Slow-Cooker White Chicken Chili

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 8 hr 25 min
  • Active: 25 min
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Ingredients

6 boneless, skinless chicken breast fillets

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons dried oregano

1/2 teaspoon paprika

1/2 teaspoon red pepper flakes

Kosher salt and ground white pepper

1 pound dried Great Northern beans, soaked overnight and rinsed

4 stalks celery, chopped

4 cloves garlic, minced

2 cans green chiles, chopped

2 medium onions, diced

2 green bell peppers, chopped

1 jalapeno, sliced

4 cups chicken broth

1 cup whole milk

1/4 cup masa

1 1/2 cups frozen sweet corn

Juice of 1 lime

1/2 cup grated Monterey Jack cheese, plus more for serving

Sour cream, for serving

Chopped fresh cilantro, for serving

Corn tortillas, warmed, for serving

Directions

  1. Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
  2. Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
  3.  Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt. 
  4. To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

Let's Get Cooking!

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Anonymous

My chicken breasts were big so I only used 5. I might suggest just adding enough chicken to cover the bottom of the crockpot. Will probably only use 4 next time.<br /><br />Forgot to add the corn until after the first serving and I like it better without but that's just me I think.<br /><br />Used both cans of chilis and and also added salsa verde and the seasoning was good. <br /><br />Our guests loved it so that's all that matters!

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