Slow Cooker White Chicken Chili
This easy white chicken chili is made in the slow cooker with chicken, beans, corn, green chiles, and flavorful seasonings. Perfect for an easy family dinner. Also a freezer meal.
Ingredients
- 2 lb. chicken breasts
- 1/2 small white onion diced
- 1 jalapeno minced
- 1 clove garlic minced
- 1 4 oz. can chopped green chilies
- 1 can Rotel undrained
- 1 can Great Northern beans drained and rinsed
- 2 cans Bush's Chili Beans: Great Northern Beans
- 1 can whole kernel corn drained
- 1 tsp. chipotle chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 C. chicken broth
- 2 C. shredded pepper jack cheese divided
Garnish
- corn chips broken up (optional)
- sour cream optional
Instructions
- Mise en place!
- Combine all ingredients except shredded pepper jack (and garnish) in slow cooker. Cook on low for 6 hours.
- Remove chicken breasts. Shred. Return to slow cooker. Add 1 & 1/2 cups of pepper jack cheese. Cook 45 minutes or until cheese melted. Stir.
- Serve with remaining pepper jack sprinkled on top. You can also top with corn chips and sour cream, if desired.
Notes
*For freezer meal, mix all the ingredients (except for shredded pepper jack and garnish) and pour into two gallon size freezer ziploc bags. Lay them flat on a large jelly roll pan and freeze. After it's frozen, it can be stored in the freezer either flat or standing. To prepare for dinner, just place in large pan in fridge for about a day to allow it to thaw. Then cook as normal.
*If you would like it thicker, mix 2 Tbsp. cornstarch and 3 Tbsp. water in a small bowl. Whisk and add about 15 minutes before serving.