I love my crockpot. Throw everything in, run away, and several hours later … heaven. And what’s better during the cold winter months than a slightly spicy chili to warm your bones? How about a slightly spicy chili made in the crockpot, so you’re not slaving over the stove for hours trying to ensure the perfect flavor?
Here’s a recipe for a white chicken chili with a glorious creaminess thanks to a thickened sour cream sauce added to the chili for the last hour of cooking.
CROCKPOT WHITE CHICKEN CHILI
3-4 boneless, skinless chicken breasts
1½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
A dash of cayenne pepper
14.5-ounce can low-sodium chicken broth
4.5-ounce can chopped green chiles
15-ounce can white corn, drained
2 15.5-ounce cans white beans, drained (I use Great Northern beans)
3 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
¼ teaspoon white pepper
½ teaspoon kosher salt
½ cup sour cream
- Place chicken on the bottom of a crockpot.
- Add the chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn, and white beans. Cook on low for 6-7 hours.
- About an hour before serving, melt the butter over medium-high heat in a small saucepan. Whisk in the flour, and allow the mixture to bubble and brown a bit. After a few minutes, slowly whisk in the milk.
- Allow the sauce to simmer for about 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
- Pour the sauce into the crockpot and mix to combine. Add the sour cream and continue to mix.
- If the chicken has not already shredded when stirring, take out the large pieces and shred them with two forks. Return the chicken to the crockpot.
- Let the chicken chili cook on low one more hour.