When you have a hungry husband, and a picky toddler in the house, how do you feed everyone? My very good friend Kristyn at Carolina Fireflies suggested white chicken chili to me months ago. I’m sure I chuckled a little inside and thought to myself (beans? kids don’t eat beans). Well let me tell you, she was right!
So I’m sharing with you, my own twist on White Chicken Chili. Try it out and let me know what you think!
Slow Cooker White Chicken Chili
Prep time: 15 minutes
Cook time: 6-8 hours
- 2 Large Boneless Chicken Breasts
- 3 cups of Chicken Broth
- 2 tbsp Olive Oil, divided
- 1 Medium Sweet or Yellow Onion
- 2 cups Frozen Corn or 1 can White Corn, drained
- 2 cans Great Northern Beans, rinsed
- 1 can Mild Diced Tomatoes and Chilies, drained
- 1 Packet McCormick White Bean Chili Seasoning Mix
- 1 tsp Garlic Powder
- 1 tsp Cinnamon Powder
- ½ cup Sour Cream (reserved)
- Prepare slow cooker, sauté pan, and chop onion.
- Add 1 tsp olive oil to a non-stick skillet. Sauté chicken breasts at medium heat until browned. Remove from pan and place in slow cooker.
- Add remaining olive oil and chopped onion and cook over low heat until onion is translucent in color, be careful to not burn the onion. Add to slowcooker with chicken.
- Place all other ingredients, including 2 cups of chicken stock into the slow cooker except sour cream and stir. Cook on low heat for 6- 8 hours. *Tip: For firmer beans, add one hour before serving the dish.
- Immediately before servicing, remove chicken breasts and shred using two forks.
- Sir in sour cream (and additional 1 cup of HOT chicken broth if sauce is too thick).
- Return chicken to slow cooker and gently mix everything together.
Serve chili with remaining sour cream, corn tortilla strips, shredded cheese, avocado, or how about goldfish? Hey, its all about balance, right?
If you make this recipe for your family or next potluck, leave a comment here to let me know how you like it!