Crockpot White Chicken Chili Recipe

Let me tell you, weeknight dinners at my house can be… chaotic. Between school pickups, homework battles, and after-school activities, finding time to cook a healthy and satisfying meal often feels like a Herculean task. That’s why I’m eternally grateful for recipes like this Crockpot White Chicken Chili. Honestly, it’s become a family favorite for a reason. The first time I made it, the aroma wafting from the slow cooker was intoxicating – a warm, comforting blend of spices and savory chicken. And the taste? Oh my goodness, the taste! It’s creamy, rich, and deeply flavorful, yet surprisingly light and not overly heavy like some chili recipes can be. Even my pickiest eater, who usually turns up their nose at anything remotely “bean-y,” devoured a bowl and asked for seconds! The best part? It’s incredibly easy to throw together, practically hands-off cooking thanks to the slow cooker, and perfect for meal prepping for busy weeks. This recipe is a true weeknight winner, and I’m so excited to share all the secrets to making it perfect every single time. Prepare to fall in love with this effortless and utterly delicious Crockpot White Chicken Chili – your family will thank you!

Ingredients: The Heart of Flavorful White Chicken Chili

This Crockpot White Chicken Chili recipe uses simple, wholesome ingredients that come together to create a symphony of flavors. Each ingredient plays a crucial role in the final taste and texture of the chili. Let’s break down each component and explore why they are essential, along with some helpful tips and considerations:

