Slow Cooker White Chicken Chili
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Who is ready for a big, comforting bowl of Slow Cooker White Chicken Chili after the long and crazy election season? It is actually delicious no matter what season it is, but I thought it would be extra special today. It doesn’t matter if your candidate won or lost, we have been through the ringer over the past 18 months and it’s time to sit back, take a deep breath…..
and start planning for the holidays!!! This Slow Cooker White Chicken Chili is so easy to prepare, and healthy as well. It is loaded with flavor, but easy on the taste buds…aka not too spicy! 😉
How to make Slow Cooker White Chicken Chili:
Place the chicken breasts in slow cooker. Add the chicken stock, onion, beans, chiles, garlic, cumin, and cayenne. Stir to combine…..
Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 to 4 hours, until chicken is cooked through.
Remove chicken and place on a large plate or platter. Shred with two forks and return to the slow cooker…..
Add the cilantro and lime juice. Season with salt and pepper…..
Serve with Greek yogurt, shredded Monterey Jack cheese, avocado slices, or any of your favorite toppings…..
I was too lazy to make Cornbread or Skillet Cornbread, so I went with tortilla chips instead, lol
Notes:
- I have seen recipes that puree part of the beans to make a thicker, creamier chili. That is completely up to you.
- You can also add the sour cream/Greek yogurt to the whole batch to make it creamier if that is what you are going for.
- To kick up the heat add a fresh jalapeno or two with the onions and garlic, maybe even a serrano pepper. 😉
In the end I chose to go with a simple, straightforward, Slow Cooker White Chicken Chili with minimal fuss and lots of flavor! Yes, it does have more of a soup consistency and that totally works for me.
more delicious chili recipes:
Instant Pot Guinness Beef Chili
Southwest Chili with Black Beans and Corn
And here is the Cornbread with honey butter that I was too lazy to make. 😉
Enjoy!!
Slow Cooker White Chicken Chili
Ingredients
- 1 ¼ pounds boneless, skinless chicken breasts
- 4 cups chicken stock
- 30 ounces white beans 2) 15 ounce cans Cannellini or Great Northern
- 14.5 ounce can sweet corn
- 8 ounce can fire-roasted diced green chilies
- 4 large cloves garlic minced
- 1 medium yellow onion diced
- 1 Tablespoon ground cumin
- ½ teaspoon cayenne powder
- ¼ cup chopped cilantro
- 2 Tablespoons fresh lime juice about 1/2 a lime
- sea salt and black pepper to taste
Instructions
- Place chicken breasts in slow cooker. Add the chicken stock, onion, beans, chiles, garlic, cumin, and cayenne. Stir to combine.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 to 4 hours, until chicken is cooked through.
- Remove chicken and place on a large plate or platter. Shred with two forks and return to the slow cooker.
- Add the cilantro and lime juice. Season with salt and pepper.
- Serve with Greek yogurt, shredded Monterrey Jack cheese, avocado slices, or any of your favorite toppings.
Notes
- I have seen recipes that puree part of the beans to make a thicker, creamier chili. That is completely up to you.
- You can also add the sour cream/Greek yogurt to the whole batch to make it creamier if that is what you are going for.
- To kick up the heat add a fresh jalapeno or two with the onions and garlic, maybe even a Serrano pepper.
