Pioneer Woman Slow Cooker White Chicken Chili

Pioneer Woman Slow Cooker White Chicken Chili is made with tender chicken breasts, white beans, green chiles, onions, garlic, and warm spices like cumin and oregano. It’s creamy, slightly spicy, and hearty with a comforting texture. The name comes from its pale color, unlike traditional red chili.

Ingredients:

• Add 1 pound boneless, skinless chicken breasts.
• Pour in 2 cans (15 oz each) of white beans, drained.
• Toss in 1 can (4 oz) diced green chiles.
• Chop and add 1 medium onion.
• Mince and stir in 3 garlic cloves.
• Mix in 1 teaspoon ground cumin.
• Sprinkle in 1 teaspoon dried oregano.
• Drop in 1/2 teaspoon chili powder.
• Pour in 3 cups chicken broth.
• Soften with 4 oz cream cheese.
• Stir in 1/2 cup sour cream.

How To Make Pioneer Woman Slow Cooker White Chicken Chili

1. Mince the garlic after chopping the onion.
2. Put the chicken in the slow cooker’s bottom.
3. Add the chopped onion, garlic, green chiles, and white beans.
4. Add the chili powder, oregano, and cumin.
5. Stir carefully after adding the chicken broth.
6. For six hours, cook on low with a lid on.
7. Using two forks, shred the chicken in the pot.
8. Stir in sour cream and cream cheese.
9. Stir until all ingredients melt and combine seamlessly.
10. To thicken, cook uncovered for a further 15 minutes.

Pioneer Woman Slow Cooker White Chicken Chili Recipe Tips:

• Chili with Spicy Southwest White Chicken. This strong, spicy twist from the Southwest will turn up the heat. Add the onions and garlic, and one finely chopped jalapeño. Next, add 1/4 teaspoon cayenne pepper and 1 teaspoon smoked paprika. These spices give food a rich, smokey flavor and warmth. Finally, squeeze in some fresh lime juice. Just before serving, toss in the fresh cilantro.
• Extra Creamy Chili with White Chicken. Make it creamier than ever for individuals who are in the mood for absolute comfort. First, make 8 ounces of cream cheese by doubling it. Next, mix in the sour cream and 1 cup of heavy cream. Mix everything until it is silky and creamy. With every spoonful, the chili now becomes opulently creamy and smooth. Finally, add a handful of Monterey Jack cheese shreds. This is the epitome of comfort food magic—thick, dreamy, and comforting like a warm blanket in a bowl.
• White Chicken Chili with Black Beans and Corn. Use hearty black beans and sweet corn to add more color and texture. Start by substituting one can of black beans for white beans. Add 1 cup of canned or frozen corn after that. These easy substitutions provide lovely color contrast and delicious bursts. For a new crunch, add chopped red bell pepper and stir. The chili gets brighter, more colorful, and more appetizing.

How To Store & Reheat Leftovers?

1. In The Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Ensure it cools before refrigerating to maintain freshness.
2. In The Freezer: Transfer cooled chili into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months.
3. To Reheat: Reheat on the stovetop over low heat, stirring occasionally. Alternatively, microwave in 1-minute intervals, stirring in between.

Pioneer Woman Slow Cooker White Chicken Chili Recipe Nutrition Facts

Calories: Approximately 350–400 per serving
Protein: 30–35 grams per serving
Fat: 20–25 grams per serving
Carbohydrates: 20–25 grams per serving
Fiber: 5–7 grams per serving
Sugars: 2–3 grams per serving
Cholesterol: 60–75 mg per serving
Sodium: 600–700 mg per serving
Calcium: 80–100 mg per serving
Iron: 2–3 mg per serving
Vitamin A: 8–10% of daily value
Vitamin C: 10–12% of daily value
Potassium: 400–450 mg per serving

Try More Recipes:

• Pioneer Woman Pumpkin Chili
• Pioneer Woman Beef Stew
• Pioneer Woman Crockpot French Onion Soup
• Iceland Tomato Soup Recipe