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Slow-Cooker White Chicken Chili

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Course autumn, Dinner, main dish, poultry, Super Bowl, weeknight meals, winter
Cuisine American, Comfort Food
Keyword American, Comfort Food, Super Bowl, autumn, dinner, main dish, poultry, weeknight meals, winter, CATEGORY: dinner, CATEGORY: main dish, CATEGORY: poultry, content-type: Recipe, contentId: 382082b6-fb52-4a0e-9a80-833ceb10e75a, displayType: recipe, FILTERTIME: >1HR, locale: US, OCCASION: autumn, OCCASION: Super Bowl, OCCASION: weeknight meals, OCCASION: winter, shortTitle: How to Make White Chicken Chili in a Slow Cooker, TOTALTIME: 07:50:00
Prep Time 20 minutes
Total Time 7 hours 50 minutes
Servings 4 servings
Calories 674
Author Ree Drummond

Ingredients

  • 3 skinless boneless chicken breasts (about 1 1/2 pounds)
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 2 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. kosher salt
  • Black pepper, to taste
  • 2 (15-oz.) cans cannellini beans drained and rinsed
  • 2 (4-oz.) cans chopped green chiles
  • 2 garlic cloves minced
  • 2 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • 2 tbsp. masa harina
  • 1 (10-oz.) bag frozen corn
  • Grated monterey jack cheese and chopped avocado, for topping
  • Lime wedges, for serving

Instructions

  • Put the chicken breasts in a 6- to 8-quart slow cooker. In a small bowl, mix together the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a few grinds of pepper. Sprinkle the spices over the chicken.
  • Add the beans, green chiles, garlic, and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
  • Remove the chicken to a medium bowl and shred with 2 forks.
  • In a small bowl, combine the heavy cream and masa harina. Mix until smooth.
  • Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.