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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.
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)
- 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.
Did you make the recipe? Tag @onemapletreelane on Instagram and hashtag it #onemapletreelane