• 8 boneless skinless chicken thighs (1 ½ lbs; see *): Chicken thighs are the star protein of this chili and are absolutely essential for achieving maximum flavor and tenderness. Unlike chicken breasts, thighs have a higher fat content, which keeps them incredibly moist and juicy during the long slow cooking process. This fat also renders down and enriches the chili, contributing to its overall creamy and satisfying texture.
  • Why Chicken Thighs are Superior: Using chicken thighs instead of breasts in slow cooker recipes is a game-changer. Chicken breasts, while leaner, can often dry out and become stringy when cooked for extended periods in a slow cooker. Chicken thighs, on the other hand, become melt-in-your-mouth tender and flavorful.
  • Substitution Options: While chicken thighs are highly recommended, you can use boneless, skinless chicken breasts if you prefer or if that’s what you have on hand. However, be mindful that chicken breasts might become slightly drier. To combat this, you could reduce the cooking time slightly and ensure they are submerged in the liquid. Another option is to add a tablespoon of olive oil or avocado oil to the slow cooker for extra moisture if using chicken breasts.
  • Fresh vs. Frozen: You can use fresh or frozen chicken thighs for this recipe. If using frozen, ensure they are fully thawed before adding them to the slow cooker to ensure even cooking and prevent the chili from taking too long to come to temperature. Thawing also helps prevent excess water from diluting the flavor of your chili.
  • Quality Matters: Opt for good quality chicken thighs. Organic or pasture-raised chicken will generally have a richer flavor and better texture.
• 38 oz white beans (2 cans; 540mL; cannellini or great northern; drain & rinse first): White beans are the backbone of white chicken chili, providing creamy texture, hearty substance, and a mild, slightly nutty flavor that complements the other ingredients beautifully. The recipe specifies cannellini or great northern beans, both excellent choices.
  • Cannellini Beans: Also known as white kidney beans, cannellini beans are large, kidney-shaped beans with a creamy texture and a slightly nutty, earthy flavor. They hold their shape well during cooking, adding a lovely creamy texture to the chili without becoming mushy.
  • Great Northern Beans: Great northern beans are smaller than cannellini beans and have a thinner skin and a more delicate, mild flavor. They also become very creamy when cooked and tend to break down slightly more than cannellini beans, contributing to a thicker chili.
  • Draining and Rinsing: It’s crucial to drain and rinse canned beans thoroughly before adding them to the chili. This removes excess sodium and the starchy liquid that can sometimes cause digestive discomfort. Rinsing also helps to achieve a cleaner flavor in your chili.
  • Dried Beans (Alternative): If you prefer to use dried beans, you’ll need to plan ahead. Soak 1 ½ cups of dried white beans (cannellini or great northern) overnight in water. The next day, drain and rinse them, then cook them until tender before adding them to the slow cooker. This will add even more depth of flavor, but it does require extra preparation time.
  • Other White Bean Options: While cannellini and great northern are classic choices, you could also use navy beans or baby lima beans. Navy beans are smaller and very creamy, while baby lima beans have a slightly buttery flavor.
• 4.3 oz can green chiles (127 mL): Canned green chiles are a key flavor component, adding a mild, slightly tangy heat and a distinctive Southwestern flavor profile to the chili. They are not overly spicy, making this chili family-friendly, but they provide a wonderful depth of flavor.
  • Mild vs. Hot: Most canned green chiles are mild, but you can find varieties labeled “hot” if you prefer more spice. For this recipe, mild green chiles are recommended to keep the overall heat level balanced.
  • Diced vs. Whole: Diced green chiles are most convenient for this recipe, but you can also use whole green chiles and chop them yourself.
  • Fresh Poblano Peppers (Alternative): For a fresher flavor and slightly more heat, you can substitute 1-2 poblano peppers for the canned green chiles. Roast the poblano peppers until the skin is blistered, then peel, seed, and dice them before adding them to the slow cooker.
• 11.5 oz can of corn kernels (340 mL; drained): Corn adds a touch of sweetness, texture, and visual appeal to the chili. It provides a pleasant pop of sweetness that balances the savory flavors and adds a bit of heartiness.
  • Fresh or Frozen Corn (Alternatives): While canned corn is convenient, you can also use fresh or frozen corn kernels. If using fresh corn, cut kernels off the cob (about 2 cups). If using frozen corn, no need to thaw it first; just add it directly to the slow cooker.
  • Roasted Corn (Flavor Boost): For an extra layer of flavor, try using roasted corn. You can roast corn kernels in the oven or in a skillet until slightly charred. This adds a smoky sweetness that enhances the chili.
• 1 jalapeño (optional; seeds removed and finely chopped): Jalapeño pepper is optional but highly recommended for adding a touch of heat and complexity. Removing the seeds and membranes tames the heat, leaving behind a pleasant warmth and a hint of fruity flavor.
  • Heat Level Control: If you are sensitive to spice, you can omit the jalapeño entirely or use half a jalapeño. For more heat, leave some seeds in or use a hotter pepper like serrano (use sparingly, as serranos are significantly spicier).
  • Handling Jalapeños: Wear gloves when handling jalapeños to avoid skin irritation from the capsaicin (the compound that makes peppers spicy). If you don’t have gloves, wash your hands thoroughly with soap and water after handling jalapeños, avoiding touching your eyes or face.
• 2 ribs celery (chopped): Celery provides a subtle savory flavor and adds a touch of texture to the chili. It acts as an aromatic base, contributing to the overall depth of flavor.
