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You’ll love this white chicken chili any time of year, but especially in the Fall!
As soon as the weather starts to turn and the feeling of Fall comes over me, what’s the first thing I think of? My White Chicken Chili! It’s one of my favorite go-to meals for the Fall and it seems to be a family favorite too. My middle son, who never asks for anything, actually asks if I’ll make him some and I never mind because it’s not only super easy and quick to make, it’s nutritious and I have adapted the recipe to cook in the slow cooker all day.
I originally got the recipe over a decade ago from a friend of mine, Jen, who makes it every year for Halloween and I quickly followed her lead. Over the years I have changed it up here and there and have even adapted the recipe so I can prepare it in the morning and let it sit cooking in the slow cooker all day so that when we come home we walk into a scrumptious smelling home and have a hearty and satisfying easy meal all ready to enjoy.
My favorite All-Clad slow cooker I use that I purchased at WS, but here’s a link to get it at half the price.
I don’t know how I lived without it!
(click the picture to follow the link)
The white chicken chili is flavorful enough to enjoy on its own, but I put out little bowls of cheese, sour cream, cilantro and limes to add the perfect finishing touch. On occasion I’ve even been known to pull out all the stops and have some cut avocado too! If you’re not use to garnishing your chili, I highly suggest it. The flavors meld perfectly together and creates a complete flavor combination.
I’ve also learned that my family wants to enjoy more over the next couple of days, so I always make a double batch. I’ll post the recipe as a single batch, although I cannot remember the last time I made a single batch. Yes, it’s that good! My sister and her family, Mom and Dad can always be found around my table when I’m making my white chicken chili!
Slow Cooker White Chicken Chili (single batch)
My go-to Slow Cooker White Chicken Chili Recipe. Savory, hearty & very satisfying
- 15 ounces Great Northern Beans (do not drain)
- 15 ounces Cannellini Beans (do not drain)
- 4-6 tomatillos (diced)
- 16 ounces white corn (if canned, drained; if frozen simply add)
- 2 tsp Cumin
- 1/2 tsp Oregano
- 4 ounces diced green chiles
- 16 ounces chicken broth
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 medium brown onion (diced)
- 2 pounds chicken breast (cubed)
Place beans, tomatillos, corn, spices, green chiles and broth in a slow cooker on low heat (8 hours) or high (4 hours)
In frying pan sauté onion and garlic in oil until brown; add chicken, cook until chicken is almost all white; add this mixture to slow cooker
cook in slow cooker on low for 8 hours or high for 4 hours
top with Monterey cheese, avocado, sour cream, cilantro and lime
This year I’m going to try a recipe for a rustic bread that I found over on another blog I’m following, and I’ll let you know how I do. In the past I serve this chili with French baguette bread slices.
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Awesome chili!
This looks so delicious. A great weeknight meal to put together!
Such a delicious recipe. Perfect for those rainy days in when you want something savory and satisfying!