Name: Slow-Cooker White Chicken Chili
Prep time: 15 min
Cook time: 490 min
Total time: 505 min
Yield: 6 - 8 servings
Ingredients: 6 boneless, skinless chicken breast fillets; 1 tbsp ground cumin; 1 tbsp ground coriander; 2 tsp dried oregano; ½ tsp paprika; ½ tsp red pepper flakes; Kosher salt and ground white pepper; 1 lb(s) dried Great Northern beans, soaked overnight and rinsed; 4 stalk celery, chopped; 4 cloves garlic, minced; 2 cans green chiles, chopped; 2 onions, diced; 2 green bell peppers, chopped; 1 jalapeno, sliced; 4 cups chicken broth; 1 cup whole milk; ¼ cup masa; 1 ½ cups frozen sweet corn; Juice of 1 lime; ½ cup grated Monterey Jack cheese, plus more for serving; Sour cream, for serving; Chopped fresh cilantro, for serving; Corn tortillas, warmed, for serving

Prep Time

15 min

Cook Time

8h 10 min

Yields

6 - 8 servings

A hearty white chicken chili that you can make ahead and serve for dinner or pack for a work lunch.

ingredients

boneless, skinless chicken breast fillets

tbsp ground cumin

tbsp ground coriander

tsp dried oregano

tsp paprika

tsp red pepper flakes

Kosher salt and ground white pepper

lb(s) dried Great Northern beans, soaked overnight and rinsed

stalk celery, chopped

cloves garlic, minced

cans green chiles, chopped

onions, diced

green bell peppers, chopped

jalapeno, sliced

cups chicken broth

cup whole milk

cup masa

1 ½

cups frozen sweet corn

Juice of 1 lime

cup grated Monterey Jack cheese, plus more for serving

Sour cream, for serving

Chopped fresh cilantro, for serving

Corn tortillas, warmed, for serving

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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Slow-Cooker White Chicken Chili

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