Recipes

Slow Cooker White Chicken Chili

Regina Steele

Regina Steele

— 1 min read
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Slow Cooker White Chicken Chili

This recipe is so fast and easy to toss in the slow cooker before you head out the door in the morning! By the time everyone gets home after school, you'll have a hearty and healthy chili ready to chow down on!

**Want to make it Vegetarian: Omit the chicken, and add in 2 cans of beans of your liking. I've tried kidney and pinto, and both work really well. Or add in different Veggies that you and your family prefers. Potatoes also add a great stew type of texture, plus they absorb flavors really well.

Serves 6

Ingredients

    • 1 ½pounds boneless skinless chicken breasts chopped/cubed
    • 1 yellow onion, finely chopped
    • 2(15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini
    • 1Whole jalapeno chopped (seeded optional-depending on heat desired)
    • 1 cup frozen or fresh organic corn
    • 1 cup Chicken Broth (try my easy homemade broth)
    • 1 teaspoon granulated garlic powder
    • 1 teaspoon ground cumin
    • 1 1/2teaspoon kosher salt
    • 1 Tbsp Olive Oil

Cook Chicken in a skillet with olive oil until cooked through. Dump all ingredients into the slow cooker, and add Broth. Cook on LOW for 6-8 HOURS or HIGH for 3-4 hours.

I love adding some simple side salad or quick throw together corn bread on the side when I have time. But-this chili can easily stand alone for a meal.

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