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Best Slow Cooker White Chicken Chili
Best Slow Cooker White Chicken Chili
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Prep Time:
20 minutes
Cook Time:
220 minutes
Total Time:
240 minutes
Elevate your white chicken chili with flavorful hatch chiles and tomatillos, made effortlessly in a slow cooker.
Ingredients:
  • 1 pound tomatillos, husked
  • 0.5 onion, cut into 2 pieces
  • 1 serrano pepper
  • 2 cloves garlic, unpeeled
  • 0.5 cup chopped fresh cilantro
  • 2 (15 ounce) cans great Northern beans, drained
  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons ground cumin
  • 0.5 teaspoon salt, or to taste
  • 4 Hatch chile peppers, halved and seeded
  • 0.5 cup shredded jalapeno Jack cheese
Instructions:
  • In a hot cast iron skillet, blacken tomatillos, onion, serrano pepper, and garlic for 7 to 10 minutes, turning frequently. Peel garlic cloves, then transfer to a blender. Blend them with the blackened vegetables, cilantro, and salt until smooth.
  • Add chicken broth, beans, chicken, cumin, and salt to the slow cooker, then pour in the blended salsa. Cook on High for 3 to 3 1/2 hours until the chicken is tender.
  • Preheat the broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and lay Hatch peppers cut side down on the baking sheet.
  • Broil peppers until blackened and blistered, 5 to 8 minutes. Transfer to a bowl and tightly cover with plastic wrap to steam while cooling, approximately 10 minutes.
  • Take out 1 cup of beans from the slow cooker, mash them, then stir them back in. Shred the chicken breasts using 2 forks and mix them into the slow cooker. Peel, dice, and add the broiled peppers into 1-inch pieces. Sprinkle in the Jack cheese.
  • Simmer chili for an additional 30 minutes until warmed through.

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