Slow Cooker White Chicken Chili is one of the easiest ways to make this delicious chili. When you are in the mood for a comforting meal but don't want to spend all day standing in the kitchen, then all you need is to plug your crockpot in and make this Slow Cooker White Chicken Chili. It’s wonderfully hearty, comforting, and the layers of flavors are out of this world! Just dump everything in your slow cooker and let it do the hard work for you!
Kelly Reci
Prep Time 15 minutesminutes
Ingredients
3 15-oz.cans Great Northern beansdivided
1/3c.water
1½lbs.bonelessskinless chicken breasts, cut into chunks
½small red oniondiced
3-4clovesgarlicchopped
1 4-oz.can mild green chilies
1T.ground cumin
2t.chili powder
1t.Mexican oregano
1t.ground coriander
½t.chipotle pepper powder
3c.chicken brothpreferably organic
Sea salt and black pepperto taste
1½c.Mexican blend cheesefinely shredded, divided
Optional, to serve:
¼c.fresh cilantrochopped
1small avocadodiced
1medium jalapeño peppersliced
2large limescut into wedges
Instructions
Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans.
Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low.
When cook time is complete, remove lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for 1-2 minutes.
Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired. Enjoy!