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Slow-Cooked White Chili with Chicken

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PREP TIME
25 min
COOKING TIME
480 min
TOTAL TIME
505 min
SERVINGS
10 servings
Dinner Mexican
Slow-Cooked White Chili with Chicken
Ingredients
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 onion, chopped
  • 3 large stalks celery, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground oregano
  • 1/8 teaspoon cayenne pepper
  • 1/2 (4 ounce) can chopped jalapeno peppers
  • 1 (6 ounce) can chopped green chilies
  • 2 1/2 cups chicken stock
  • 1 cup water
  • 3 (14.5 ounce) cans great Northern beans
  • 12 ounces sour cream
  • 1/2 cup heavy cream
Instructions
1
Preheat a large skillet over medium heat, and pour in olive oil to coat the bottom. Sear chicken until it reaches a deep brown color, 5 to 7 minutes
2
Add sliced onion and chopped celery to the skillet; sauté until they start to lose their crispiness, 2 to 3 minutes
3
Transfer the cooked chicken mixture to a slow cooker. Mix in minced garlic, ground cumin, dried bay leaves, salt, black pepper, oregano, a pinch of heat from cayenne pepper, diced jalapeños, chopped green chilies, chicken stock, water, and canned beans.
4
Simmer the chili on Low for 8 to 10 hours, or speed up the process by cooking it on High for 4 to 5 hours. Remove the bay leaf before serving; stir in a dollop of sour cream and heavy cream to add richness.