The slow cooker works well melding the flavors of leftover chicken, beans, fresh herbs and seasonings for a simple white chicken chili.
- 2 cups leftover or rotisserie chicken
- 1 bay leaf
- 1 tablespoon canola oil
- 6 cups chicken stock (leftover or canned)
- 2 cans (14.5 ounces each) great northern beans
- 1 large yellow onion, finely chopped
- salt and freshly ground pepper
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 ½ tablespoons ground cumin
- ¼-½ teaspoon cayenne pepper, optional
- 6 green onions, finely chopped
- ⅓ cup fresh cilantro, coarsely chopped
- sour cream for garnish, optional
- In a large, heavy frying pan over medium heat, add 1 tablespoon canola oil and the chicken. Brown chicken slightly to bring out the flavor. Add the onion, 1 teaspoon salt, several grinds of pepper and sauté until the onion is soft. Add the garlic, chili powder, cumin and cayenne to taste, and stir together for 2 to 3 minutes to release the flavors.
- Transfer contents to the slow cooker. Add the chicken stock, beans and bay leaf. Turn slow cooker on high and let cook for 6 to 8 hours.
- Discard bay leaves. Ladle the chili into bowls. Top each serving with a dollop of sour cream and garnish with green onions and cilantro.
Tips & Notes
Use the leftovers from our Slow Cooker Roast Chicken recipe to make this chili, or buy pre-cooked rotisserie chicken from your grocery store to save time.