A hearty white chicken chili, with a spicy kick! With the slow cooker doing all of the work, it’s a perfect meal for any night of the week.
I knew it was coming. The day when I’d finish Veronica Mars and I’d have to become productive in the afternoon again. Someone tell me, did the show just abruptly end? Canceled without the chance to give the characters a good send-off? Because that ending was crap. Sorry to spoil it if you haven’t seen it, just brace for it to not end how you may want it to. I only hope that the movie wraps things up better.
Totally unrelated to my obsession with old shows…
It’s snowing again. Not yet, but soon. And we’re supposedly getting slammed with another foot, or so they’re saying right now. Things could change. And the last storm we were supposed to get 6-8+ or something like that and only got a dusting… so I’m not holding my breath here waiting for it to pile up. I’ll just wait it out and see what happens. We’re used to that around here. Just put up with the snow and deal with whatever shows up. But, I am ready for Spring. We got a tease of things to come over the weekend… nearly 50 degrees. Seriously, that’s a treat in February. Ahh… flowers, wattamelon roll, warmer weather and of course… longer days! It’s already starting and I’m super excited for that.
So because more snow is coming, and because it’s still very much Winter… here’s another totally comforting slow cooker recipe, perfect for any day of the week. It’s great for lunch or dinner and is truly both easy to put together and tasty. I shared a white chicken chili a while back, but wanted to share an updated, even better version.
An easy slow cooker white chicken chili, loaded with seasoned shredded chicken, veggies, beans and topped off with an essential sprinkling of Monterey Jack cheese and fresh jalapeño slices. This chili offers a nice spicy kick. This is an absolute must make. I know I say that a lot, but it’s true. I wouldn’t share something that isn’t really good.
Yield: Serves 4-8
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15 minutes
A hearty white chicken chili, with a spicy kick! With the slow cooker doing all of the work, it's a perfect meal for any night of the week.
1 1/2lb boneless, skinless chicken breast
3/4C green bell pepper, chopped
3/4C yellow onion, chopped
1 Jalapeño, diced
3 cloves garlic, minced
3: 15oz cans Northern white beans, drained and rinsed
11oz can corn, drained
1 1/2 tsp dried oregano
1/8 tsp cumin
1/8 tsp cayenne, optional
1/2 - 1 tsp red pepper flakes, optional
1 tsp ground black pepper
2 tsp salt
32oz chicken broth
Add all ingredients to the bowl of a 5-6 quart slow cooker. Cook on high for 4 hours. Remove chicken, shred and return to slow cooker. Divide among bowls. Serve with optional toppings such as cheese, jalapeño slices, sour cream, etc.
Baked by Rachel original
Slow cooker recipes to try:
Slow cooker enchilada soup
Slow cooker New England clam chowder
Slow cooker sausage and poblano chili
Slow cooker chicken parm meatball soup
Slow cooker chicken tortilla soup
Slow cooker loaded potato soup
Slow cooker mini meatball minestrone soup
Slow cooker chicken soup