Bowl of Almost White Slow-Cooker Chicken Chili topped with cilantro and cheese

Almost White Slow-Cooker Chicken Chili

ByCasey Monroe

why make this recipe

Almost White Slow-Cooker Chicken Chili is a fantastic dish for any occasion. It brings warmth and comfort, especially on chilly days. This recipe is simple and perfect for busy families, as it cooks itself while you focus on other things. The creamy texture, combined with the flavors of chicken and spices, makes it a delicious go-to option for a hearty meal.

how to make Almost White Slow-Cooker Chicken Chili

Ingredients:

  • 2 pounds skinless, boneless chicken breasts
  • 4 cups chicken broth
  • 2 cups water, or as needed
  • 1 (15.8 ounce) can great northern beans, drained and rinsed
  • 1 (12 ounce) jar medium salsa
  • 1 cup tomato puree
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons dried oregano
  • 1 teaspoon molasses
  • 1 teaspoon paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground black pepper
  • 2 bay leaves
  • salt to taste
  • 4 ounces pepper jack cheese, cubed
  • 4 ounces Monterey Jack cheese, cubed
  • 1 green bell pepper, diced
  • 0.25 cup sour cream, or to taste

Directions:

  • Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.

  • Remove chicken from slow cooker, shred it, and return it to the cooker. Stir in pepper jack cheese, Monterey Jack cheese, and bell pepper. Cover and cook until the bell pepper is softened and the cheeses have completely melted into the chili, 30 to 45 minutes more.

  • Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

how to serve Almost White Slow-Cooker Chicken Chili

Serve the Almost White Slow-Cooker Chicken Chili hot in bowls. You can top it with a dollop of sour cream and sprinkle extra cheese on top for added flavor. This chili pairs well with tortilla chips or a slice of crusty bread for dipping. Enjoy it with family and friends for a cozy meal!

how to store Almost White Slow-Cooker Chicken Chili

To store leftover chili, let it cool to room temperature and then transfer it to an airtight container. Place it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Make sure to thaw it in the fridge before reheating.

tips to make Almost White Slow-Cooker Chicken Chili

  • For extra flavor, add diced jalapeños to the slow cooker for some heat.
  • Use a mix of beans, like pinto or black beans, for a different taste.
  • If you like it thicker, you can mash some of the beans in the chili before serving.

variation

You can make this chili vegetarian by replacing the chicken with a mix of vegetables like zucchini, corn, and bell peppers, along with vegetable broth for flavor.

FAQs

  1. Can I use frozen chicken?
    Yes, you can use frozen chicken in this recipe. Just add a little extra cooking time to ensure it’s fully cooked.

  2. Is this chili spicy?
    The chili has a mild flavor, but you can adjust the spice level by using hotter salsa or adding chili peppers.

  3. Can I make this chili in advance?
    Absolutely! You can prepare it a day ahead, let it cool, and store it in the refrigerator. Just reheat it when you’re ready to serve.