Gourmet White Chili in a Slow Cooker

Diane Hopson Smith

By
@DeeDee2011

Make life simple and still enjoy good taste. Put this chili in you slow cooker/crockpot. Serve it up with a wedge of sweet cheesy cornbread.

The combination of flavors in this chili is outstanding. We loved the velveeta and the cloves in this dish.

Serve this crowd pleasing chili on a cool day, rainy day or game day. Or if you are a chili lover like I am, any day of the week.

Adapted from my Fix and and Forget It Cookbook.

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Comments:

Serves:

8

Prep:

5 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 lb
dried great northern white beans
2 medium
onions, chopped
1 Tbsp
olive oil, extra virgin
4 clove
garlic, minced
8 oz chopped green chilies (i used two 4-oz cans)
2 tsp
ground cumin
2 tsp
dried oregano
1/4 tsp
ground cloves
1/4 tsp
cayenne pepper
2 lb
boneless, skinless chicken breast, cubed
6 c
chicken broth
1 1/2 tsp
salt
1/2 tsp
pepper
1 c
velveeta cheese, cubed
garnish with grated cheddar cheese, sour cream, salsa and/or jalapeno pepper slices

Directions Step-By-Step

1
Rinse beans and discard any dark or discolored beans. Cover with water and soak over night. Or follow directions on bag for quick method.
2
Saute onion in olive oil until tender. Add garlic, green chilies, cumin, oregano, cloves and cayenne pepper. Saute an additional 2 minutes.
3
Place all ingredients except for the velveeta cheese and garnishes in slow cooker; stir to combine.
4
Cover and cook 4 to 6 hours on high or 6 to 8 hours on low.
5
Add velveeta cheese the last 10 minutes of cooking time. Stir to incorporate.
6
Ladle into bowls and top with your favorite ganishes.

Serve with a wedge of sweet cheesy cornbread. We also like it served over rice. Enjoy!

About this Recipe

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: Mexican