White Chili Con Caucasian- American
Submitted by pstrivitt
Slow cooker white chicken chili with cannellini beans, green chiles, stewed tomatoes, and a bright kick of lime. Sear it on the stove, then let the crockpot do the rest.
YIELD
6 servingsPREP
20 minCOOK
8 hrsREADY
8 hrsHere’s a white chili that starts on the stovetop and finishes in the slow cooker, giving you the best of both worlds.
Chicken breast gets a quick sear for flavor, shallots and a generous amount of garlic soften in the pan, and then everything meets up with stewed tomatoes, green chiles, cannellini beans, and a Southwest spice trio of cumin, coriander, and oregano.
Simmer it briefly to build the base, then transfer to the crockpot and walk away for 8 hours. When you come back, hit it with fresh lime juice and top with sharp cheddar. That’s the kind of set-it-and-forget-it cooking that actually delivers.
Pro Tips
- Searing the chicken first isn’t just a suggestion. That browning adds a layer of flavor the slow cooker can’t create on its own.
- Use shallots instead of regular onion. They’re sweeter and more delicate, which suits a white chili nicely.
- Six tablespoons of lime juice sounds like a lot, but after 8 hours in the slow cooker, the chili needs that acid to brighten it back up.
- Top with sour cream, sliced avocado, or crushed tortilla chips alongside the cheddar.
Ingredients
Directions
Spray a large skillet with cooking spray.
Add olive oil and heat on medium high until hot.
Add diced chicken and sauté for 3 minutes or until done.
Remove chicken from skillet and set aside.
Add shallots and garlic and sauté until tender.
Stir in tomatoes, chicken broth, chili peppers and spices.
Bring to boil, reduce heat and simmer for 20 minutes.
Add chicken and beans, cook for 5 minutes, stir in lime juice and pepper.
Heat to a boil.
Add to crockpot and cook for 8 hours.
Serve in chili bowls, topped with cheese.
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