  • Flavor Base: Celery, along with onion and garlic, forms the aromatic foundation of many savory dishes, including chili. It adds a subtle vegetal sweetness and a slightly peppery note.
  • Texture: Chopped celery adds a bit of crunch and texture to the chili, even after slow cooking.
• 1 onion (diced): Onion is another essential aromatic vegetable that forms the flavor base of the chili. It adds sweetness, depth, and complexity as it cooks down in the slow cooker.
  • Yellow or White Onion: Yellow or white onions are both suitable for this recipe. Yellow onions are more versatile and have a stronger flavor, while white onions are milder and sweeter.
  • Dicing Size: Dice the onion relatively small so it cooks down evenly and blends into the chili.
• 2 cloves garlic (minced): Garlic is a powerhouse of flavor, adding pungency and aroma to the chili. It complements the other spices and vegetables beautifully.
  • Fresh Garlic is Best: Freshly minced garlic is highly recommended for the best flavor. Garlic powder can be used in a pinch, but fresh garlic provides a much richer and more complex flavor. Use about 1 teaspoon of garlic powder as a substitute for 2 cloves of fresh garlic.
  • Minced vs. Pressed: Mincing garlic releases more of its pungent flavor compared to pressing it.
• 2 teaspoons ground cumin: Cumin is a warm, earthy spice that is essential for chili, especially white chicken chili. It provides a smoky, slightly bitter note that adds depth and complexity.
  • Freshness Matters: Use fresh ground cumin for the best flavor. Ground spices lose their potency over time, so it’s best to replace them every 6-12 months.
  • Whole Cumin Seeds (Alternative): For an even more intense cumin flavor, you can lightly toast whole cumin seeds in a dry skillet until fragrant, then grind them fresh using a spice grinder or mortar and pestle.
• 1 teaspoon ground coriander: Coriander, the seed of the cilantro plant, adds a citrusy, slightly floral note that brightens the chili and complements the cumin and green chiles.
  • Flavor Profile: Coriander has a warm, citrusy, and slightly nutty flavor. It’s often used in combination with cumin in Southwestern and Mexican cuisines.
  • Freshness: Like cumin, use fresh ground coriander for the best flavor.
• 1 teaspoon salt: Salt is crucial for enhancing the flavors of all the ingredients in the chili. It balances the sweetness, acidity, and bitterness, bringing everything into harmony.
  • Adjust to Taste: The amount of salt is a starting point. Always taste the chili towards the end of cooking and adjust the salt to your preference. Different brands of chicken stock and canned beans can have varying levels of sodium, so taste and adjust accordingly.
  • Types of Salt: Table salt, kosher salt, and sea salt can all be used. Kosher salt is often preferred by chefs because it’s easier to pinch and distribute evenly.
• 2 cups chicken stock: Chicken stock provides the liquid base for the chili and adds savory depth of flavor. It helps to cook the chicken and vegetables and creates a flavorful broth.
  • Low Sodium Stock: Using low-sodium chicken stock is recommended to control the overall sodium content of the chili. You can always add more salt to taste, but it’s harder to remove it if you start with high-sodium stock.
  • Homemade vs. Store-Bought: Homemade chicken stock is always the most flavorful, but high-quality store-bought chicken stock works perfectly well for this recipe. Look for brands that are low in sodium and made with natural ingredients.
  • Chicken Broth (Alternative): Chicken broth can be used as a substitute for chicken stock. They are very similar, but stock generally has a richer flavor and thicker texture due to the inclusion of bones in the simmering process.
• ¼ cup cream cheese (2 oz; roughly ¼ of a block; cut into small cubes): Cream cheese is the secret ingredient that makes this white chicken chili incredibly creamy and decadent. It’s added at the very end and blended in to create a smooth, luxurious texture.
  • Full-Fat Cream Cheese: Full-fat cream cheese is recommended for the best flavor and creamiest texture. Reduced-fat cream cheese can be used, but it might not melt as smoothly and the chili might be slightly less rich.
  • Softened Cream Cheese: While the recipe doesn’t specify softening, letting the cream cheese sit at room temperature for about 15-20 minutes before adding it to the blender can help it blend more smoothly. Cutting it into small cubes also aids in quicker blending.
  • Dairy-Free Cream Cheese (Alternative): For a dairy-free version, you can use a plant-based cream cheese alternative. Look for varieties made from cashews or almonds, as these tend to have a creamier texture.
• 1 lime (juiced; 2 tablespoons): Lime juice adds a bright, acidic touch that balances the richness of the chili and enhances all the other flavors. It’s a crucial finishing touch that elevates the overall taste.
  • Fresh Lime Juice: Freshly squeezed lime juice is always best. Bottled lime juice can be used in a pinch, but it often lacks the bright, fresh flavor of fresh lime juice.
  • Lemon Juice (Alternative): In a pinch, you can substitute lemon juice for lime juice, although lime juice is more traditional in white chicken chili and provides a slightly different flavor profile.
• Toppings (Suggested): Greek yogurt, Avocado, Tortilla chips, Cilantro: Toppings are essential for adding texture, flavor, and visual appeal to the chili. They allow everyone to customize their bowl to their liking.
  • Greek Yogurt: Greek yogurt adds a cool, tangy creaminess that is a healthier alternative to sour cream. It provides a refreshing contrast to the warm, savory chili.
  • Avocado: Diced avocado adds healthy fats, creamy texture, and a mild, buttery flavor.
  • Tortilla Chips: Tortilla chips provide a satisfying crunch and salty flavor. They are perfect for scooping up the chili or crumbling over the top.
  • Cilantro: Fresh cilantro adds a bright, herbaceous note that complements the Southwestern flavors of the chili.

