Slow Cooker White Chicken Chili(Featured Chef Uncle Ben)
Super easy
Fairly cheap
This creamy white chicken chili is something to change it up from the traditional chili. It's great to have on a cold day or to make any time of year if you like. This recipe is for using a slow cooker but it can certainly be made on the stove top. Like all chili's, don't be afraid to add your own little tweaks for extra heat or flavor.
Prep
Cook
| Category: | Chicken Recipes Dinner Recipes Soup Recipes |
| Seasons | All |
| Cuisine Type | American |
Ingredients
Ingredients Listed Below
| 2 Small Cans Green Chilies |
| 3 Large Chicken Breasts |
| 1 Large Onion (Finely Chopped) |
| 16 Oz Navy Beans (Drained) |
| 16 Oz Cannellini Beans (Drained) |
| 16 Oz Pinto Beans (Drained) |
| 16 Oz Great Northern Beans (Drained) |
| 16 Oz Great Northern Beans (Crushed) |
| 10 Oz Rotel |
| 6 Jalapenos (Diced) |
| 1 Cup Shredded Cheddar |
| 8 Oz Cream Cheese (Softened) |
| 1 Cup Heavy Whipping Cream |
| 1/4 Cup Sour Cream |
| 32 Oz Chicken Broth |
Slow Cooker White Chicken Chili Directions
- Add all ingredients except for the cream cheese, heavy cream, and sour cream to the slow cooker. The chicken can be raw.
- Add enough broth to cover everything. Cooked on Low for about 6-8 hours, or on High for about 4-6 hours.
- Remove chicken, confirm its cooked to an internal temperature of at least 165°F, shred, and return to slow cooker.
- Add remaining ingredients and stir until it is all incorporated. If your chili seems too thick you can add more chicken broth.
- Serve with jalapeños, crackers, sour cream, and top with a little oregano if you like.
