Slow Cooker White Chicken Chili is the perfect cold weather comfort food. This chili is seasoned with bold Southwestern spices and simmered in a crockpot for maximum flavor!
It’s officially 2018 and while I don’t usually make New Year’s resolutions, we ARE trying to recover from some serious eating over the last several weeks. I don’t know about y’all but I ate way too many cookies, too much red meat and an insane amount of goat cheese. I regret nothing. But, over the weekend Austin and I were craving ANYTHING besides holiday food.
Oh, and did I mention that it’s freaking frigid in Florida? Well, it is.
There’s nothing better than throwing dinner in the slow cooker on a cold, dreary day. That’s why this White Chicken Chili really hits the spot. It’s so simple to prepare because just about all the ingredients are canned or pre-packaged. I use a package of dry taco seasoning for this recipe because I love shortcuts. If you’d rather rummage through your spice rack, go for it! Use a combination of chili powder, cumin, salt and garlic powder for the same Southwestern flavors.
I love to serve chili with a plethora of toppings. Everyone likes their chili just a little different so it’s best to let your loved ones fix their own bowls. It’s more fun that way anyways. Since this White Chicken Chili has a Mexican twist, it pairs well with the usual taco fixin’s: jalapeños, jack cheese, sour cream and cilantro. If you’re watching your waistline, I recommend using Greek yogurt instead of sour cream. I hardly recognize a difference anymore.
I also doctored up a box of corn bread mix with jalapeños, cheese and corn because what’s chili without corn bread? Side Note: maybe it’s a bit sacrilegious to admit I use a box mix but there’s no shame in my corn bread game.
Give this White Chicken Chili a try this weekend and let me know how it goes.
Happy New Year Folks!
Kelsey Renee
Slow Cooker White Chicken Chili
Ingredients
- 1 pound chicken breast
- ½ large white onion (diced)
- 3 cups chicken broth
- 3 tablespoons dry taco seasoning (or one packet)
- 1 can corn (drained)
- 2 cans great northern white beans (drained)
- 2- 4 ounce cans green chilies
- 4 ounces cream cheese (I use reduced fat)
- ½ cup half-and-half
- salt and pepper to taste
Toppings (optional)
- Sliced jalapeño
- Sour cream or Greek yogurt
- Shredded Monterey Jack cheese
- Chopped cilantro
- Tortilla strips
Instructions
- 1. To large crockpot, add chicken breast, diced onion, broth and taco seasoning. Stir. Cook on high heat for 2 hours.
- 2. Remove chicken from crockpot and shred in a shallow pan or bowl. Return shredded chicken to crockpot.
- 3. Stir in corn, beans, chilies, half-and-half and cream cheese.
- 4. Cook on low for at least 1 hour and up to 3 hours. Add salt and pepper to taste.
- 5. Serve in bowls with your favorite toppings. Enjoy!
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