Instructions: Effortless Slow Cooker White Chicken Chili

This Crockpot White Chicken Chili is incredibly simple to make, thanks to the magic of slow cooking. Here’s a detailed step-by-step guide to ensure perfect results every time:

1. Combine Slow Cooker Ingredients: Place all the ‘slow cooker’ ingredients in the base of a large slow cooker. This includes the chicken thighs, drained and rinsed white beans, canned green chiles, drained corn kernels, optional jalapeño, chopped celery, diced onion, minced garlic, ground cumin, ground coriander, salt, and chicken stock.
   • Layering (Optional but Recommended): While you can simply dump everything in, layering the ingredients can sometimes promote more even cooking. Consider placing the onions and celery at the bottom, then the garlic, spices, beans, corn, green chiles, and finally the chicken on top. Pour the chicken stock over everything. This isn’t strictly necessary, but some cooks find it helpful for even flavor distribution.
   • Slow Cooker Size: A 6-quart or larger slow cooker is recommended for this recipe to comfortably accommodate all the ingredients.
2. Stir and Cook: Stir all the ingredients in the slow cooker to ensure they are well combined and the spices are distributed. Cook on low for 5 hours.
   • Low and Slow is Key: Cooking on low for 5 hours allows the chicken to become incredibly tender and the flavors to meld together beautifully. Resist the temptation to cook on high, as this can make the chicken tougher and the flavors less developed.
   • Don’t Open the Lid Too Often: Try to avoid lifting the lid of the slow cooker during cooking, as this releases heat and extends the cooking time. Only open the lid to check for doneness if you are unsure about your slow cooker’s cooking time.
3. Shred Chicken: After 5 hours, remove the chicken from the slow cooker and transfer it to a bowl. Shred the chicken using two forks or a hand mixer.
   • Fork Shredding: Using two forks is the traditional method for shredding chicken. Simply hold a thigh with one fork and use the other fork to pull apart the meat.
   • Hand Mixer Shredding (Faster Method): For a quicker and easier method, use a hand mixer. Place the cooked chicken thighs in a large bowl and use the beaters of a hand mixer to shred the chicken. This is especially helpful if you are shredding a large amount of chicken. Be careful not to over-shred; you want shredded chicken, not chicken paste.
   • Chicken Temperature Check (Optional): If you want to be absolutely sure the chicken is cooked through, you can use a meat thermometer to check the internal temperature. Chicken thighs should reach an internal temperature of 165°F (74°C). However, after 5 hours on low in a slow cooker, they should be thoroughly cooked.
4. Blend Chili Base: Remove 2-3 cups of the chili (excluding chicken) from the slow cooker and transfer it to a blender. Add the cubed cream cheese to the blender. Blend until smooth and no bits of cream cheese remain.
   • Blending for Creaminess: Blending a portion of the chili base with cream cheese is what creates the signature creamy texture of white chicken chili. This step transforms the broth into a velvety smooth sauce.
   • Immersion Blender (Alternative): If you have an immersion blender, you can blend the chili directly in the slow cooker, which minimizes cleanup. Be careful when using an immersion blender in a slow cooker pot to avoid scratching the ceramic or non-stick surface.
   • Blender Safety: When blending hot liquids, be sure to vent the blender lid slightly to allow steam to escape and prevent pressure buildup that could cause the lid to pop off. Start blending on low speed and gradually increase to high speed.
   • Amount to Blend: Blending 2-3 cups is usually sufficient to create a creamy texture for the entire batch of chili. You can adjust the amount you blend based on your desired level of creaminess. Blending more chili will result in a thicker, creamier chili.
5. Combine and Finish: Transfer the blended chili mixture and the shredded chicken back to the slow cooker along with the lime juice. Stir to combine everything thoroughly.
   • Lime Juice Brightness: The lime juice adds a final touch of brightness and acidity that balances the richness of the cream cheese and enhances all the other flavors. Don’t skip this step!
6. Serve and Garnish: Serve hot, garnished with your favorite toppings such as Greek yogurt, avocado, tortilla chips, and cilantro.
   • Serving Suggestions (Detailed in “How to Serve” Section below).

Nutrition Facts: A Hearty and Wholesome Meal

While nutritional values can vary slightly based on specific ingredient brands and portion sizes, here’s an approximate nutritional breakdown per serving for this Crockpot White Chicken Chili recipe (assuming 8 servings):

• Servings: Approximately 8 servings
• Calories per serving: Approximately 450-550 calories (This is an estimate and can vary based on toppings and portion size. Using leaner chicken breast instead of thighs will reduce calories, as will using reduced-fat cream cheese.)
  • Macronutrient Breakdown (Approximate):
    • Protein: 40-50g (Chicken and beans are excellent sources of lean protein, making this chili very satisfying and good for muscle building and satiety.)
    • Fat: 20-30g (This includes healthy fats from avocado and chicken thighs, as well as fat from cream cheese. Using chicken breasts and reduced-fat cream cheese will lower the fat content.)
    • Carbohydrates: 30-40g (Primarily from beans, corn, and vegetables. These are complex carbohydrates that provide sustained energy.)
    • Fiber: 10-15g (Beans are a fantastic source of fiber, which is essential for digestive health and helps you feel full and satisfied.)
  • Vitamins and Minerals: This chili is also a good source of various vitamins and minerals, including:
    • Folate: From beans and leafy green toppings like cilantro.
    • Iron: From chicken and beans.
    • Potassium: From beans and vegetables.
    • Vitamin C: From lime juice and vegetables.
    • Vitamin K: From leafy green toppings.
  • Health Benefits:
    • High in Protein: Promotes satiety and supports muscle health.
    • High in Fiber: Aids digestion, regulates blood sugar, and promotes fullness.
    • Good Source of Nutrients: Provides essential vitamins and minerals.
    • Relatively Low in Fat (Depending on Choices): Can be made leaner by using chicken breasts and reduced-fat cream cheese.
    • Gluten-Free (Naturally): This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Important Note: These nutrition facts are estimates. For precise nutritional information, you can use online nutrition calculators and input the exact ingredients and quantities you use. Remember to factor in the nutritional content of your chosen toppings as well.

