SLOW COOKER WHITE CHICKEN CHILI
This slow-cooker white chicken Chili is an excellent illustration of why people adore slow-cookers so often. Simply dump everything into the slow cooker, give it some time to stir it, turn it off, and walk away. When you return, you’ll have this delicious homemade white bean chili ready to be served with creamy cheese before taking a bite of tortilla chips. If the skies are dark and the air is chilly, and you’re feeling those winter blues, simple meals like this can be the ultimate lifesaver!
DOES WHITE CHICKEN CHILI HAVE CHILI POWDER?
Nope! Unlike the traditional red chili, the “white” chili does not contain chili powder. Its flavor is made with salsa verde, cumin, and oregano flavors. The name “chili” comes because of the white beans substituted for the red kidney beans in red chili.
IS THIS CHILI SPICY?
This chili is “medium” level spicy. If you’d like to make it milder, omit the cayenne and jalapeno peppers mentioned in the ingredients, and make an easy salsa verde.
WHAT SIZE SLOW COOKER DO I NEED?
This recipe can be made using a 3-4 quart slow cooker, or increase the recipe to a seven 1qt slow cooker and serve many people. I have a five-quart slow cooker ( affiliate link), and the recipe listed below fills it approximately halfway.
CAN THIS WHITE CHICKEN CHILI BE FROZEN?
This chili can indeed be frozen well! Be sure to cool your chili entirely in the refrigerator before putting it in before moving it into the freezer for long-term storage. I usually keep all leftovers frozen in small portions to be cooked whenever I’m hungry.
CHILI TOPPING IDEAS
I strongly suggest serving this chili with something creamy like the Monterrey Jack cheese listed in the ingredients below or maybe some Sour cream or avocado. The rich flavor of avocado is a perfect complement to the salsa verde. It can be topped with green onion, jalapeno slices, cilantro pico de gallo broken cornbread, and picked onion reds.
One yellow onion ($0.32)
Two cloves of garlic ($0.16)
One jalapeno (optional) ($0.11)
One boneless skinless and skinless chicken breast (about 3/4 lb.) ($3.62)
1 16oz. jar salsa verde ($2.59)
2 15oz. cans cannellini beans ($0.98)
1 15oz. Canned pinto beans ($0.89)
1. Tbsp of ground cumin ($0.30)
One teaspoon dried oregano ($0.10)
1/4 tsp cayenne pepper ($0.02)
Freshly ground black pepper 1/4 teaspoon ($0.03)
2 cups chicken broth ($0.26)
4 oz. Monterey Jack cheese shredded ($0.85)
Slice the onion into pieces and chop the garlic. Slice the jalapeno lengthwise. Scrap the seeds out with a spoon, then cut them into pieces. Put the garlic, onion, jalapeno, garlic, and chicken breast in the bottom of the slow cooker.
Clean and drain the pinto and cannellini beans. Then, add them to the slow cooker with the cumin, cayenne, oregano, and freshly ground black pepper. Serve the salsa on top.
Pour 2 cups of the broth that you have put into the cooker, and give all the ingredients a quick stir. Put the lid on the range, and let it cook on high for four hours or low for eight hours.
After four hours at high or 8 hours at low, you can carefully take the chicken breast out of the slow cooker. You can then use two forks to cut the meat. Return the chicken to the oven. Gently stir the chili, mashing the beans using the spoon’s back while you go. Mashed beans can aid in thickening the chili.
Serve the chili with chopped Monterey Jack cheese. Other possible toppings include fresh cilantro, avocado slices, lime juice, freshly squeezed and tortilla chips.