Creamy Slow-Cooker White Chicken Chili
Why Make This Recipe
Creamy Slow-Cooker White Chicken Chili is a fantastic dish for busy weeknights. It combines tender chicken, hearty beans, and a rich, creamy sauce, all cooked to perfection in a slow cooker. This recipe is perfect for those who love comfort food but want something a bit different from the traditional chili. Plus, it’s easy to make and requires minimal hands-on time. It’s a warm, filling meal that the whole family will enjoy.
How to Make Creamy Slow-Cooker White Chicken Chili
Ingredients
- 3 cans great northern beans, rinsed and drained
- 3 cups cubed cooked chicken breast
- 1 jar Alfredo sauce
- 2 cups chicken broth
- 1-1/2 cups frozen corn, thawed
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded pepper jack cheese
- 1 cup sour cream
- 1 small sweet yellow pepper, chopped
- 1 small onion, chopped
- 1 to 2 cans chopped green chiles
- 3 garlic cloves, minced
- 3 teaspoons ground cumin
- 1-1/2 teaspoons white pepper
- 1 to 1-1/2 teaspoons cayenne pepper
- Optional: Salsa verde and chopped fresh cilantro
Directions
- In a 5- or 6-quart slow cooker, combine all ingredients except salsa and cilantro.
- Cook, covered, on low for 3 to 4 hours until vegetables are tender and flavors are blended. Make sure to stir once during cooking.
- If desired, serve the chili with salsa and chopped cilantro on top.
How to Serve Creamy Slow-Cooker White Chicken Chili
This chili is best served hot. You can ladle it into bowls and top it with your favorite garnishes. Consider adding a dollop of sour cream, a sprinkle of cheese, or some fresh cilantro. You can also serve it with tortilla chips or warm cornbread for a delightful meal.
How to Store Creamy Slow-Cooker White Chicken Chili
Store any leftover chili in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. If you want to store it for a longer period, you can freeze it in a freezer-safe container. Be sure to label it and use it within three months for the best quality.
Tips to Make Creamy Slow-Cooker White Chicken Chili
- Use leftover cooked chicken or rotisserie chicken to save time.
- Adjust the spice level by varying the amount of cayenne pepper or by using different types of peppers.
- If you want a thicker chili, you can mash some of the beans before adding them to the slow cooker.
Variation
If you prefer a vegetarian version, you can replace the chicken with more beans or use plant-based chicken alternatives. You can also add more vegetables, like diced zucchini or bell peppers, for additional flavor and nutrition.
FAQs
Can I make this chili without a slow cooker?
Yes, you can make it on the stovetop. Simply cook everything in a large pot over medium heat until the vegetables are tender and everything is warmed through.
How do I adjust the thickness of the chili?
If your chili is too thick, you can add more chicken broth. If it’s too thin, cook it uncovered for a while to let some liquid evaporate.
Is it possible to make this chili ahead of time?
Absolutely! You can prepare it the day before and store it in the refrigerator. Reheat it on the stove or in the slow cooker before serving.