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white chicken chili

Crock-Pot White Chicken Chili

Recipe for a White Chicken Chili made in a Crock-Pot and also cooks an entire chicken for the soup and stock.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 Quarts

Equipment

  • Crock-Pot
  • Cutting board

Ingredients
  

  • 1 Tbsp Oil
  • 3 Chicken Breasts
  • 1 Onion chopped
  • 2 Garlic Cloves minced
  • 1 tsp Cumin
  • 1/8 tsp Red Pepper Flakes
  • 2 cans White Beans
  • 2 cans Beans
  • 1 can Green Chiles chopped
  • 1 Tbsp Oregano
  • 1 can Fire Roasted Tomatoes
  • 1/2 cup Cheese shredded

Instructions
 

  • Spray a 9 X 13-inch baking dish with non-stick spray, then set aside.
  • On a cutting board, slice a whole chicken down the breastbone, cutting through the bones, then lay it skin-side up in the prepared baking dish.
  • Cook the chicken until it reaches a temperature of 165 degrees, between 45-60 minutes.
  • On a cutting board, dice the onion and mince the garlic and add them to the hot pan to sauté, then remove them from the pan and place in a bowl to cool.
  • Cut open the cans of beans, drain them in a sink colander, then pour the beans into the Crock-Pot.
  • Open the cans of chopped chilis and fire roasted tomatoes and then add the contents to the Crock-Pot.
  • To the Crock-Pot, add cumin, red pepper flakes and oregano, then stir to combine.
  • When the chicken is done, let it rest to cool. Once cooled, debone the chicken and add it to the Crock-Pot.
  • Reserve any juices and bones and make a stock for the White Chicken Chili, then add it to the pot.
  • Cook the White Chicken Chili on HIGH for 4-5 hours or LOW for 5-6 hours.
  • Serve with sprinkled cheese on top if desired and enjoy!
Keyword Crock-Pot, Crock-Pot White Chicken Chili, White Chicken Chili