Slow Cooker White Chili
- Ready In:
- 6hrs 15mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 lb dried great northern beans (or 3 cans, drained)
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 (8 ounce) can diced green chilies (with liquid)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cayenne pepper
- 2 lbs boneless skinless chicken breasts (I leave them whole and shred them- you can dice if you prefer them that way)
- 6 cups chicken broth
- 2 cups grated cheddar cheese, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- sour cream
- salsa
- fresh cilantro
- tortilla chips
directions
- If using dry beans, cover with water and soak overnight. Drain, discarding water. If using canned beans, drain well and rinse.
- Saute onions in olive oil until soft. Add garlic, green chilies (incl liquid from can), cumin, oregano, cloves, and cayenne. Saute for 5 minutes. (You may skip this step if you're short on time).
- Place all ingredients into slow cooker except cheese and garnishes.
- Cover. Cook on low 8-10 hrs or high 4-6 hours.
- If whole chicken breasts were used, shred them and add them back to the crock pot. Add in 1 cup of cheese. Stir until melted.
- Serve with garnishes and remaining cheese.
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