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Slow Cooker White Chicken Chili

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Slow Cooker White Chicken Chili
Submitted by:
Makes: 8 servings adjust
Really good and mildly spicy chili.

Note to me: For some reason the beans fell apart. Maybe add part way through cook time next time or pay closer attention to the cook time?



  • 1 can Cannellini Beans, 16 oz; drained and rinsed
  • 1 can White Hominy, 16 oz; drained and rinsed
  • 3 cups Low Sodium Chicken Stock
  • 34 teaspoon Kosher Salt

Step 1

Blend Base: Puree 1 can of cannelloni beans, hominy, chicken stock, and ¾ teaspoon salt in blender until completely smooth. Pour into slow cooker.


  • Salt and Pepper
  • 1 tablespoon Vegetable Oil
  • 6 Chicken Thighs, bone-in, skin-on; trimmed of excess fat. can substitute 4 bone-in, skin-on split chicken breasts

Step 2

Brown Chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large, non-stick skillet over medium to medium-high heat until just smoking. Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.


  • 1 large Onion, chopped fine
  • 4 medium Jalapeno Pepper, seeded and chopped fine
  • 12 teaspoon Kosher Salt

Step 3

Cook Aromatics: Pour off all but 2 tablespoons fat from skillet. Cook onions, chiles, and ½ teaspoon salt until golden brown, stirring occasionally, about 8 minutes.


  • 6 cloves Garlic, pressed
  • 1 12 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander

Step 4

Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds.

Step 5

Transfer HALF of onion mixture to slow cooker; reserve remaining mixture in refrigerator.


  • 2 cans Cannellini Beans, 16 oz each; drained and rinsed

Step 6

Finish Chili: Add remaining 2 cans of beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours.

Step 7

Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bite-sized pieces.


  • 14 cup Fresh Cilantro, chopped
  • 2 tablespoons Pickled Jalapeno Peppers, drained and minced

Step 8

Stir cilantro, pickled jalapeños, shredded chicken, and reserved onion mixture into slow cooker and let warm.


  • Haas Avocado, diced; optional
  • Lime Slices, optional

Step 9

Ladle into serving bowls. Top with diced avocado and a splash of lime juice, if desired. Serve!
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