Slow Cooker White Chicken Chili
Serves: 8 servings
 
Slow Cooker White Chicken Chili - this is the perfect fall dinner recipe. Creamy, hearty, healthy, and the slow cooker does all the work!
Ingredients
  • 4 (6 ounce) boneless, skinless chicken breasts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 (4 ounce) cans chopped green chilis
  • 1 pound dried great northern beans, rinsed
  • 8 cups low sodium chicken broth
  • 2-3 teaspoons ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup whole milk
  • 2 tablespoons masa (cornflour) or cornmeal
  • optional toppings: grated monterey jack cheese, sour cream, fresh cilantro, tortilla chips
Instructions
  1. Add butter and olive oil to a large skillet over medium heat. Sauté onions and garlic for 2-3 minutes. Add green chilis and cook for 1-2 more minutes. Set aside.
  2. Put chicken breasts and dried beans in the bottom of a large (6-7 quart) slow cooker. Add the sautéed onion mix and chicken broth, cumin, paprika, cayenne pepper, salt and pepper.
  3. Cook on low for 6-8 hours or on high for 4 hours. When there is 30 minutes to an hour of cooking time left, mix together the milk and masa and add to the slow cooker.
  4. When the beans are soft and the chili has thickened, shred the chicken with two forks, stir, and serve with your favorite toppings..
Recipe by Simple as That at https://simpleasthatblog.com/slow-cooker-white-chicken-chili/