Slow Cooker White Chicken Chili
User Reviews
5
Slow Cooker White Chicken Chili
Description
The chili begins with chicken breasts layered with onions, canned white beans, diced green chilies, and seasoned broth in a slow cooker and cooked on low until the chicken is tender. After removing and shredding the chicken, a smooth mixture is made by cooking butter and flour into a roux before gradually whisking in milk to create a creamy base. This is then stirred back into the slow cooker along with the shredded chicken to thicken and meld flavors further.
This method yields a creamy, mildly spiced chili with a soft texture from the shredded chicken and beans. The gentle slow cooking allows flavors to develop fully. The combination of cumin, chili powder, and green chilies gives a balanced warming heat without overwhelming spice.
Serve the chili hot topped with tangy sour cream, melted Monterey jack cheese, crispy tortilla strips, fresh cilantro leaves, and a squeeze of lime juice to brighten the dish. These toppings add texture contrast and enhance the chili’s layered flavors, making it satisfying as a main course on cooler days.
Ingredients
- 2 pounds chicken breast boneless, skinless
- 1 small yellow onion chopped
- 2 cans (14 ounces, each) White beans drained
- 2 cans (4 ounces, each) green chilies diced
- 2 cups chicken broth
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1/2 teaspoon black pepper
- 1 ½ teaspoons salt
- 1/2 cup butter salted
- 3 Tablespoons all-purpose flour
- 2 cups milk (I use 2%)
Toppings
- Monterey jack cheese shredded
- sour cream
- tortilla strips
- cilantro fresh
- lime juice fresh
Instructions
- Place chicken breasts in the bottom of a 7-quart greased slow cooker. Top chicken breasts with the onion, beans, green chilies, chicken broth, chili powder, cumin, pepper and salt. Cover with lid. Cook on low heat 4 to 6 hours, or until chicken is thoroughly cooked and tender.
- Carefully remove chicken breasts from slow cooker and place on a cutting board. Set aside.
- In a medium saucepan, over medium heat, melt butter. Once melted, add the flour. Whisk constantly to combine with the butter. Pour milk in slowly, while continuing to whisk until mixture is thick, creamy and combined. This should take about 5 minutes or less. Pour this mixture into the slow cooker. Stir.
- Shred chicken breasts then place back into the slow cooker. Stir gently to combine. Cover with lid and cook another 20 to 30 minutes on low or until chili has thickened. Serve white chicken chili in individual bowls with desired toppings. Enjoy!
User Reviews
Overall Rating
5
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