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Almost White Slow-Cooker Chicken Chili
Almost White Slow-Cooker Chicken Chili
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Prep Time:
15 minutes
Cook Time:
270 minutes
Total Time:
285 minutes
Delicious and easy slow cooker white chili with a twist of salsa and tomato puree. Perfect for a comforting dinner!
Ingredients:
  • 2 pounds skinless, boneless chicken breasts
  • 4 cups chicken broth
  • 2 cups water, or as needed
  • 1 (15.8 ounce) can great northern beans, drained and rinsed
  • 1 (12 ounce) jar medium salsa
  • 1 cup tomato puree
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons dried oregano
  • 1 teaspoon molasses
  • 1 teaspoon paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground black pepper
  • 2 bay leaves
  • salt to taste
  • 4 ounces pepper jack cheese, cubed
  • 4 ounces Monterey Jack cheese, cubed
  • 1 green bell pepper, diced
  • 0.25 cup sour cream, or to taste
Instructions:
  • In a 6-quart slow cooker, mix together chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt. Gently stir to combine. Cover and cook on Low for 4 to 6 hours until the chicken is tender and easily falls apart.
  • Shred the cooked chicken and add it back to the slow cooker along with pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and let everything cook until the bell pepper softens and the cheeses melt into the chili, for 30 to 45 minutes more.
  • Season with salt, black pepper, and chili powder as desired, then discard bay leaves. Serve the dish warm, garnished with sour cream and extra cheese, if preferred.

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