THE RECIPE JOURNAL · Main Course
Delicious Slow Cooker White Chicken Chili
Warm up your evenings with this creamy and comforting chicken chili that's packed with flavor and easy to make. Perfect for busy days, it lets the slow cooker do all the work while you relax.
FROM THE KITCHEN • Delicious Slow Cooker White Chicken Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a cast iron skillet over medium-high heat. Add the tomatillos, onion, serrano pepper, and garlic, turning them often until they’re nicely blackened, about 7 to 10 minutes. Once done, peel the garlic and toss it into a blender along with the blackened veggies, cilantro, and a pinch of salt. Blend everything until it’s smooth.
02
Step 2
Next, pour the chicken broth, beans, chicken, cumin, and a bit of salt into your slow cooker. Stir in the blended salsa, then cook on high for 3 to 3½ hours, until the chicken is tender.
03
Step 3
While the chili is cooking, set your oven rack about 6 inches from the broiler and preheat it. Line a baking sheet with foil and place the Hatch peppers cut side down on the sheet. Broil them for 5 to 8 minutes until the skin blisters and blackens.
04
Step 4
Once the peppers are done, put them in a bowl and cover tightly with plastic wrap. Let them steam and cool for about 10 minutes. Meanwhile, scoop out a cup of beans from the slow cooker, mash them, and stir them back in.
05
Step 5
Take the chicken out and shred it with two forks, then stir it back into the chili. Peel the cooled peppers, chop them into roughly 1-inch pieces, and add them to the slow cooker along with the Jack cheese. Let everything cook together for another 30 minutes until it’s heated through and delicious.
Why you’ll love it
This dish is creamy, comforting, and packed with protein. It’s easy to make and perfect for busy days. The slow cooker does all the work, making the flavors rich and well blended.
How to serve
Serve with warm cornbread or tortilla chips for a satisfying meal. Top with shredded cheese, sour cream, and fresh cilantro for added texture and flavor. A side of avocado slices also pairs nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems too thick. This chili also freezes well for up to 3 months.
