Slow Cooker White Chicken Chili

Recipe by Catherine Pla

Serves 4-6

Slow Cooker White Chicken Chili

You may want more heat so feel free to add chili flakes, cayenne, or chili powder. Be sure to taste your chili before serving for heat and salt, to make it the way you prefer.

• 2-3 skinless, boneless chicken breasts

• 1⁄2 a large yellow onion, chopped

• 3 large garlic cloves, minced or pressed

• 1⁄2 t red pepper flakes, optional

• 1 1⁄2 t ground cumin

• 1 t dried oregano

• 1⁄2 t kosher salt

• 1⁄2 t chili powder

• 1⁄4 t smoked paprika

• 2 15 oz cans great northern or cannellini beans, rinsed and drained

• 11⁄2 c chicken broth

• 1 12oz jar salsa verde

• Chopped cilantro stems (use leaves for garnish)

• 1⁄4 c heavy cream or sour cream

• 1 c frozen (or canned) corn

Garnishes:

• Lime wedges

• Chopped green onions

• Chopped cilantro

• Cubed avocado

• Chopped cilantro

• Grated cheddar or Monterey Jack

• Sour cream

• Tortilla chips

Place chicken breasts in the bottom of a 6-quart (or larger) slow cooker. Add in the onion, garlic, spices, beans, broth, and salsa to the slow cooker and stir it all around the edges to combine. Cover and cook on low for 5-6 hours (or on high for 3 hours) until the chicken is cooked through (165 degrees on an instant read thermometer). Remove chicken to a plate. When chicken is cool enough to handle, shred with 2 forks or your hands. Set aside.

Use an immersion blender to puree about half the chili mixture to thicken it. If you don’t have an immersion blender, you can blend several ladlefuls in a blender, then return it to the pot. Stir in the shredded chicken, cream and corn. Cover and cook on high about 20 minutes, just to warm through. Taste and add salt if needed (probably) and a few grindings of black pepper. If you want more spice, stir in 1⁄2 teaspoon cayenne or more chili powder.

Serve with desired garnishes. It’s even better the next day.