Slow cooker white chicken chili
Slow cooker white chicken chili brings together white beans, tender chicken and a lightly creamy broth. This home-kitchen version uses canned beans and fully thawed chicken, with the dairy stirred in only after the meat is cooked.
Use a cooker sized for the quantity and follow its filling guidance. Cooking times vary with the appliance; a thermometer, not shreddability alone, checks the chicken.
Cool leftovers promptly in shallow containers and refrigerate. Reheat portions thoroughly using a suitable faster heating method before holding hot in a slow cooker.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
- 热量
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- 蛋白质
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- 脂肪
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- 碳水化合物
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| 烹饪时间 | — |
|---|---|
| 厨房操作时间 | — |
| 难度 | — |
| 辣度 | — |
| 菜系 | — |
| 过敏原 | — |
食材
2 份
第 1 步
Dice the onion. Add onion, chicken, beans, broth, chiles, cumin and oregano to the slow cooker. Stir the liquid around the meat and cover.
第 2 步
Cook on LOW for about 4–6 hours, following the appliance guidance. Check the thickest chicken piece reaches 165°F/74°C; continue cooking if needed. Avoid repeatedly lifting the lid.
第 3 步
Lift the cooked chicken onto a clean plate and shred with two forks. Return it to the cooker. Mash a small scoop of beans against the side to thicken the broth.
第 4 步
Stir in diced cream cheese until melted and evenly dispersed. Taste before salting because broth and canned chiles vary. Serve hot; do not use the warm setting to cook raw chicken.
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