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slow cooked white chicken chili

(2 ratings)
DejaBast avatar
Blue Ribbon Recipe by
Tiffany Ash
@DejaBast
Woodburn, IN

I have been perfecting this recipe for the last 6 months trying to enhance each component and marry together the most amazing experience for chili lovers. I'm all about flavor and not singeing my taste buds off my tongue. However, for those who like to heat it up a bit, just add fresh jalapenos until your heart's content.

Blue Ribbon Recipe

An easy white chicken chili for football season. Using precut chicken breast strips means prep work is a cinch. We loved the rich and creamy broth along with the flavor from the Rotel, green chilies, and northern beans. A filling and satisfying meal. We liked that this wasn't super spicy chili so everyone could enjoy it. If you like a bit of spice, definitely top with sliced jalapenos.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 -12
prep time 20 Min
cook time 23 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooked white chicken chili

  • 1 pkg
    Tyson Grilled Chicken Breast Slices (frozen)
  • 1 can
    chopped green chiles (4.5 oz)
  • 5 can
    great northern beans (15.5 oz each)
  • 2 can
    Rotel diced tomatoes with lime juice and cilantro (10 oz each)
  • 2 pkg
    white chicken chili mix (any brand)
  • 32 oz
    chicken broth (low sodium)
  • 2 Tbsp
    chopped garlic from jar (or 2-3 cloves in garlic press)
  • 3 Tbsp
    lime juice (or squeeze 1/2 a fresh lime)
  • 3 tsp
    dried cilantro (or rough cut fresh cilantro 3 Tbsp)

How To Make slow cooked white chicken chili

  • Rinsing Northern beans.
    1
    Open all canned goods. Drain and rinse great northern beans in a colander. Turn your Crock Pot on to high and add the following ingredients.
  • Chicken broth, white chili seasoning, Rotel, chopped green chiles, garlic, lime juice, and cilantro in slow cooker.
    2
    Empty carton of chicken broth (32 oz) into Crock Pot. Add 2 packets of white chili seasoning mix to the broth and stir until seasonings have dissolved. Add 2 cans of Rotel, 1 can of chopped green chiles, garlic, lime juice, and cilantro. Stir mixture.
  • Stirring in chicken strips.
    3
    Add a package of frozen Tyson chicken breast strips and stir into the mixture.
  • Northern beans added to the slow cooker.
    4
    Finally, add great northern beans and stir mixture until evenly distributed. Put the lid on and let the magic happen for the next 24 hours.
  • White chicken chili simmering in the slow cooker.
    5
    I always like to get my chili to a nice rolling boil in the Crock Pot. Then turn it down to medium to cook during the day if I'm going to serve it the same night. If you have the time, I recommend turning your Crock Pot to low. The earlier you start your Crock Pot of chili, the better your chances are to have it the same night. You don't have to wait for 24 hours, but you know how chili is, the longer it cooks, the better.
  • 6
    My fiance loves to have his chili with steamed white rice, cheese, and sour cream. So as an option, steam some white rice on the side. I always use chicken broth to steam my rice when making this chili recipe. It really adds to the dish. Also, as I am garnishing my dish, as you see in the picture, I squeeze a little bit of fresh lime juice over the sour cream. Then, I top with some fresh cilantro leaves. It always gives it that fresh gourmet flavor. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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