Slow Cooker White Chicken Chili Recipes

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Put the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and a few grinds of pepper in a small bowl. Sprinkle the spices over the chicken.
• Add the beans, green chiles, garlic and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
• Remove the chicken to a medium bowl and shred with two forks.
• Combine the heavy cream and masa harina in a small bowl. Mix until smooth.
• Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.

EASY SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
• Cook on Low until flavors combine, about 8 hours.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Place 1 can of beans in slow cooker; mash with potato masher or spoon until smooth. Add second can of beans and all remaining ingredients to slow cooker; stir to combine.
• Cover; cook on LOW 8 hours or on HIGH 4 hours. Carefully separate chicken into bite-size pieces.

CROCK POT WHITE CHICKEN CHILI

Steps:

• Place chicken in a 4 quart slow cooker.
• Top with beans and corn.
• In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
• Cover and cook on low for 8 to 10 hours.
• Before serving, stir gently to break up chicken, then stir in the sour cream.
• Serve topped with green onions and jack cheese, if desired.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Place chicken breasts in the slow cooker and top with 2 cans of beans (reserve 1 for lateand remaining chili ingredients.
• Stir to combine and cook on low for 6-8 hours.
• When finished cooking, remove chicken breasts and shred, then add back to the chili.
• Remove 1 cup of broth from the chili and place in a blender with the remaining can of beans.
• Add shredded chicken and bean slurry to chili and cook on high 15 minutes.
• Serve with your favorite toppings.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Add the chicken, beans, corn, chicken broth, green chiles, onion, chili powder, cumin, oregano, garlic powder, salt and pepper to the slow cooker. WAIT TO ADD THE SOUR CREAM AND CILANTRO. Stir.
• Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
• When the cooking time is done, shred the chicken with two forks.
• Add the sour cream and cilantro. Stir.
• Serve and enjoy!

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
• Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
• Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Remove chicken from the slow cooker and shred, using two forks. Stir chicken, cilantro and lime juice into the slow cooker; season with salt and pepper, to taste. Serve immediately with desired toppings.

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
• If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
• Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
• To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
• Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• 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.
• 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.
• 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.
• 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.