Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili is a delicious chili with white beans, chicken breasts or thighs, and lots of flavor.
Servings: 8 - 10
Ingredients
- 3 lg Chicken Breasts skinless/boneless (or 2 lbs thighs)
- 1 Onion, diced
- 1 rib Celery, diced (about 1/2 cup)
- 2 (4 oz) oz cans Green Chilis, diced, mild
- 1 ½ cups Corn, frozen (or 1 can drained)
- 1 Jalapeño Pepper, diced
- 6 cloves Garlic, finely minced (about 1 heaping Tablespoon)
- 2 tsp Cumin, ground
- 1 tsp Green Chili Powder (or regular) or use some green salsa or pasilla peppers
- 1 ½ tsp Kosher Salt (or 1 tsp table salt)
- ½ tsp Pepper
- 2 tsp Mexican Oregano (or 1 1/2 tsp regular)
- 1 large Bay Leaf
- 3 (15 oz) cans White Beans, drained and rinsed, divided
- 1 (14.5 oz) can Chicken Broth*, low sodium
- 1 sm Lime, juiced
- 3 small Corn Tortillas (optional) cut in strips
For a Creamy White Chicken Chili (stir these in with 30 minutes to go)**
- 4 oz Cream Cheese (cut in smallish chunks)
- ½ cup Heavy Cream or Half and Half
Garnishes
- Sour Cream
- Cilantro
- Avocado
- Shredded Monterey Jack Cheese
- Jalapeño Slices
Instructions
- Add all ingredients to the slow cooker except for 2 cans of the beans, and the cream cheese and heavy cream (if using), and stir.
- Cook on High for 3-4 hours or Low for 7-8 hours. Taste and adjust seasoning, if needed.
- Remove the chicken and shred it. Then return to the crock and add cream cheese, if using, and the remaining 2 cans of beans (drained and rinsed). Stir well.
- Cook an additional 20-30 minutes on High.
- Garnish as desired and serve hot.
Notes
*This will be a thick chili. If you want it a little soupier, use 2 cans of chicken broth.
Nutrition
Calories: 297kcal
