Slow Cooker White Chicken Chili
The best part is... everything's done in the slow cooker! This is my Slow Cooker White Chicken Chili.
Equipment
- 1 slow cooker (Crockpot) 7-quart
- 1 chef's knife
- 1 mixing bowl Large
- 1 liquid measuring cup 2-cup
- 2 cutting boards 1 meat-safe
- 1 set of dried measuring cups
Ingredients
Ingredients for the Slow Cooker White Chicken Chili:
- 4 chicken breasts Boneless-skinless
- 1 1/2 tbsps dried oregano
- 1 1/2 tbsps dried cumin
- 1 tbsp ground coriander
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp white pepper
- 1 tbsp kosher salt
- 1 pound Great Northern beans soaked and rinsed
- 2 ribs celery Diced and cut into half-moons, including the leafy tops, chopped
- 3 cloves garlic Minced
- 2 4-ounce cans Hatch green chilies Chopped
- 1 large Spanish white onion Diced
- 1 green bell pepper Seeded and diced
- 1 quart chicken stock Unsalted
- 1 cup whole milk
- 1/4 cup Masa
- 1 15-ounce package frozen corn
- 1/2 cup Monterey Jack cheese Freshly-grated
Garnishes:
- 1/2 cup Monterey Jack cheese Freshly-grated
- 2 Haas avocados Pitted and sliced
- Cilantro
- corn toritlla chips
- 2 limes Cut into wedges
Instructions
- Instructions for Soaking the Beans:The night before, pour 1 pound of dried Great Northern beans into a large mixing bowl. Cover the beans with water by 3 inches, and place them on the counter. The next day, drain and rinse the beans to remove any excess starch.Instructions for the Slow-Cooker White Chicken Chili:Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned chilies, onions, and diced bell pepper.Pour in the chicken broth, put the lid on, and cook on low until the beans are cooked through and tender, about 6 hours.Mix the milk with the Masa in a small bowl, then add it to the slow cooker. Add the frozen corn, straight from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.Remove the chicken to a board and shred using two forks. Return the slow cooker to the stove, then add the lime juice, sprinkle in 1/2 cup of the freshly-grated Monterey Jack cheese, and stir until melted.To serve:Ladle the chili into a porcelain serving bowl, and garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish. Serve hot.There you have it, my Slow-Cooker White Chicken Chili.
Notes
1) Kcal count does not include any of the optional toppings for the chili.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
