Slow Cooker White Chicken Chili with Honey Crisped Tortillas
A quick and easy dinner that makes the most of a heap of humble, affordable ingredients, this Slow Cooker White Chicken Chili comes together lowly and slowly in your slow cooker. Plus? I call upon two “secret” ingredients that really make this the best white chicken chili … maybe ever?Â
- Yield: Serves 4 to 6 1x
Ingredients
For the White Chicken Chili
- 3 boneless, skinless chicken breasts
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- Two 14.5-ounce cans of butter beans or great northern beans, drained and rinsed
- 1 heaping cup corn, either canned or frozen
- 2 tablespoons olive oil
- 1 teaspoon salt + lots of freshly cracked black pepper, plus more as needed
- 1.5 teaspoons Tajin seasoning (optional)
- 1 teaspoon garlic powder.
- 1 teaspoon cumin
- 1 teaspoon chicken stock concentrate
- 7 ounces to 1 cup salsa verde (mild or medium)
- 4 cups chicken stock
- 4 to 6 oz. cream cheese, at room temperature (or to taste)
SERVING SUGGESTIONS: Chopped cilantro, crumbled cotija or shredded Monterey jack cheese, for topping
For the Honey Baked Tortillas
8 small flour tortillas (taco sized)
Canola or vegetable oil, for brushing
2 tablespoons honey, for drizzling (store-bought)
Salt, as needed
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Instructions
For the chili
- Put everything through the salsa verde in the slow cooker. Pour over 3 cups of the stock, and reserve the last cup for later, if needed. Cook on low for 8 hours or on high for about 4 hours.
- When it’s ready, transfer the chicken to the cutting board and shred it with two forks. Put the cream cheese in the slow cooker and whisk to melt it in and to dissolve it into the broth (it will eventually). Return the chicken to the slow cooker. Taste and adjust the seasoning according to your preference.
- Serve with crumbled cheese and chopped cilantro and a pile of the crunchy, honey-baked tortillas for dipping (see below).
For the honey-baked tortillas
Preheat the oven to 375 degrees F. Lay the tortillas flat on a large baking sheet and brush with oil on the top sides. Warm the honey either in the microwave or on the stovetop, and brush all over the tops/surface of each tortilla. Season with salt. Bake until crispy and golden, about 7 to 9 minutes (keep an eye on them). Serve them whole or broken into big pieces, alongside or on top of the chili.
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Notes
This works well with 8 boneless, skinless chicken thighs as well. Sour cream can be subbed in for the cream cheese.