Slow-Cooker White Chicken Chili

Total Time
8hrs 25mins
Prep
25 mins
Cook
8 hrs

The husband and I needed a meal that would be ready as soon as we got home and wouldn't need a side dish. On my never-ending quest to make a white chicken chili like one of our favorite restaurants, I came up with this. Caution: If you're like me and a little wimpy when it comes to heat, get some nonfat plain yogurt or low-fat sour cream to throw on top of this. It was spicy (IMO)! The husband thought it was great, although perhaps a little salty at first. (I think that may have been the spice packet's fault.) Inspired by BH&G

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Sprinkle the chicken with salt and pepper; cook at 350 degrees F for about 20 minutes or until no longer pink. (This can be done the night before and kept covered in the refrigerator.).
  2. Cut the chicken and veggies and throw them into the slow cooker. Add in the beans - two cans rinsed and drained and one can UNDRAINED. Add the jalapenos and seasonings; stir to combine. Add the chicken broth and water.
  3. Cook on low for 8 hours.