I have been wanting to blog this recipe for potted white chicken chili for a long time because it has been a huge success with my family!
I don't know how it is possible, but I was almost 30 years old before trying the white pepper for the first time. I was not a big fan of beans growing up, so chili in general was not always my favorite.
Well, my taste buds did a full 180 when I got a little older, and now I find that recipes using beans are often my favorite.
Crock Pot White Chicken Chili Recipe
I love almost all types of chili peppers these days, but I really love this slow cooker white chicken chili pepper. The flavor is so rich, creamy and delicious thanks mainly to the green peppers and sour cream in the recipe.
Also, for the record, I just can't get into the habit of calling a slow cooker a slow cooker. I was brought up calling it a slow cooker, even though I realize that Crock Pot
is actually a brand name.
Tell me that I'm not the only one!
RELATED: Be sure to check out my own clean turkey chili pepper for a lighter option!
I also like this recipe because I can let the chicken cook during the day while I work and finish the recipe closer to dinner.
The chicken turns out to be so tender that it literally melts into pieces by the time you start adding your beans.
If you like crock pot recipes, don't miss my easy crock pot pork chops! Also, how amazing is this pot jar gumbo?
Sour cream, which you add at the end of the process, really sweetens the flavor of green chilli and simply brings it together in a really special way.
This slow cooker white chicken chili recipe is one of my favorite family dishes and I find that I start craving it every year when the weather starts to get colder.
Yes, I plan to start again this week!
Do you like white pepper as much as I do?
2 pounds. boneless, skinless chicken breast
1 onion, chopped
2 garlic cloves, chopped
2 15.5-ounce can North Beans, rinsed and drained
2 15.5-ounce cans cannellini beans, rinsed and drained
2 cans (14.5 ounces) chicken broth
4 cans of 4 ounces chopped green peppers
1 teaspoon of salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 cups sour cream
Add the chicken breast to the slow cooker and garnish with garlic, salt, cumin, pepper, peppers and onion. Stir to coat the chicken breasts. Cover with chicken broth and cook on high for 4 hours or on low for 6 hours.
About 30 minutes before the end of cooking, remove the cover from the slow cooker and shred the chicken into bite-size pieces. Now add your beans and put the lid back on to finish cooking.
Turn off the slow cooker and remove the cover; stir in sour cream until incorporated.
Optionally, garnish with grated cheddar, fresh cilantro, green onions or avocado.