Pioneer Woman Slow Cooker White Chicken Chili

Pioneer Woman Slow Cooker White Chicken Chili is a hearty meal made with chicken breasts, white beans, chilies, garlic, broth, and a blend of spices. It cooks for about 470 minutes and is enough for 4-6 servings. Complement your Slow Cooker White Chicken Chili with sides like Pumpkin Cornbread, Arugula Salad, chips, and Garlic Bread.

To prepare Slow Cooker White Chicken Chili, Ree Drummond layers chicken, beans, and seasonings in a cooker, then mixes in cream and masa to create a rich and satisfying dish.

Whether you’re cooking her Slow Cooker Pulled Pork, Slow Cooker Chicken And Dumplings, or Slow Cooker White Chicken Chili, Pioneer Woman’s recipes are simple to make and reliably delicious.

Pioneer Woman Slow Cooker White Chicken Chili 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 cans (15 ounces each) of cannellini beans, drained and rinsed
• 2 cans (4 ounces each) chopped green chiles
• 2 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tbsp. masa harina
• 1 bag (10 ounces) frozen corn
• Grated Monterey Jack cheese, for topping
• Chopped avocado, for topping
• Lime wedges, for serving

How To Make Pioneer Woman Slow Cooker White Chicken Chili

1. Prepare the Chicken: Place the chicken breasts in a 6- to 8-quart slow cooker.
2. Season the Chicken: In a small bowl, mix together the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a bit of black pepper. Sprinkle this spice mixture over the chicken in the slow cooker.
3. Add Other Ingredients: To the slow cooker, add the cannellini beans, green chiles, minced garlic, and chicken broth. Stir to combine everything.
4. Cook: Cover the slow cooker and set it to cook on low heat for 7 to 8 hours, or until the chicken is fully cooked and can be easily shredded.
5. Shred the Chicken: Once cooked, take the chicken out and shred it using two forks, then set aside.
6. Thicken the Chili: In a separate bowl, whisk together the heavy cream and masa harina until smooth. Add this mixture back into the slow cooker along with the shredded chicken and frozen corn.
7. Final Cook: Cover the slow cooker again and cook for an additional 30 minutes, or until the chili has thickened and the corn is heated through.
8. Serve: Serve the chili hot in bowls, topped with grated Monterey Jack cheese and chopped avocado. Don’t forget to add a wedge of lime on the side for squeezing over the top.

What To Serve With White Chicken Chili

Serve white chicken chili with sides that complement its creamy and spicy flavors like cornbread, rice, tortilla chips, a green salad, or garlic bread.

How To Store White Chicken Chili

In The Fridge:

Cool the chili completely before storing it in an airtight container. It can be refrigerated for up to 3-4 days.

In The Freezer:

Freeze the chili in a sealed container or freezer bag for up to 2-3 months. Thaw in the refrigerator before reheating.

How To Reheat White Chicken Chili

Reheat the chili on the stove over medium heat until hot, stirring occasionally. If it’s too thick, add a bit of broth or water. For individual servings, use the microwave, heating for 1-2 minutes, stir, and repeat until heated through.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Slow Cooker Yams
• Pioneer Woman Slow Cooker Corned Beef And Cabbage
• Pioneer Woman Mexican Chicken Casserole