This Slow Cooker White Chicken Chili is a great example of why slow cookers are popular. It’s easy to throw everything into the slow cooker and stir it before turning it on. This hearty white bean chili is ready to be topped with creamy cheese and dipped in tortilla chips when you return. These easy meals are great for winter blues when the sky is grey, and the air is cold.
WHITE CHICKEN CHILI IS ABLE TO USE CHILI POWDER
Nope! Unlike traditional red chili, this “white” chili is not made with chili powder. This chili is flavored with salsa verde, cumin and Oregano. This chili is named after the white beans used instead of red kidney beans in red chili.
Is THIS CHILI SPICY??
This chili is “medium” spicy. You can make this chili milder by skipping the cayenne and jalapeno peppers listed in the ingredients. Instead, use mild salsa verde.
HOW BIG IS A SLOW COOKER?
This recipe can be made in a 3-4 quarts slow cooker. You can also double it for a slow cooker of 5-7 qt and feed a large crowd. For the 5-quart slow cooker, I used the below recipe, and it filled about half of it.
CAN THIS WHITE CHICKEN CHILI EVER BE FROZEN
This chili freezes well. For long-term storage, chill the chili in the fridge first. I prefer to freeze my leftovers in small portions so that they can be reheated as I need them.
CHILI TOPPING IDEAS
This chili is best served with creamy toppings, such as the Monterrey Jack cheese, sour cream or avocado. The salsa verde is perfectly balanced by its creamy flavor. Top it with green onions, jalapeno slices, cilantro, pico Verde, crumbled Cornbread, and Pickled Red Onions.
EASY SLOW COOKER WHITE CHICKEN CHILI
This white chicken chili is easy to make in a slow cooker. It’s delicious and healthy! This family-favorite “dump and run” meal will soon become a favorite!
Prep time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
INGREDIENTS
- 1 yellow onion (0.32)
- 2 cloves of garlic ($0.16)
- 1 jalapeno (optional) ($0.11)
- 1 boneless, skinless chicken breast (approximately 3/4 lb. ($3.62)
- 1 16oz. jar salsa verde ($2.59)
- 2 15oz. cans cannellini beans ($0.98)
- 1 15oz. Pinto beans ($0.89)
- 1 Tbsp ground cumin (0.30)
- 1 tsp dried Oregano ($0.10)
- 1/4 tsp cayenne pepper ($0.02)
- 1/4 teaspoon freshly ground black pepper ($0.03)
- 2 cups chicken broth ($0.26)
- 4 oz. Monterey Jack cheese, shredded ($0.85)
INSTRUCTIONS
- Chop the onion and mince garlic. Cut the jalapeno in half lengthwise. Then, use a spoon to scrape the seeds out. Finally, dice the jalapeno. In a slow cooker, place the onion, garlic, jalapeno, and chicken breast.
- The pinto beans and cannellini beans should be rinsed and drained. Next, add the cumin and Oregano to the slow cooker and the freshly ground black pepper and cayenne. Add the salsa to the top.
- Add two cups of chicken broth to the contents of the cooker. Could you give it a quick stir? Cover the slow cooker with a lid and cook on high for 4 hours or low for 8 hours.
- After four hours on high or eight hours on slow, remove the chicken breasts from the slow cooker. Use two forks to shred it. The meat should be returned to the slow cooker. As you stir the chili, lightly mash the beans with a spoon. The mashed beans will thicken the chili.
- The chili can be topped with shredded Monterey Jack cheese. You can also add fresh cilantro, diced avocado and freshly squeezed lime or tortilla chips to your chili.
NUTRITION
1.5 cups Calories: 504.63 Kcal Carbohydrates 67 g Protein 39.42 G Fat 9.6 g Sodium: 1575.87 mg Fiber 16.32 g
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