Mohamed Shili This delicious Pioneer Woman Slow Cooker White Chicken Chili is prepared using chicken breasts, cannellini beans, green chiles, garlic, and chicken broth. This Slow Cooker White Chicken Chili recipe is a comforting dinner that takes about 8 hours to prepare and can serve up to 8 people.
Pioneer Woman Slow Cooker White Chicken Chili Ingredients
- 3 skinless, boneless chicken breasts (approximately 680 grams)
- 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
- Freshly ground black pepper, to taste
- 2 cans (425 grams each) of cannellini beans, drained and rinsed
- 2 cans (113 grams each) of chopped green chiles
- 2 cloves garlic, minced
- 480 ml low-sodium chicken broth
- 120 ml heavy cream
- 2 tbsp masa harina
- 1 bag (280 grams) frozen corn
- Grated Monterey Jack cheese, for topping
- Freshly chopped avocado, for topping
- Lime wedges, for serving
How To Make Pioneer Woman Slow Cooker White Chicken Chili
- Prepare the Slow Cooker: Position the chicken breasts snugly at the bottom of a 6- to 8-quart slow cooker to start the cooking process.
- Season the Chicken: In a small bowl, thoroughly mix the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a generous pinch of black pepper.
- Apply Seasoning: Evenly sprinkle the mixed spices over the chicken in the slow cooker, ensuring each piece is well-coated.
- Add Ingredients: Carefully add the drained and rinsed cannellini beans, chopped green chiles, minced garlic, and chicken broth into the slow cooker, and gently stir to integrate.
- Begin Cooking: Secure the lid of the slow cooker and set it to cook on low for 7 to 8 hours, ensuring the chicken becomes tender and easy to shred.
- Shred the Chicken: Once the cooking time is complete, remove the chicken, shred it using two forks, and keep it aside.
- Thicken the Chili: Combine the heavy cream and masa harina in a bowl until smooth, then pour this mixture back into the slow cooker with the shredded chicken and frozen corn.
- Finalize Cooking and Serve: Stir the contents well, replace the lid, and continue to cook on low for another 30 minutes. Serve the hot chili in bowls, topped with Monterey Jack cheese and chopped avocado, accompanied by lime wedges.
Recipe Tips
- Add a burst of freshness: Incorporate a handful of chopped fresh cilantro into the chili before serving to enhance the flavors with a touch of freshness.
- Enhance the texture: Try topping the chili with crispy tortilla strips for added crunch and a delightful contrast to the creamy texture of the dish.
- Adjust the heat: If you prefer a milder chili, reduce the amount of crushed red pepper flakes to just a quarter teaspoon or omit them altogether.
- Boost the flavor: Squeeze fresh lime juice into the chili just before serving to brighten the flavors and add a zesty twist.
- Experiment with toppings: Offer a variety of toppings like sour cream, diced red onions, or sliced jalapeños to let guests customize their bowl according to their tastes.
What To Serve With White Chicken Chili
Serve your hearty White Chicken Chili with jalapeño cheddar cornbread, quinoa and sweet potato salad, apple cider slaw, roasted Brussels sprouts, and a cucumber tomato salad for a delightful meal.
You can also pair it with avocado lime rice, or sweet corn pudding for additional unique and tasty options.
How To Store White Chicken Chili
To Refrigerate: Transfer the cooled White Chicken Chili to an airtight container and refrigerate. It will keep well for up to 4 days, retaining its flavor and texture. Be sure to reheat it thoroughly before serving.
To Freeze: Freezing this chili is not recommended as the dairy components may separate and affect the texture upon thawing.
How To Reheat White Chicken Chili
In The Oven: Transfer the chili into an oven-safe dish, cover it with aluminum foil, and reheat at 350 degrees Fahrenheit for about 20-25 minutes, or until hot throughout; stirring halfway through can help redistribute the heat.
In The Microwave: Place the chili in a microwave-safe dish, cover loosely, and heat on high for 3-4 minutes, stirring every minute to ensure even heating; sprinkle a little cheese on top before the final minute for added flavor.
In The Air Fryer: Reheat the chili in an air fryer-safe container at 320 degrees Fahrenheit for about 10 minutes; stirring halfway through the process helps maintain an even temperature throughout the dish.
Frequently Asked Questions
How can I thicken the chili if it’s too watery?
To thicken watery chili, you can add an extra tablespoon of masa harina mixed with a small amount of water. Stir this into the chili and allow it to simmer for an additional 10-15 minutes.
Can I use a different type of bean in this White Chicken Chili?
Yes, you can substitute cannellini beans with other white beans like navy or Great Northern beans. They offer a similar texture and flavor profile, making them a suitable alternative for this recipe.
Pioneer Woman Slow Cooker White Chicken Chili Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 33g
- Protein: 28g
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 75mg
- Sodium: 800mg
- Potassium: 650mg
- Fiber: 8g
- Sugar: 5g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Slow Cooker Yams
- Pioneer Woman Slow Cooker Corned Beef And Cabbage
- Pioneer Woman Mexican Chicken Casserole
Pioneer Woman Slow Cooker White Chicken Chili
Description
This delicious Pioneer Woman Slow Cooker White Chicken Chili is prepared using chicken breasts, cannellini beans, green chiles, garlic, and chicken broth. This Slow Cooker White Chicken Chili recipe is a comforting dinner that takes about 8 hours to prepare and can serve up to 8 people.
Pioneer Woman Slow Cooker White Chicken Chili Ingredients
How To Make Pioneer Woman Slow Cooker White Chicken Chili
- Prepare the Slow Cooker: Position the chicken breasts snugly at the bottom of a 6- to 8-quart slow cooker to start the cooking process.
- Season the Chicken: In a small bowl, thoroughly mix the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a generous pinch of black pepper.
- Apply Seasoning: Evenly sprinkle the mixed spices over the chicken in the slow cooker, ensuring each piece is well-coated.
- Add Ingredients: Carefully add the drained and rinsed cannellini beans, chopped green chiles, minced garlic, and chicken broth into the slow cooker, and gently stir to integrate.
- Begin Cooking: Secure the lid of the slow cooker and set it to cook on low for 7 to 8 hours, ensuring the chicken becomes tender and easy to shred.
- Shred the Chicken: Once the cooking time is complete, remove the chicken, shred it using two forks, and keep it aside.
- Thicken the Chili: Combine the heavy cream and masa harina in a bowl until smooth, then pour this mixture back into the slow cooker with the shredded chicken and frozen corn.
- Finalize Cooking and Serve: Stir the contents well, replace the lid, and continue to cook on low for another 30 minutes. Serve the hot chili in bowls, topped with Monterey Jack cheese and chopped avocado, accompanied by lime wedges.