Preparation Time: Quick Prep, Slow Cooked Perfection

• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes

This recipe is truly a weeknight hero because the active prep time is minimal. Most of the time is hands-off slow cooking, allowing you to focus on other tasks while dinner practically cooks itself. The 15 minutes of prep time mainly involves chopping vegetables (onion, celery, jalapeño), mincing garlic, and measuring out spices and canned goods. Once everything is in the slow cooker, you can simply set it and forget it for 5 hours! This makes it ideal for busy days when you want a delicious and healthy homemade meal without spending hours in the kitchen.

How to Serve Crockpot White Chicken Chili: Endless Possibilities

Crockpot White Chicken Chili is delicious on its own, but the right toppings and accompaniments can elevate it to another level. Here are some fantastic ways to serve this creamy and flavorful chili:

• Classic Toppings Bar: Create a toppings bar so everyone can customize their bowl. Include:
  • Greek Yogurt or Sour Cream: For cool creaminess and tang.
  • Avocado (diced or sliced): For healthy fats and creamy texture.
  • Shredded Cheese: Monterey Jack, cheddar, or pepper jack are all great choices.
  • Tortilla Chips (crushed or whole): For crunch and salty flavor.
  • Fresh Cilantro (chopped): For a fresh, herbaceous note.
  • Lime Wedges: For an extra squeeze of brightness.
  • Sliced Green Onions: For a mild oniony bite.
  • Hot Sauce: For those who like extra heat.
  • Pickled Jalapeños: For a tangy and spicy kick.
• With Bread or Cornbread: Serve alongside warm, crusty bread for dipping or homemade cornbread for a classic chili pairing. Cornbread muffins or a skillet cornbread are both excellent choices.
• Over Rice or Quinoa: For a heartier meal, serve white chicken chili over cooked rice (white or brown) or quinoa. This is a great way to stretch the chili and make it even more filling.
• Stuffed Peppers: Use white chicken chili as a filling for roasted bell peppers. Cut bell peppers in half, remove seeds, fill with chili, top with cheese, and bake until peppers are tender and cheese is melted.
• Chili Cheese Fries or Nachos: Spoon white chicken chili over french fries or tortilla chips, top with cheese and other nacho toppings for a fun and indulgent appetizer or meal.
• White Chicken Chili Bowls: Build hearty chili bowls by layering white chicken chili with rice or quinoa, black beans, avocado, salsa, and your favorite toppings.
• Soup and Salad Combo: Serve a smaller bowl of white chicken chili with a fresh side salad for a lighter yet satisfying meal. A simple green salad with a vinaigrette dressing pairs well.
• Baked Potato Topping: Top baked potatoes with white chicken chili for a comforting and loaded potato meal. Add cheese, sour cream, and green onions for extra deliciousness.
• Make it a Chili Bar for a Party: Crockpot White Chicken Chili is perfect for parties and gatherings. Set up a chili bar with a slow cooker full of chili and a variety of toppings, breads, and sides for guests to customize their own bowls.

