Slow Cooker White Chicken Chili is made for winter gatherings. Just chop and add the ingredients to your slow cooker and 5 hours later dinner is served!
Chili and the Super Bowl seem like a natural fit, and this Slow Cooker White Chicken Chili recipe is a tasty twist on your typical beef chili. Best of all, it uses rotisserie chicken to cut the cooking time in half.
I love using my slow cooker, especially when I’m entertaining. It’s an easy way to serve a great meal without being a slave in the kitchen. And this Slow Cooker White Chicken Chili is my new go-to this winter. My family is not a fan of really spicy foods, but that doesn’t mean we need to sacrifice flavor. I love that this recipe uses poblano peppers and green chiles which add depth to the chili without adding heat. I used one jalapeño (seeded) in this version, but feel free to add another if you want to up the spicy factor. And since it uses a short cut with rotisserie chicken I can put it together later in the day and still have dinner done.
Filled with flavors of the southwest, this slow cooker white chicken chili is a delicious addition to any cold winter night. Garnish with sour cream and chopped cilantro, serve it with chips for dipping and watch it disappear. If you’re lucky you’ll have some leftover for lunch tomorrow, but I’m not making any promises.
- 2 (14.5-ounce) cans white beans
- 1 medium jalapeno pepper, seeded and minced
- 2 medium poblano peppers, chopped
- 1 (4-ounce) can diced green chiles
- 1 large onion, chopped
- 1 tablespoon fresh garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 5 cups chicken broth
- Juice of one lime
- 1 rotisserie chicken, skin removed and meat shredded
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped cilantro leaves, optional
- Sour cream, optional
- Extra lime wedges, optional
- Drain and rinse the white beans. Mash half of the beans until chunky and set aside.
- In a the bowl of a slow cooker, add the beans, peppers, chiles, chopped onion, garlic, cumin and chili powder. Stir until peppers and onions are coated. Add chicken broth, lime juice, shredded chicken and cover. Heat on low for 5 hours.
- Season to taste with salt and pepper. Serve with chopped cilantro and sour cream and extra lime wedges if desired.
Want your chili a little thicker? Stir in 3 tablespoons of corn starch dissolved in warm water after 4 hours.