Sunday, October 1, 2017

Slow Cooker White Chicken Chili

Do you ever get a notion stuck in your head about a person, or a place, or a thing, that is there based upon no information at all, just simple stubbornness? That was me with white chili. There is just something about chili that, first of all is white, second, is made with chicken, that just seemed so wrong to me. Perhaps it's because I grew up eating chili that was a rich, chestnut color, loaded with smoky spices, and delicious ground beef, or, perhaps it's because the late Mr. O-P turned his nose up at even the notion of a white chili, that caused me to never look at a recipe for it at all.

That brings me to today. Why I suddenly decided to make white chili is anybody's guess; something just came over me. Perhaps it was based upon what I had in the fridge, namely rotisserie chicken diced up nicely, homemade chicken stock just waiting to be used, as well as a fresh container sour cream. Whatever the reason, I did.
Honestly, I had no idea what went into making white chili, so I looked at a number of recipes, read reviews, decided right off the bat that it was going to go into the crockpot because I did not want to stand over the stove, and this is the end result. I have to say, it's delicious. In fact, far better than I had anticipated. It is, yet again, one of those lackluster white foods that doesn't photograph well, but don't let that deter you from trying it. Topping it with fresh, chopped cilantro (or parsley if you don't like cilantro), a few chopped scallions, and a sprinkling of freshly grated pepper jack or cheddar, will make your bowl of delicious chili look all the more inviting.

This was easy to put together because I used rotisserie chicken. If you prefer, toss a couple of chicken breasts into the mix when you put everything into the crockpot, and shred it after about six hours of cooking on low. I'm sure it will be just as delicious.
Slow Cooker White Chicken Chili

1 medium onion, chopped
2 cloves garlic, chopped
1 ½ to 2 cups cooked chicken breast
1 14.5-ounce can cannellini beans, rinsed and drained
1 cup homemade chicken stock
1 4-ounce can chopped green chilies
½ teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon
Melissa’s Green Hatch Chile powder
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper
2/3 cup sour cream

Place all ingredients except the sour cream into your slow cooker, stir to combine . Cover and cook on low 5 to 6 hours. Stir in sour cream, and allow to heat through, about 15 minutes. Serve garnished as you see fit.

This post is linked to:


Stacey said...

I think I have all of this and just might make it tomorrow. Thank you ma'am. :)

Unknown said...


I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!

Julie's Creative Lifestyle said...

This looks and sounds so good for fall and winter.
Thanks for sharing at C&C with J&J.

Sandra Lee said...

I felt the same way before I tried White Chicken Chili for the first time. Now I love it! Also, this bowl is the perfect shade of green to complement the chili. Thank you for sharing with us this week at Celebrate Your Story, and I hope your week is going great.

Kathy Walker said...

Mmmmmm....good! This sounds so good. It is perfect for the cooler weather that is headed our way!

Miz Helen said...

This will be a great chili! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen

Cindy @ Dwellings-The Heart of Your Home said...

Looks delicious!
Thanks so much for sharing at AMAZE ME MONDAY!