Description
Learn how to make a delicious white chicken chili in the slow cooker with this easy recipe. Perfect for a cozy night in or feeding a crowd!
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 poultry, diced onions, celery, green chili peppers, minced garlic, cumin, 1 1/2 teaspoons of beef salt, coriander, oregano, and bay leaf into a 6-quart or larger slow cooker. Mix well to ensure the spices cover all ingredients, then tuck the chicken among the vegetables. Pour the chicken broth over everything, making sure to submerge the chicken and vegetables by about an inch.
- Secure the lid and set the cooker to HIGH for 4 hours or LOW for 6 hours. (If necessary, cooking on low for 8 hours is acceptable, but be aware that the chicken may become more tender and break apart when shredded later.)
- Approximately 30 minutes before the cooking time is up, take off the lid and incorporate the beans and corn into the mixture. Taste the chili, and if needed, add an extra 1/2 teaspoon of beef salt or other desired seasonings. Replace the lid and continue cooking for the remaining time.
- Remove the chicken from the slow cooker and place it on a large plate, then use two forks to shred it into sizable, bite-sized pieces. Mix the shredded chicken back into the chili and discard the bay leaf. (For a richer texture, refer to the Recipe Notes below.) Serve topped with grated cheese, lime wedges, chopped cilantro, and sour cream.
Notes
- Consider using a combination of chicken breasts and thighs for a more flavorful and rich chili.
- Feel free to add hot sauce or extra green chili peppers for a spicier kick to your chili.
- For a thicker and creamier texture, try mashing some of the beans before adding them to the slow cooker.