Additional Tips for Perfect Crockpot White Chicken Chili

Here are five extra tips to ensure your Crockpot White Chicken Chili is a resounding success every time:

1. Don’t Overcook the Chicken: While slow cookers are forgiving, chicken can become dry or stringy if overcooked. 5 hours on low is generally perfect for chicken thighs in this recipe. If you are using chicken breasts, check for doneness around 4-4.5 hours. The chicken should be easily shredded with a fork.
2. Adjust Spice Level to Your Liking: This recipe is designed to be mildly spicy and family-friendly. If you prefer more heat, you can:
   • Use Hotter Green Chiles: Look for canned green chiles labeled “hot.”
   • Add More Jalapeño or Serrano Pepper: Increase the amount of jalapeño or add a serrano pepper (use sparingly as serranos are much hotter). Leave some seeds in for more heat.
   • Add a Pinch of Cayenne Pepper or Red Pepper Flakes: These will add a direct heat to the chili.
   • Serve with Hot Sauce: Offer hot sauce on the side for those who want to spice up their individual servings.
3. Thicken the Chili (If Desired): If you prefer a thicker chili, there are several ways to achieve this:
   • Blend More Chili Base: Blend a larger portion of the chili base with the cream cheese.
   • Add Cornstarch Slurry: In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water until smooth. Stir this slurry into the chili during the last 30 minutes of cooking and cook until thickened.
   • Mash Some Beans: Mash about ½ cup of the cooked white beans against the side of the slow cooker with a spoon or potato masher. This releases starch and thickens the chili naturally.
4. Make it Ahead and Freeze: Crockpot White Chicken Chili is an excellent make-ahead meal. It actually tastes even better the next day after the flavors have had time to meld. You can make it a day or two in advance and store it in the refrigerator. It also freezes beautifully. Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
5. Customize with Vegetables: Feel free to add other vegetables to your white chicken chili to customize it and boost its nutritional value. Good additions include:
   • Diced Bell Peppers (any color): Add them along with the onion and celery.
   • Chopped Carrots: Add them along with the onion and celery.
   • Zucchini (diced): Add during the last hour of cooking to prevent it from becoming too mushy.
   • Spinach or Kale (chopped): Stir in during the last 15 minutes of cooking until wilted.

FAQ: Your White Chicken Chili Questions Answered

Q1: Can I make this recipe on the stovetop instead of in a slow cooker?

A: Yes, you can adapt this recipe for the stovetop. In a large pot or Dutch oven, sauté the onion and celery in a little olive oil until softened. Add the garlic, cumin, and coriander and cook for another minute until fragrant. Add the chicken thighs, white beans, green chiles, corn, jalapeño (if using), chicken stock, and salt. Bring to a simmer, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Shred the chicken, blend a portion of the chili with cream cheese as directed in the recipe, and stir everything back together with lime juice.

Q2: I don’t have cream cheese. Can I use something else to make it creamy?

A: While cream cheese is ideal for achieving that signature creamy texture, you can use a few alternatives:

• Sour Cream or Greek Yogurt: Stir in ½ cup of sour cream or Greek yogurt at the end instead of blending cream cheese. This will add creaminess and tang, but it won’t be quite as rich as with cream cheese.
• Heavy Cream or Half-and-Half: Stir in ¼-½ cup of heavy cream or half-and-half at the end for added richness and creaminess.
• Cashew Cream (Dairy-Free): For a dairy-free option, you can make cashew cream by soaking ½ cup of raw cashews in hot water for 30 minutes, then blending them with ½ cup of water until smooth and creamy. Stir this into the chili at the end.

Q3: Can I use different types of beans?

A: Yes, while cannellini or great northern beans are classic for white chicken chili, you can experiment with other white beans. Navy beans and baby lima beans are also good options. Navy beans will create a very creamy chili, while baby lima beans have a slightly buttery flavor.

Q4: My chili is too thick/too thin. How can I adjust the consistency?

A:

• Too Thick: If your chili is too thick, simply add more chicken stock, a little at a time, until you reach your desired consistency. You can also add water, but chicken stock will maintain the flavor better.
• Too Thin: If your chili is too thin, you can thicken it using one of the methods mentioned in the “Additional Tips” section (blend more chili base, add cornstarch slurry, or mash some beans). Simmering uncovered for a bit longer can also help reduce the liquid and thicken the chili.

Q5: Can I make this vegetarian/vegan?

A: To make this recipe vegetarian, you would need to replace the chicken. You could try using:

• Shredded Jackfruit: Young green jackfruit, when shredded, can mimic the texture of pulled chicken. Season it with similar spices and add it to the slow cooker.
• Cauliflower: Large chunks of cauliflower can be added to the slow cooker and will become tender and flavorful.
• Extra Beans: Simply increase the amount of white beans and add another can of beans (black beans or pinto beans would also work well) for added heartiness.

To make it vegan, in addition to replacing the chicken, you would also need to substitute the cream cheese with a plant-based cream cheese alternative and use plant-based yogurt or avocado for toppings instead of Greek yogurt. Ensure your chicken stock is also vegetable stock to make it fully vegan.

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