{"id":178,"date":"2025-12-13T18:14:44","date_gmt":"2025-12-13T23:14:44","guid":{"rendered":"https:\/\/recipes.rockflo.com\/?p=178"},"modified":"2025-12-13T18:14:44","modified_gmt":"2025-12-13T23:14:44","slug":"slow-cooker-white-chicken-chili","status":"publish","type":"post","link":"https:\/\/recipes.rockflo.com\/?p=178","title":{"rendered":"Slow-Cooker White Chicken Chili"},"content":{"rendered":"
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Slow-Cooker White Chicken Chili<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a> \n
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Course <\/span>autumn, Dinner, main dish, poultry, Super Bowl, weeknight meals, winter<\/span><\/div>
Cuisine <\/span>American, Comfort Food<\/span><\/div>
Keyword <\/span>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<\/span><\/div><\/div>\n
Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>7 hours<\/span><\/span> hrs<\/span> 50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
Servings <\/span>4<\/span> servings<\/span><\/span><\/div>
Calories <\/span>674<\/span><\/div>
Author <\/span>Ree Drummond<\/span><\/div><\/div>\n
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Ingredients<\/h3>
  • 3<\/span> skinless<\/span> boneless chicken breasts (about 1 1\/2 pounds)<\/span><\/li>
  • 1<\/span> tbsp. ground cumin<\/span><\/li>
  • 1<\/span> tbsp. ground coriander<\/span><\/li>
  • 2<\/span> tsp. dried oregano<\/span><\/li>
  • 1\/2<\/span> tsp. paprika<\/span><\/li>
  • 1\/2<\/span> tsp. crushed red pepper flakes<\/span><\/li>
  • 1<\/span> tsp. kosher salt<\/span><\/li>
  • Black pepper,\u00a0to taste<\/span><\/li>
  • 2<\/span> (15-oz.) cans cannellini beans<\/span> drained and rinsed<\/span><\/li>
  • 2<\/span> (4-oz.) cans chopped green chiles<\/span><\/li>
  • 2<\/span> garlic<\/span> cloves<\/span> minced<\/span><\/li>
  • 2<\/span> c. low-sodium chicken broth<\/span><\/li>
  • 1\/2<\/span> c. heavy cream<\/span><\/li>
  • 2<\/span> tbsp. masa harina<\/span><\/li>
  • 1<\/span> (10-oz.) bag frozen corn<\/span><\/li>
  • Grated monterey jack cheese and chopped avocado, for topping<\/span><\/li>
  • Lime wedges, for serving<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Put the chicken breasts in a 6- to\u00a08-quart slow cooker. In a small bowl, mix together the cumin,\u00a0coriander, oregano, paprika, red pepper\u00a0flakes, salt, and a few grinds of pepper. Sprinkle the spices\u00a0over the chicken.<\/div><\/li>
    • Add the beans, green chiles, garlic, and\u00a0chicken broth to the slow cooker and\u00a0stir it all around. Cover and cook on low\u00a0until the chicken is cooked through and\u00a0easy to shred, 7 to 8 hours.<\/div><\/li>
    • Remove the chicken to a medium bowl\u00a0and shred with 2 forks.<\/div><\/li>
    • In a small bowl, combine the heavy cream and masa\u00a0harina. Mix until smooth.<\/div><\/li>
    • Return the chicken to the slow cooker\u00a0along with the masa mixture and corn.\u00a0Cover and cook until the chili is\u00a0thickened and the corn is warmed\u00a0through, about 30 minutes. Ladle the\u00a0chili into bowls and top with cheese\u00a0and avocado. Serve with lime wedges.<\/div><\/li><\/ul><\/div><\/div>\n
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