Bowl of slow cooker white chicken chili topped with fresh herbs

Best Slow Cooker White Chicken Chili

ByCasey Monroe

why make this recipe

Best Slow Cooker White Chicken Chili is a delicious, comforting dish that is perfect for busy days. It cooks slowly, allowing flavors to blend perfectly while you focus on other tasks. This recipe is simple, healthy, and bursting with flavor, making it a family favorite. Plus, it’s a great way to enjoy tender chicken and beans in a warm, hearty chili that everyone will love.

how to make Best Slow Cooker White Chicken Chili

Ingredients:

  • 1 pound tomatillos, husked
  • 0.5 onion, cut into 2 pieces
  • 1 serrano pepper
  • 2 cloves garlic, unpeeled
  • 0.5 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 2 (15 ounce) cans great Northern beans, drained
  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons ground cumin
  • 0.5 teaspoon salt, or to taste
  • 4 Hatch chile peppers, halved and seeded
  • 0.5 cup shredded jalapeno Jack cheese

Directions:

  1. Place tomatillos, onion, serrano pepper, and garlic in a hot cast-iron skillet. Cook until blackened, turning frequently for 7 to 10 minutes. Peel garlic cloves and transfer them to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.

  2. In a slow cooker, combine chicken broth, beans, chicken, cumin, and salt. Pour in the blended salsa. Cook on High until chicken is tender, about 3 to 3 1/2 hours.

  3. Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place Hatch peppers cut-side down onto the prepared baking sheet.

  4. Broil until the skin of the peppers blackens and blisters, about 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap to steam as they cool for about 10 minutes.

  5. Remove 1 cup of beans from the slow cooker, mash them, and stir back into the chili. Remove the chicken breasts, shred them with two forks, and add back to the slow cooker. Peel the broiled peppers, dice the flesh into 1-inch pieces, and add to the slow cooker. Sprinkle in the Jack cheese.

  6. Cook until the chili is warmed through, about 30 minutes more.

how to serve Best Slow Cooker White Chicken Chili

Serve Best Slow Cooker White Chicken Chili hot. You can top it with extra jalapeno Jack cheese, sour cream, or sliced avocado for added flavor. It pairs well with warm cornbread or tortilla chips on the side.

how to store Best Slow Cooker White Chicken Chili

To store leftovers, let the chili cool to room temperature. Place it in an airtight container and store in the refrigerator for up to 3 to 4 days. You can also freeze it for longer storage. Just make sure to thaw it in the fridge before reheating.

tips to make Best Slow Cooker White Chicken Chili

  • Use fresh ingredients for the best flavor.
  • Adjust the heat by adding more or fewer peppers according to your taste.
  • For a thicker chili, let it cook longer or add more beans.
  • Feel free to experiment with different toppings to customize your bowl.

variation

You can easily swap the chicken for turkey or even vegetarian alternatives like mushrooms or tofu for a meat-free version. Additionally, you can add corn or diced bell peppers for more texture and flavor.

FAQs

1. Can I leave out the tomatillos?
Yes, tomatillos add a unique tangy flavor, but you can omit them and use regular tomatoes if necessary.

2. How can I make this chili spicier?
Add more serrano or other spicy peppers, or include a dash of cayenne pepper or hot sauce to increase the heat level.

3. Can I use canned chicken?
Yes, you can use canned chicken to save time. Just add it toward the end of the cooking process to heat it through.