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
SERVING SUGGESTIONS: Chopped cilantro, crumbled cotija or shredded Monterey jack cheese, for topping
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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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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This works well with 8 boneless, skinless chicken thighs as well. Sour cream can be subbed in for the cream cheese.