What bean can I use for white.chicken chili?

You could use any white bean, but I already buy northern beans for my Northern Beans and Ham Soup and I like the mild, smooth flavor. Navy beans, cannellini beans, and pinto beans are good options also. Harvard Medical School says that consuming beans is a cheap and nutritious way to stay healthy!

How do you thicken white chicken chili?

Rather than adding starch to thicken, this chili is thickened with the smashed beans! Half are whole beans, and the other half are pureed to provide a thicker sauce, so it stands up against tortilla chips for scooping. You don’t have to puree/squish half the beans if you don’t want to, but you’ll end up with more of a soup instead. Squish the beans. You won’t regret it.

What is the difference between regular salsa and salsa verde?

Salsa verde is green rather than red, and uses tomatillos, garlic, onion, jalapeño, and cilantro. It’s delicious and tangy (often fire-roasted) and it gives this chili its oomph! If you can’t find salsa verde locally, you can make your own .

Can chicken chili recipes be frozen?

Yes. But since this slow cooker white chicken chili has cream cheese in it, you can only freeze it for 2-3 months. Any longer and the texture may not be the same since there is a dairy ingredient. But the taste will still be amazing! Be sure to store in an airtight container before adding to the freezer. I like to put our soup and chili in these containers so we can mix and match leftover soup night!

White Chili Chicken Chili | Easy Slow Cooker Recipe

Slow Cooker White Chicken Chili

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4.9 from 7 reviews

Hearty and delicious, this slow cooker white chili chicken chili is a creamy bowl of comfort food goodness. Packed with veggies and full of flavor, it’s the best chili recipe I’ve ever had!

Author: Tiffany
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 8 servings 1x
Category: Main Meals
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

3 cups cooked great northern beans, divided
½ onion, finely diced
3 garlic cloves, minced
1–2 cups chicken stock (how to make homemade chicken stock)
1 cup salsa verde
½ tsp oregano
(1) 4oz can diced green chilis
1 tsp cumin
¼ tsp crushed red pepper (optional)
8 oz cream cheese, cubed
1–2 carrots, diced (about 1 cup)
1 celery rib, diced (about ½ cup)
1 zucchini, diced (about 1 cup)
2 cups frozen corn
2 cups cooked shredded chicken (I used leftover chicken, but you can use raw at the beginning)
Optional toppings for serving: tortilla chips, sour cream, cheddar cheese, avocado, cilantro, lime

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Instructions

Measure 1 ½ cups cooked beans into the slow cooker and mash until they mostly resemble a puree. You can use a blender or a food processor to do this if you’d like.
Add onions, garlic, 1 cup of chicken stock, and salsa verde and stir well.
Add all the remaining ingredients except chicken.
Note: Add the crushed red pepper at this time if you’re using it. I’d suggest omitting if your family is sensitive to spicy foods, as the chilies and salsa provide enough kick on their own.
Cook chili on low for 4-6 hours, stirring occasionally and adding chicken about 1 hour before serving to warm through.
If the chili is too thick for your liking, add up to 1 cup of chicken stock. Note that the chili will thicken as it cools and will be noticeably thicker the next day.
Serve with optional tortilla chips, sour cream, shredded cheese, diced avocado, and chopped cilantro as desired.

Notes

Try my homemade tortilla chips recipe.
You could use any white bean for this recipe. I used northern beans.
Freeze white chicken chili for 2-3 months.
If you’d like to make it thicker, puree or squish some of the beans, which will provide a thicker sauce so it will stand up against tortilla chips for scooping.

Nutrition

Calories: 446

Find it online: https://dontwastethecrumbs.com/slow-cooker-white-chicken-chili/