Slow Cooker White Chicken Chili

Finding and making a good chili has been on my mind for a while, specifically a white chicken chili. I had previously only made chili once before. It was a more traditional version calling for ground beef and tomato items. I have ever intention of revamping that recipe at some point in the coming weeks or months but until then I really wanted to do a different version.

As I seem to do a lot of lately, I hunted and searched through cookbooks and websites looking for the perfect white chicken chili recipe. None totally fit what I was looking for but as with other recipes I’ve done, I compared several side by side to give me an idea of where to go – cook times, general ingredients and suggestions. So what really was happening was an experiment. I love kitchen experiements, even more so when they turn out. There are bombs along the way, we all have them. But the experiments with really really good outcomes just have to be shared!

This particular chili is loaded with northern white beans, chicken, a handful of veggies and a lot of spices! It’s definitely hearty, perfect for any chilly fall or winter night. And it’s spicy without being overpowering. The flavors work wonderfully together. An absolute must for any cold weather slow cooking.

Slow Cooker White Chicken Chili

Easy and hearty slow cooker white chicken chili recipe. A perfect meal for any day of the week!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Soup
Cuisine: American
Keyword: Slow cooker
Servings: 6

Ingredients

  • 1 lb chicken breast
  • 3/4 C green bell pepper chopped
  • 1/2 C yellow onion
  • 1 jalapeño diced
  • 3 cloves garlic minced
  • 3: 15 oz northern white beans drained and rinsed
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 3 1/2 C chicken broth
  • 1 C Monterey Jack cheese shredded, for topping
  • sour cream optional
  • jalapeño slices optional

Instructions

  • Prepare veggies; mince garlic, dice jalapeno, chop green pepper and onion. Cut up chicken into bite sized cubes. Add to the bowl of a 6 quart slow cooker. Top off with spices and beans. Carefully pour in chicken broth. Gently stir to combine.
  • Prior to serving, stir 1 cup cheese into chili mixture until melted and spread throughout.
  • Serve warm topped with additional cheese or sour cream and jalapeno slices if desired. Makes aproximately 6 full servings.

Notes

An original recipe from Baked by Rachel
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