When I think of chili, I think of my dad’s classic recipe that I have loved my whole life. It is very traditional, consisting of ground beef, tomatoes, beans and spices. It is simple and perfect!
I wanted to re-create my dad’s simple goodness in a white chicken chili. So, I added plenty of beans for the heart of the meal, chicken instead of beef, chicken broth instead of tomato juice and green chiles instead of tomatoes.
Making this meal in the slow cooker makes it super easy. Let it cook slowly all day and the chicken will shred easily with two forks. I make a sauce that I add near the end to thicken it slightly.
Slow Cooker White Chicken Chili
Makes approximately 8-10 servings (or 4-5 servings with plenty of leftovers for tomorrow night’s White Chili Stuffed Potatoes)
- 3 large chicken breasts (about 1.5 lbs)
- 4 cups chicken broth, divided
- 1 cup frozen corn
- 1- 7 oz can diced green chiles
- 2- 15 oz cans pinto beans
- 2- 15 oz cans white cannelini beans (or Great Northern beans)
- 4 T unsalted butter
- 1/4 cup flour
- 1 t. sea salt
- 1 t. fresh ground black pepper
- shredded cheddar cheese
- tortilla chips, crushed
- sour cream
- Add 2 cups chicken broth into a crock pot or slow cooker.
- Add chicken, beans, corn and green chiles. Cook on low for 6-8 hours or high for 3-4 hours, depending on crock pot.
- About 30 min. before serving, melt butter in a med. saucepan.
- Add flour and whisk for about 1 min. It will be thick and lumpy.
- Slowly add 2 remaining cups of chicken broth, whisking continuously, until smooth and thickened, about 2 minutes. Add salt and pepper and whisk to combine.
- Stir sauce into crock pot and let cook for about 30 more minutes.
- Add toppings and serve! Enjoy!!
- Save leftovers for tomorrow night’s White Chili Stuffed Potatoes