Slow Cooker Creamy White Chicken Chili
This Slow Cooker Creamy White Chicken Chili is a delightful twist on classic chili that is perfect for any occasion. Adapted from a beloved Betty Crocker slow cooker recipe, it features tender, shredded chicken combined with hearty great northern beans or navy beans and sweet hominy or white corn. The rich and creamy base is enhanced with a zesty taco seasoning blend and green chilies, making it a deliciously comforting meal. Whether you're using fresh or frozen chicken breasts, this versatile recipe can also be prepared on the stovetop for those short on time. Serve it with a dollop of sour cream, and top with fresh green onions and Monterey Jack cheese for the ultimate comfort food experience!
8
Servings
N/A
Calories
10
Ingredients
Ingredients
boneless skinless chicken
1 1/4 lbs (whole)
great northern beans or navy beans
2 cans (15 ounces each) (drained and rinsed)
hominy or white corn
1 can (15 ounces) (drained)
taco seasoning
1 envelope (1 1/4 ounces) (ready to use)
chopped green chilies
1 can (4 1/2 ounces) (drained)
condensed cream of chicken soup
1 can (10 3/4 ounces) (ready to use)
chicken broth
1 can (14 ounces) (ready to use)
sour cream
1/2 cup (ready to use)
chopped green onion
to taste (optional, for garnish)
Monterey Jack cheese
to taste (optional, for garnish)
Instructions
1
Place the chicken breasts in the bottom of a 4-quart slow cooker.
2
Layer the drained and rinsed beans and drained hominy or corn over the chicken.
3
In a medium mixing bowl, whisk together the taco seasoning, chopped green chilies, condensed cream of chicken soup, and chicken broth until well combined.
4
Pour the mixture over the ingredients in the slow cooker, ensuring everything is evenly coated.
5
Cover the slow cooker and cook on low for 8 to 10 hours, or until the chicken is tender and easily shreds with a fork.
6
Before serving, gently stir the chili to break up the chicken and incorporate the ingredients. Then, add in the sour cream and mix well to combine.
7
Serve the chili hot, garnished with chopped green onions and shredded Monterey Jack cheese, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow Cooker Creamy White Chicken Chili?
This is a creamy twist on classic chili featuring tender shredded chicken, great northern or navy beans, and hominy in a rich, zesty base made with taco seasoning and green chilies.
How long does it take to cook this chili in a slow cooker?
The chili should be cooked on low for 8 to 10 hours until the chicken is tender and easily shreds with a fork.
Can I cook this recipe on the stovetop?
Yes, this versatile recipe can be prepared on the stovetop for those short on time by simmering the ingredients until the chicken is cooked through.
What size slow cooker do I need?
A 4-quart slow cooker is the recommended size for this specific recipe.
Can I use frozen chicken breasts?
Yes, this recipe can be prepared using either fresh or frozen boneless skinless chicken breasts.
Which beans are best for this white chicken chili?
Great northern beans or navy beans are recommended. You should use two 15-ounce cans, drained and rinsed.
What can I use instead of hominy?
If you do not have hominy, you can easily substitute it with one 15-ounce can of drained white corn.
What makes the chili base creamy?
The creaminess comes from the combination of condensed cream of chicken soup and the addition of sour cream at the end of the cooking process.
Do I need to shred the chicken before cooking?
No, place the whole chicken breasts in the slow cooker. They will become tender enough to shred with a fork after cooking for 8 to 10 hours.
When should I add the sour cream?
The sour cream should be stirred into the chili just before serving, after the chicken has been shredded and incorporated.
What are the suggested garnishes for this chili?
Common garnishes include chopped green onions, shredded Monterey Jack cheese, and an extra dollop of sour cream.
Is this recipe spicy?
The chili has a zesty flavor from the taco seasoning and green chilies, but the creamy base helps balance the heat, making it mild to medium.
How many servings does this recipe provide?
This recipe makes approximately 8 servings.
What kind of taco seasoning should I use?
The recipe calls for one standard 1 1/4 ounce envelope of ready-to-use taco seasoning.
Do I need to drain the green chilies?
Yes, the 4 1/2 ounce can of chopped green chilies should be drained before being added to the mixture.
Can I use chicken thighs instead of breasts?
While the recipe specifies breasts, boneless skinless chicken thighs can be used and may provide a slightly richer flavor.
How do I ensure the ingredients are evenly coated?
Whisk the taco seasoning, green chilies, soup, and broth in a separate bowl before pouring them over the chicken, beans, and corn in the slow cooker.
What type of broth is used?
One 14-ounce can of chicken broth is used to provide the liquid base for the chili.
Is this a one-dish meal?
Yes, it is categorized as a One Dish Meal because the main components and proteins cook together in a single pot.
Can I use low-fat sour cream?
Yes, low-fat sour cream can be used, though full-fat sour cream will provide a richer texture.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Can this chili be frozen?
Yes, though the texture of the creamy base may change slightly upon thawing. It is best to freeze before adding the final sour cream if possible.
What is the preparation style for the chicken?
The chicken is placed in the slow cooker whole and then shredded once fully cooked.
What if I don't have Monterey Jack cheese?
Mild cheddar, Mexican blend, or Pepper Jack cheese are excellent substitutes for Monterey Jack.
Is this recipe gluten-free?
To make it gluten-free, ensure the taco seasoning and condensed cream of chicken soup are certified gluten-free, as these often contain flour.
Can I add more vegetables to this chili?
Yes, diced bell peppers or onions can be layered in the slow cooker along with the beans and corn.
Should I cook the chili on high if I'm in a hurry?
While low for 8-10 hours is recommended for the best texture, you can typically cook it on high for 4-5 hours.
What is the origin of this recipe version?
This recipe is an adaptation of a popular Betty Crocker slow cooker recipe.
Do I need to add salt or pepper?
The taco seasoning and chicken broth usually provide enough sodium, but you can season to taste before serving.
What is the primary protein source?
The primary protein is 1 1/4 lbs of boneless skinless chicken, supplemented by the protein in the great northern or navy beans.