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Slow Cooker White Chicken Chili from Marvel & Make at marvelandmake.com

Slow Cooker White Chicken Chili

Who doesn't love a comforting chili recipe? How about chili's more tame cousin prepared for you in a slow cooker? This White Chicken Chili recipe will be added to your family's rotation because it's easy, delicious, and truly goes a long way.
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Prep Time 5 minutes
Cook Time 8 hours
Course Main Course
Cuisine American
Servings 10 people
Calories 318 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 1 Medium Onion, diced
  • 1 Garlic clove, minced
  • 1-1½ lbs Chicken (I typically use breasts and tenderloins from a whole chicken)
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Chili Powder
  • 1 tsp Parsley
  • ½ tsp Black Pepper
  • 1 dash Nutmeg
  • 1 dash Cayenne
  • 15 oz Corn, canned and drained, or frozen
  • 15 oz White Beans (Great Northern or White Kidney Beans), canned and drained
  • 15 oz Black Beans, canned and drained
  • 15 oz Diced Tomatoes, canned
  • 8 oz Green Chiles, diced and canned
  • 4 cups Chicken Stock
  • 4 oz Cream Cheese

Instructions
 

  • Turn slow cooker on low.
  • Heat cast iron skillet or pan over medium high heat. Add butter and onion. Cook onion in melted butter 3-4 minutes, or until soft, stirring to prevent browning. Then add garlic and cook another minute. Pour onion and garlic mixture, along with any remaining melted butter, into slow cooker.
    4 tbsp Unsalted Butter, 1 Medium Onion, diced, 1 Garlic clove, minced
  • Return skillet to heat. Sear chicken in hot skillet just to brown the outsides, about a minute each side. (Chicken does not need to cook all the way through, just brown the outside.) Remove chicken and place in slow cooker.*
    1-1½ lbs Chicken (I typically use breasts and tenderloins from a whole chicken)
  • To the slow cooker, add the remaining ingredients EXCEPT the cream cheese. Cover and cook on low for 6 - 8 hours, or until chicken is completely done.
    1 tsp Salt, 1 tsp Cumin, 1 tsp Oregano, 1 tsp Chili Powder, 1 tsp Parsley, ½ tsp Black Pepper, 1 dash Nutmeg, 1 dash Cayenne, 15 oz Corn, canned and drained, or frozen, 15 oz White Beans (Great Northern or White Kidney Beans), canned and drained, 15 oz Black Beans, canned and drained, 15 oz Diced Tomatoes, canned, 8 oz Green Chiles, diced and canned, 4 cups Chicken Stock
  • About 15 minutes before chili is ready, use tongs to carefully remove the chicken. Let chicken cool slightly. Add cream cheese and stir until melted.
    4 oz Cream Cheese
  • Use two forks to shred chicken and return it to the pot. Stir and serve in bowls with a slice of cornbread or with tortilla chips on the side.

Notes

*You can completely skip cooking the onion and garlic, and searing the chicken first if you're crunched for time. This step adds a depth of flavor but isn't essential.

Nutrition

Calories: 318kcalCarbohydrates: 31gProtein: 16gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 857mgPotassium: 648mgFiber: 7gSugar: 6gVitamin A: 604IUVitamin C: 17mgCalcium: 78mgIron: 3mg
Keyword black beans, butter, canned beans, canned black beans, canned corn, canned green chilies, canned tomatoes, chicken, chicken meat, chili, cooked chicken, corn, crock pot, garlic, green chiles, Lima Beans, onion, slow cooker, tomato, tomatoes
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