I am really excited to share this Slow Cooker White Chicken Chili recipe with you. Not only was it great, but I used a new method to make it that I think will open up all kinds of possibilities for soups in the slow cooker.
I used dry beans and bone-in chicken breasts. Usually, soup recipes will call for you to cook the chicken separately and then remove it from the bone before adding it to the soup. And if you already have chicken cooked and in the freezer, it’s a simple process to do that.
But I wanted to experiment with cooking the chicken in the soup. I’ve done this with boneless chicken before, but bone-in chicken gives a much better flavor. And it worked great! I loved simplifying the soup making to one step and one pot. I will be using this method a lot now!
With all of these soups for our Slow Cooker Soup Series, I’m aiming for recipes that don’t require any cooking or prep ahead of time, including pre-cooking meat. I want to find and create the easiest soups possible.
The only prep that this recipe requires is soaking the beans. This step couldn’t be simpler. Sort through the beans to find anything that needs tossed, then pour water over them and go to bed. It’s a one minute process, if you take your time. 30 seconds if you’re in a hurry. And if you forget to do the soak, you can do a quick soak in the morning.
Here’s what you’ll need. Well, part of it anyway. I ended up adding a few ingredients as I tweaked the recipe as I was creating it.
I altered two different recipes to come up with this one. The first is from Amy from Mom Advice. Her recipe uses canned beans and a rotisserie chicken and cooks on the stove top. I also used part of Pioneer Woman’s recipe. I liked how she thickened up the soup at the end, so I used that method in my version too. Pioneer Woman’s recipe calls for cooking the chicken ahead of time. Hers is a multi-step process that cooks on the stove top.
Serves: 8-10 servings
- 2 - 2½ lbs. bone-in chicken pieces (I used 2 very large chicken breasts)
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 can chopped green chilies
- 1 lb. great northern beans, soaked
- 2 tsp. cumin
- 1 tsp. oregano
- ⅛ tsp. cayenne pepper
- ½ - 1 tsp. chili powder
- 1 (32oz) box chicken broth
- 2 cups water
- salt to taste
- 2 Tbs. cornmeal
- 1 cup milk
- Place all ingredients in the slow cooker, except the cornmeal and milk.
- Cook on high 6-7 hours or low 8-9 hours.
- Remove chicken from soup and shred.
- Return chicken to soup.
- Stir cornmeal and milk together and add to the soup to thicken.
- Adjust seasonings and serve.