Best Slow Cooker White Chicken Chili
Welcome to the world of comfort food! Thereโs nothing quite like a warm bowl of chili to cozy up with on a chilly evening. And when it comes to chili, the slow cooker is your best friend. Today, Iโm going to share with you the recipe for the best slow cooker white chicken chili. Get ready to embark on a culinary adventure!
Why Slow Cooker?
Have you ever experienced that feeling of anticipation when you walk into your home after a long day, and the delicious aroma of a home-cooked meal greets you at the door? Thatโs exactly what a slow cooker does. It works its magic, allowing the flavors to meld together and create a dish that is bursting with flavor. And when it comes to chili, the slow cooker takes it to a whole new level.
What Makes White Chicken Chili Special?
Traditional chili is usually made with ground beef or pork, but white chicken chili brings a unique twist to the table. Itโs lighter, creamier, and packed with protein. The combination of tender chicken, creamy white beans, and flavorful spices creates a harmony that will make your taste buds dance with joy.
Ingredients
Before we dive into the recipe, letโs take a quick look at the key ingredients that make this white chicken chili so special:
- Chicken breasts
- White beans
- Onion
- Garlic
- Green chilies
- Chicken broth
- Cumin
- Oregano
- Salt and pepper
- Monterey Jack cheese
- Sour cream
- Cilantro
The Recipe
Now that we have our ingredients ready, itโs time to put them to good use. Follow these simple steps to create a mouthwatering bowl of slow cooker white chicken chili:
- Start by sautโยฉing the onion and garlic in a pan until they become fragrant.
- Add the chicken breasts to the pan and cook until they are golden brown on each side.
- Transfer the chicken, onion, and garlic to the slow cooker.
- Add the white beans, green chilies, chicken broth, cumin, oregano, salt, and pepper to the slow cooker.
- Cook on low heat for 6-8 hours or on high heat for 3-4 hours.
- Once the chicken is cooked through and tender, shred it using two forks.
- Add the shredded chicken back to the slow cooker and stir well.
- Cook for an additional 30 minutes to allow the flavors to meld together.
- Serve the chili hot, topped with Monterey Jack cheese, sour cream, and fresh cilantro.
FAQs
Q: Can I use a different type of meat in this recipe?
A: Absolutely! While chicken is the star of this dish, you can experiment with other meats like turkey or even pork.
Q: Can I make this chili on the stovetop instead of using a slow cooker?
A: Yes, you can. Simply follow the same steps but cook the chili on low heat for 2-3 hours, stirring occasionally.
Q: Is this chili spicy?
A: The level of spice in this chili can be adjusted to your liking. If you prefer a milder flavor, reduce the amount of green chilies or omit them altogether.
Q: Can I freeze the leftovers?
A: Absolutely! This chili freezes well, so you can enjoy it on a busy day when you donโt have time to cook.
Q: Can I add other vegetables to this chili?
A: Of course! Feel free to add vegetables like bell peppers, corn, or even diced tomatoes to give the chili an extra burst of flavor and texture.
Q: Can I make this chili vegetarian?
A: Absolutely! Simply omit the chicken and add more beans or vegetables of your choice.
Q: Can I substitute the sour cream with Greek yogurt?
A: Yes, you can! Greek yogurt makes a great substitute for sour cream and adds a tangy flavor to the chili.
Q: Can I make this chili in advance?
A: Definitely! In fact, this chili tastes even better the next day as the flavors have had time to develop and intensify.
In Conclusion
There you have it โ the recipe for the best slow cooker white chicken chili. With its creamy texture, flavorful spices, and tender chicken, this chili is sure to become a family favorite. So, grab your slow cooker and get ready to indulge in a bowl of comfort and warmth. Happy cooking!

Best Slow Cooker White Chicken Chili
Ingredientsย ย
- 1 pound husked tomatillos
- ยฝ onion , cut into 2 pieces
- 1 serrano pepper
- 2 cloves garlic , unpeeled
- ยฝ cup fresh cilantro , chopped
- 1 teaspoon salt
- 4 cups chicken broth
- 2 cans (15 ounce) drained great Northern beans
- 2 skinless , boneless chicken breast halves
- 2 teaspoons ground cumin
- ยฝ teaspoon salt (or to taste)
- 4 Hatch chile peppers , halved and seeded
- ยฝ cup shredded jalapeno Jack cheese
Instructionsย
- In a hot cast iron skillet, cook tomatillos, onion, serrano pepper, and garlic until blackened, turning frequently, for 7 to 10 minutes.
- Peel the garlic cloves and transfer them to a blender. Add the blackened vegetables, cilantro, and salt to the blender. Blend until smooth.
- In a slow cooker, place chicken broth, beans, chicken, cumin, and salt. Pour in the blended salsa. Cook on High until the chicken is tender, for 3 to 3 1/2 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place Hatch peppers on the prepared baking sheet with cut sides down.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, for 5 to 8 minutes. Place the blackened peppers into a bowl and cover tightly with plastic wrap. Allow the peppers to steam as they cool, for about 10 minutes.
- Remove 1 cup of beans from the slow cooker, mash them, and stir them back in. Remove the chicken breasts and shred them using 2 forks. Stir the shredded chicken into the slow cooker. Peel the broiled peppers and dice the flesh into 1-inch pieces. Add the diced peppers to the slow cooker. Sprinkle in Jack cheese.
- Cook until the
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