t find it, you can use regular cornmeal or make a slurry with 2 tablespoons of all-purpose flour and a little water.
- How to make the chili even creamier? For an extra creamy chili, you can stir in 4 ounces of softened cream cheese along with the heavy cream and masa harina mixture.
- Can I use a different type of bean? Yes. If you don’t have cannellini beans, Great Northern beans or navy beans are excellent substitutes. You could also use pinto beans.
- How to adjust the spice level? The heat in this chili comes from the crushed red pepper flakes and the green chiles. For a milder version, use mild green chiles and reduce or omit the red pepper flakes. For more heat, use hot green chiles or add a pinch of cayenne pepper.
What To Serve With White Chicken Chili
This hearty chili is a meal in itself, but it’s even better with classic chili accompaniments:
- Warm cornbread or corn muffins
- Tortilla chips for dipping
- A dollop of sour cream
- A simple side salad
How To Store White Chicken Chili
- Refrigerate: Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will be even better the next day!
- Freeze: This chili freezes very well. Let it cool completely and portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Pioneer Woman White Chicken Chili Nutrition Facts
- Calories: 450-550 kcal
- Fat: 20g
- Carbohydrates: 35g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this on the stovetop?
Yes. In a large Dutch oven, combine all ingredients (except the cream, masa, and corn). Bring to a boil, then reduce heat, cover, and simmer for 1-1.5 hours until the chicken is tender. Then proceed with shredding the chicken and adding the final ingredients.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs would be delicious in this recipe and will be very tender after slow cooking.
Do I have to use a slow cooker?
A slow cooker is ideal for this u0022set it and forget itu0022 recipe, but a large, heavy-bottomed pot or Dutch oven on the stove over low heat will also work, as described above.
Try More Pioneer Woman Recipes:
- Pioneer Woman Taco Chicken Salad Recipe
- Pioneer Woman Million Dollar Chicken Casserole Recipe
- Pioneer Woman Mexican Chicken Soup Recipe
Pioneer Woman White Chicken Chili Crockpot Recipe
Description
A hearty and creamy slow-cooker chili with tender shredded chicken and white beans in a savory, spiced broth.
Ingredients
Instructions
- Place chicken in a slow cooker and top with the spice blend.
- Add beans, chiles, garlic, and broth. Stir to combine.
- Cover and cook on low for 7-8 hours.
- Remove and shred the cooked chicken.
- Whisk heavy cream and masa harina together until smooth.
- Return shredded chicken to the pot with the masa mixture and frozen corn. Cook on high for 30 more minutes to thicken.
- Serve hot with desired toppings.
Notes
- u003cliu003eThis is a perfect u0022dump and gou0022 recipe for a busy day; just add the ingredients and let the slow cooker do the work.u003c/liu003eu003cliu003eThe masa harina is key for thickening the chili and adding a subtle corn flavor.u003c/liu003eu003cliu003eDon’t skip the toppings! The fresh avocado, cheese, and squeeze of lime at the end brighten up all the flavors.u003c/liu003eu003cliu003eThe chili is even better the next day, making it great for leftovers.u003c/liu003e
Pioneer Woman White Chicken Chili Crockpot Recipe
