Best-Ever Slow Cooker White Chicken Chili Recipe

Ingredients 0/15

Step 1

Heat a cast iron skillet over medium-high heat. Toss in the tomatillos, onion, serrano pepper, and garlic, and cook them until they’re nicely blackened all over, turning them often—it should take about 7 to 10 minutes. Once the garlic is cool enough to handle, peel the cloves and pop them into a blender along with the charred veggies, cilantro, and a pinch of salt. Blend everything until it’s smooth.

Step 2

Pour the chicken broth, beans, chicken, cumin, and a little more salt into your slow cooker. Add the blended salsa on top and set it to cook on high for about 3 to 3 ½ hours, or until the chicken is tender.

Step 3

While that’s cooking, get your oven ready by setting the rack about 6 inches from the broiler and lining a baking sheet with foil. Place the Hatch peppers cut-side down on the sheet and broil them until their skin is blackened and blistered, which usually takes 5 to 8 minutes. Then, put the peppers in a bowl and cover it tightly with plastic wrap to let them steam and cool for around 10 minutes.

Step 4

Once the slow cooker time is up, scoop out a cup of the beans and mash them up a bit before stirring them back in. Take the chicken out and shred it with two forks, then add it back to the pot. Peel the cooled peppers, chop the flesh into bite-sized pieces, and stir those in along with the shredded Jack cheese.

Step 5

Let everything cook together for another 30 minutes or so, just until it’s heated through and the cheese has melted. Then, it’s ready to serve!