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Slow-Cooker White Chicken Chili with Salsa

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PREP TIME
15 min
COOKING TIME
270 min
TOTAL TIME
285 min
SERVINGS
8 servings
Dinner
Slow-Cooker White Chicken Chili with Salsa
Ingredients
  • 2 pounds skinless, boneless chicken breasts
  • 4 cups chicken broth
  • 2 cups water, or as needed
  • 1 (15.8 ounce) can great northern beans, drained and rinsed
  • 1 (12 ounce) jar medium salsa
  • 1 cup tomato puree
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon molasses
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • salt to taste
  • 4 ounces pepper jack cheese, cubed
  • 4 ounces Monterey Jack cheese, cubed
  • 1 green bell pepper, diced
  • 1/4 cup sour cream, or to taste
Instructions
1
Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Mix the ingredients together with a gentle motion to ensure they are well combined.
2
Cover and cook on Low for an extended period of time, typically 4 to 6 hours, until the chicken becomes tender and falls apart easily.
3
Take the cooked chicken out of the slow cooker, shred it into smaller pieces, and then return it to the same slow cooker. Add pepper jack cheese, Monterey jack cheese, and bell pepper to the mixture, stirring it in gently.
4
Continue cooking the ingredients together for an additional 30 to 45 minutes, or until the bell pepper is tender and the cheese has fully melted into the dish.
5
Taste and adjust the seasoning as needed, making sure it meets your desired level of saltiness, spiciness, and flavor. Remove the bay leaves from the slow cooker.
6
Serve the warm chili in bowls, topping it with a dollop of sour cream and an extra sprinkle of cheese if you prefer.