Almost White Slow-Cooker Chicken Chili

While not a 'true' white chili, due to the addition of salsa and tomato puree, it's still an easy and delicious meal to throw into the slow cooker and have dinner waiting for you! Stirring cheese directly into the chili adds creaminess and tons of extra flavor, too!

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 365 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 onion, chopped
• salt to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon molasses
• 1 teaspoon paprika
• 3 cloves garlic, minced
• 2 bay leaves
• 4 cups chicken broth
• 1 ½ teaspoons ground cumin
• 2 cups water, or as needed
• 2 teaspoons chili powder
• 1 green bell pepper, diced
• 1 ½ teaspoons dried oregano
• ¼ cup sour cream, or to taste
• 1 cup tomato puree
• 2 pounds skinless, boneless chicken breasts
• 1 (15.8 ounce) can great northern beans, drained and rinsed
• 1 (12 ounce) jar medium salsa
• 4 ounces pepper jack cheese, cubed
• 4 ounces Monterey Jack cheese, cubed

Recipe Instructions

Step 1

Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.

Step 2

Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.

Step 3

Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.