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Slow Cooker White Chicken Chili
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Brief Description
White chicken chili prepared in the crockpot or slow cooker.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Southwestern
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Prep Time: 25 min(s)
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Cook Time: 480 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 13, 2021
Number of Servings:
Ingredients:
- 6 - boneless, skinless chicken breast fillets
- 1 tablespoons - ground cumin
- 1 tablespoons - ground coriander
- 2 teaspoons - dried oregano
- 1/2 teaspoons - paprika
- 1/2 teaspoons - red pepper flakes
- - kosher salt and ground white pepper
- 1 pounds - dried great northern beans soaked overnight and rinsed
- 4 stalks - celery chopped
- 4 cloves - garlic minced
- 2 cans - green chilies chopped
- 2 - medium onions diced
- 2 - green bell peppers chopped
- 1 - jalapeno sliced
- 4 cups - chicken broth
- 1 cups - whole milk
- 1/4 cups - masa harina
- 1 1/2 cups - frozen sweet corn
- - juice of 1 lime
- 1/2 cups - grated Monterey jack cheese plus more for serving
- - sour cream for serving
- - chopped cilantro for serving
- - corn tortillas warmed, for serving
Directions:
Add the chicken breasts to a slow cooker.
In a bowl, mix together the cumin, coriander, oregano, paprika, red pepper flakes and a little salt and pepper, then sprinkle this mixture over the chicken.
Add the beans, celery, garlic, canned chilies, onions, bell peppers and jalapeno to the crockpot. Pour in the chicken broth, cover with the lid and cook on LOW heat until the beans are cooked, the vegetables are soft and the flavors are thoroughly combined, about 7-1/2 hours.
Mix the milk with the masa and add mixture to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, about 30 minutes more.
Remove the chicken to a cutting board and shred using 2 forks to pull apart. Return the chicken to the slow cooker; add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt the cheese.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and fresh cilantro. Roll up warmed corn tortillas and serve on the side of the bowl.
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