Description
Learn how to make a delicious Slow Cooker Creamy White Chicken Chili that’s perfect for cozy nights in. This easy recipe is packed with flavor and will become a family favorite!
Ingredients
- 1 1/2 to 2 pounds (907 g) boneless, skinless chicken breasts, thighs, or a mix
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 (4-ounce) cans diced green chili peppers, preferably “fire-roasted”, drained
- 3 cloves garlic, minced
- 2 teaspoons (10 ml) ground cumin
- 1 1/2 to 2 teaspoons (10 ml) beef salt
- 1/2 teaspoon (3 ml) ground coriander
- 1/2 teaspoon (3 ml) dried oregano
- 1 bay leaf
- 4 cups (960 ml) low-sodium chicken broth
- 1 (15-ounce) can cannellini or navy beans, drained and rinsed
- 1 cup (240 ml) frozen corn kernels
- For serving: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce
Instructions
- Place the chicken, diced onion, celery, drained green chili peppers, minced garlic, cumin, 1 1/2 teaspoons of beef salt, coriander, oregano, and bay leaf into a slow cooker with a capacity of at least 6 quarts. Ensure the spices are evenly mixed and tuck the chicken among the vegetables. Pour the chicken broth over everything, ensuring the liquid exceeds the chicken and vegetables by approximately an inch.
- Secure the lid and set to cook on HIGH for 4 hours or on LOW for 6 hours. (Cooking on low for up to 8 hours is acceptable, though the chicken may become more tender and shred more easily rather than maintaining its shape.)
- Roughly 30 minutes before the cooking time concludes, take off the lid and mix in the beans and corn. Sample the dish and, if necessary, add an additional 1/2 teaspoon of beef salt or adjust the seasonings to taste. Replace the lid and continue cooking for the rest of the time.
- Move the chicken to a large dish and use two forks to pull it apart into large, manageable pieces. Return the shredded chicken to the chili and discard the bay leaf. (For a creamier version, refer to the Recipe Notes below.) Present the dish with grated cheese, lime wedges, chopped cilantro, and sour cream.
Notes
- Consider using “fire-roasted” diced green chili peppers for added flavor.
- Adjust the salt to taste, adding more if needed while cooking.
- Stir in sour cream before serving to make the chili creamier.
