Slow Cooker White Chicken Chili Recipe
This White Chicken Chili will make a nice spicy change to the normal beef Chili con Carne. Serve with white rice and garlic bread.
Prep time: 15 minutes
Cook time: 4 hours – 8 hours
Serves: 4-6
Ingredients:
3 15-oz. cans Great Northern beans, divided
1/3 cup water
1½ lbs. boneless, skinless chicken breasts, cut into chunks
½ small red onion, diced
3-4 cloves garlic, chopped
1 4-oz. can mild green chilies
1 Tbs ground cumin
2 tsp chili powder
1 tsp Mexican oregano
1 tsp ground coriander
½ tsp chipotle pepper powder
3 cups chicken broth, preferably organic
Sea salt and black pepper, to taste
1½ cups Mexican blend cheese, finely shredded, divided
Optional, to serve:
¼ cup fresh cilantro, chopped
1 small avocado, diced
1 medium jalapeño pepper, sliced
2 large limes, cut into wedges
Directions:
1. Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans.
2. Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low.
