Who loves a good crockpot meal?! They’re so easy, and this one is certainly a delicious one from The Pioneer Woman, Ree Drummond!
You can make this one your own! Reduce the beans or corn if you’re looking to cut a few more carbs! Make this crockpot white chicken chili for a cold winter day or really anytime of year!
Ingredients:
- 3 skinless, boneless chicken breasts (about 1 1/2 pounds)
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 2 tsp. dried oregano
- 1/2 tsp. paprika
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- Black pepper, to taste
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 4-ounce cans chopped green chiles
- 2 garlic cloves, minced
- 2 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 2 tbsp. masa harina
- 1 10-ounce bag frozen corn
- Grated Monterey Jack cheese and chopped avocado, for topping
- Lime wedges, for serving
Instructions:
- Put the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and a few grinds of pepper in a small bowl. Sprinkle the spices over the chicken.
- Add the beans, green chiles, garlic and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
- Remove the chicken to a medium bowl and shred with two forks.
- Combine the heavy cream and masa harina in a small bowl. Mix until smooth.
- Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.
Original recipe link: https://www.thepioneerwoman.com/food-cooking/recipes/a32450737/slow-cooker-white-chicken-chili-recipe/
Recent Comments