I tend to go in phases with meals and lately I’ve been really into using my slow cooker. Even though it’s almost July and not exactly slow cooker season, I’ve been enjoying the convenience of letting it do most of the work! Luckily there hasn’t been a heat wave yet to suppress my use of it yet. This recipe is a lovely combination of slow cooked chicken, white beans, peppers and spicy tex-mex flavors. I love the way slow cookers treat all kinds of meat–it just falls apart so nicely! And this recipe is no exception, the chicken turned out perfectly cooked and fall apart tender. As usual, slow cookers can vary by model so feel free to adjust cook time depending on how hot your cooker runs. This recipe can be adjusted based on your timing needs as well: cook on low for 6-8 hours or on high for 4 hours. I used chicken breasts for the meat but feel free to mix it up and add dark meat–thighs, wings, etc. It all gets shredded in the end anyways and that is about all the work that is required for this recipe. It doesn’t get much better than that!
Slow Cooker White Chicken Chili
Ingredients
- 2 tbsp butter
- 1 large yellow onion chopped
- 1 green bell pepper diced
- 3 oz canned diced green chile
- 4 cloves garlic minced
- 3 jalapenos seeds removed and minced
- 2 to 2 1/2 lbs chicken breasts thighs or drumsticks
- 30 oz white beans washed and drained
- 30 oz Cannellini beans washed and drained
- 2 cups white corn
- 1 tbsp cumin
- 1 tbsp paprika
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 4 cups chicken stock or more depending on desired consistency
- sea salt and pepper to taste
- cheddar cheese lime juice, diced tomatoes, cilantro and sour cream for garnish, optional
Instructions
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In a saute pan, melt the butter and add the onions, bell pepper and jalapenos. Cook covered on medium high heat for 6-7 minutes until soft.
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Add the garlic, cumin, paprika, chili powder, garlic powder, onion powder and oregano to the pan. Cook covered for about 1-2 minutes, or until fragrant.
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Transfer the onion/pepper mixture to the crock pot. Add the whole chicken breasts on top of the mixture.
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Pour the diced green chiles, beans, corn and chicken stock over the chicken.
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Cook on low for 6-8 hours or on high for 4 hours.
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During the last 30 minutes of cooking, remove the chicken from the slow cooker and shred with a pair of forks.
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Transfer the shredded chicken back to the pot and cook for the last 30 minutes.
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Ladle into bowls and garnish with shredded cheese, lime juice, diced tomatoes, cilantro and sour cream for garnish.
I’ve been very busy too lately so a slow cooker soup like this is just ideal for me to make. Thanks for the yummy idea!