Slow Cooker White Chicken Chili
In an effort to be one of those proper adults, I decided to meal prep. This included buying a few boxes of cereal, some pepperoni, a pound of butter, a couple apples, and everything for this soup. See, straight up adulting right there!
And I don't even have to tell anyone that I didn't slave away over the oven to make this soup. I threw it all in a slow cooker and went about my day. This basically meant that I could adult even harder.
This was one of my first meals in my new Instant Pot, and I was very happy with the results. I would say my adulting score went from a 54% to a 67% in only 8 hours. I mean, how many other activities allow your adulting score to go up that much?
On a side note: Why didn't I ever use a slow cooker before?!
On a side, side note: Is it just me, or do you worry about your house burning down when you leave the slow cooker on and then leave?
On a side, side, side note: Apparently "adulting" isn't a word. I know, right? It keeps autocorrecting adulating"...
Slow Cooker White Chicken Chili
Ingredients:
- 1 1/2 to 2 pounds boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 2 4-ounce cans diced green chili peppers, preferably "fire-roasted"
- 5 cloves garlic, minced
- 2 teaspoons cumin
- 1 1/2 to 2 teaspoons kosher salt
- 1 tablespoon taco seasoning (mine doesn't have salt in it. If yours does, you may want to cut back on the taco seasoning)
- 4 cups low-sodium chicken stock
- 1 13.5-ounce can cannellini or navy beans, drained and rinsed
- 1 13.5-ounce can garbanzo beans, drained and rinsed
- 1 13.5-ounce can of corn (I used fire roasted corn)
To serve: shredded Mexican cheese mix, lime wedges, chopped cilantro, Greek yogurt (or sour cream), hot sauce
Method:
Combine the chicken, onions, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, and taco seasoning in a 6-quart (or larger) slow cooker or Instant Pot (I used an Instant Pot). Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the chicken stock over top, covering the chicken and vegetables by an inch or so.
Place the lid on the slow cooker. Cook for 4 hours on high or 6 hours on low. I opted for 6 hours on low because I wasn't going to be home at the four hour mark. (It's fine to cook for 8 hours on low, if needed, but the chicken tends to fall apart a bit more when you shred after cooking, rather than staying in pieces.)
About 30 minutes before the end of cooking, remove the lid of the slow cooker and add the beans and corn. Taste and add another 1/2 teaspoon of salt or other seasonings as desired. This is where I'd recommend really spicing things up if they aren't flavored enough. Add the lid back on and cook for the remaining time.
Lift the chicken from the slow cooker and shred it into large, bite-sized pieces with two forks. Stir the chicken back into the soup.
Serve with shredded cheese, wedges of lime, chopped cilantro, and Greek yogurt/sour cream.
The soup will keep for 5 days refrigerated or 3 months frozen.
Adapted from the Kitchn's White Chicken Chili.
