{"id":5448,"date":"2019-10-02T13:05:13","date_gmt":"2019-10-02T18:05:13","guid":{"rendered":"http:\/\/www.bowlofdelicious.com\/?p=5448"},"modified":"2020-01-15T15:43:45","modified_gmt":"2020-01-15T21:43:45","slug":"slow-cooker-white-chicken-chili","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/slow-cooker-white-chicken-chili\/","title":{"rendered":"Slow Cooker White Chicken Chili"},"content":{"rendered":"

This Slow Cooker White Chicken Chili<\/strong> is such an easy, healthy, creamy, and delicious crockpot recipe! Packed with lean shredded chicken breasts, fiber-packed beans, and veggies<\/strong> like corn, peppers, and celery, this soup is sure to warm you up and make you feel great. As a bonus, this recipe makes a TON<\/strong>, so you can freeze leftovers or serve it at a party (football food, anyone?). I like serving it topped with avocado, fresh cilantro, sour cream, hot sauce, and shredded cheese. You can also easily make it on your stovetop!<\/em><\/p>\n

\"A<\/p>\n

I’m not really sure how white chicken chili became a thing, since it’s unlike any other chili recipe I’ve ever had. And living in Texas, I can’t be going around calling any old thing “chili.” (Texans are VERY particular about the fact that chili has all beef and NO beans and don’t you dare try and argue. Believe me, I’ve tried.).<\/em><\/p>\n

Regardless of the semantics of the word chili<\/em>, I think we can all agree on one thing, Texan or not: this white chicken chili is DELICIOUS. It’s mild and simply flavored, which makes it perfect for the whole family. And it’s so easy to make in your slow cooker!<\/p>\n

\"The<\/p>\n

How to make White Chicken Chili in your slow cooker<\/h2>\n

To make this white chicken chili, cook chicken breasts, veggies, spices, and chicken stock in a crockpot, shred the chicken, and stir in a few more ingredients at the end just before serving.<\/p>\n

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  1. Place chicken breasts, diced celery and onions, a diced jalapeño, canned diced green chilies, ground cumin, salt, dried oregano, bay leaves, and chicken stock in a large slow cooker<\/a>. <\/strong>This recipe makes a TON, so you should use a 6-8 quart crockpot.<\/li>\n
  2. Cook on low<\/strong> for 5 1\/2 hours.<\/li>\n
  3. Remove the chicken breasts to a plate or cutting board and shred apart with two forks.<\/strong> Place the meat back into the crockpot.<\/li>\n
  4. Add canned beans and frozen corn to the soup.<\/strong> Continue heating for 15 minutes, until everything is warmed up.<\/li>\n
  5. Stir in sour cream and lime juice,<\/strong> just before serving.<\/li>\n<\/ol>\n

    I recommend using homemade chicken stock<\/a> if you can- it’s cheaper and way more delicious than store bought!<\/p>\n

    \"Removing<\/p>\n

    What to serve with white chicken chili:<\/h2>\n

    I’m a big fan of piling a bunch of fixings on top of a bowl of chili. For white chicken chili, these are the fixings I recommend:<\/p>\n