After posting about our Chili Bar party last week I got a ton of requests for my White Chicken Chili recipe (both at the party and via email from you all!) Of course since you asked I felt obliged to make the recipe a second time this week (it’s good enough to eat weekly!) and share it with you here today.
You can make this chili either on the stovetop or in a slow cooker. If I’m making it on the stovetop I do the recipe exactly as below but instead of adding everything to the slow cooker I add it to a large pot and simmer on medium-low for at least two hours. Also if you work outside the home and want to throw it together quickly in the morning to cook all day, sear the chicken the night before and store in the fridge then dump everything in the crockpot in the morning-don’t skip the searing step, it helps keep the chicken juicy instead of dry!
Slow Cooker White Chicken Chili
Easy Slow Cooker White Chicken Chili is a great weeknight or party recipe. Cook on the stovetop or use your crockpot to make it extra easy!
4 chicken breasts, cut into bite-size pieces
2 tablespoons extra virgin olive oil
3 cans Great Northern Beans, undrained
1 tablespoon cumin
1 tablespoon chili pepper
1 teaspoon salt
1 teaspoon pepper
1 jalapeño pepper, finely diced (optional for extra spice)
In a large skillet, sear chicken until golden brown on the outside. Add to crockpot.
Add remaining ingredients to crockpot and stir to mix. Cook on low 6-8 hours or high 4 hours.
This recipe creates a pretty chunky chili. If you (like my husband) like a more soup-likconsistencycy you can easily add a cup of chicken broth to th crockpot to add more liquid.
I like to serve this chili topped with chopped green onions and Fritos! Or like at our chili bar party you can offer a big selection of toppings if you are feeding a crowd!
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