Creamy White Chicken Chili | Easy Crock Pot Comfort Food Recipe

Video Description

This white chicken chili is easy, comforting, and packed with flavor. Made with seared chicken thighs, onions, jalapeños, garlic, spices, beer, navy beans, and a splash of cream, this slow cooker chili is perfect for cold days or feeding a crowd. You can make it spicy or mild, cook it on the stove or in a Crock Pot, and even shortcut it with pre-shredded chicken if needed. INGREDIENT LIST Avocado oil Chicken thighs, salted and peppered Onion, diced Jalapeños, diced Habanero (optional), minced Garlic, 7 cloves, minced Paprika, 2–3 tablespoons Chili powder, 1–2 tablespoons Ground cumin, 1 tablespoon Dried oregano, 1 teaspoon Beer (ale or light beer), 1–2 cups Chicken broth, 6–8 cups Navy beans, 1–2 cans, drained and rinsed Yellow corn, 1 can Heavy whipping cream, 1 cup Salt and pepper, to taste GARNISH (OPTIONAL) Chopped onion Fresh cilantro Sliced jalapeños RECIPE Heat a pan over high heat with avocado oil. Season chicken thighs with salt and pepper and sear on both sides until a good crust forms. Remove chicken from the pan and set aside to rest. In the same pan, add diced onions, jalapeños, and habanero if using. Season with salt and pepper and cook in the chicken fat, scraping up the fond from the bottom. Add paprika, chili powder, cumin, and oregano. Stir well. Add garlic and cook briefly until fragrant. Pour in the beer to deglaze the pan and loosen all remaining fond. Simmer briefly. Shred the rested chicken. Transfer everything to a Crock Pot. Add shredded chicken, chicken broth, navy beans, corn, and heavy cream. Season with additional salt and pepper to taste. Cook on medium to low for 2–4 hours. If starting on high, reduce heat after the first hour and continue cooking. Finish with chopped onion, cilantro, and sliced jalapeños. Serve hot.