Slow Cooker Zesty White Chicken Chili

June 7, 2018

I love this on cold fall days served with piping hot cornbread slathered with butter and honey. It's simple to make in the morning and have ready for dinner.

Prep: 15 mins
Cook: 6 hrs 5 mins
Yields: 12 servings

Ingredients

1 cup chopped onion (1/3 cup dehydrated or dry minced onions)

4 cloves garlic, minced

2 tsp. ground cumin

1 tsp. dried oregano, crushed

1/4 tsp. ground red pepper

3 (15.5 oz) cans great northern (white) beans, drained and rinsed (or 1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)

2 (4 oz) cans diced green chile peppers

4 cups chicken broth (4 tsp. chicken bouillon + 4 cups water)

3 cups chopped cooked chicken (3 (10 oz.) cans of chicken or 2 pints of home canned chicken-you can also use the water from the can as part of your chicken broth)

2 cups shredded Monterey Jack cheese (to make it extra zesty, use pepper jack cheese)

Sour Cream

Directions

1In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stir to combine.

2Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.

3Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.

Serve with my One Bowl Whole Wheat Cornbread.

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