Best Slow Cooker White Chicken Chili

Hatch chiles and tomatillos take this white chicken chili to another level, though using a slow cooker keeps it easy and convenient.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 40 mins
• Total Time: 4 hr
• Calories: 310 Calories

Ingredients

• 1 teaspoon salt
• 4 cups chicken broth
• 2 teaspoons ground cumin
• 2 skinless, boneless chicken breast halves
• 2 cloves garlic, unpeeled
• 1 serrano pepper
• 1 pound tomatillos, husked
• 2 (15 ounce) cans great Northern beans, drained
• 4 Hatch chile peppers, halved and seeded
• 0.5 cup chopped fresh cilantro
• 0.5 teaspoon salt, or to taste
• 0.5 onion, cut into 2 pieces
• 0.5 cup shredded jalapeno Jack cheese

Recipe Instructions

Step 1

Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.

Step 2

Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.

Step 3

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.

Step 4

Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.

Step 5

Cook until chili is warmed through, about 30 minutes more.

Step 6

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.