I love slow-cooker dinners. Just dump everything in the pot, set it on low, and I’ve got a tasty meal in time for dinner. Minimal cleanup. Minimal effort. And maximum flavor.
White chicken chili is one of my family favorites. We make this recipe regularly throughout the year because it’s cheap and filling to make. We love it in the summer because we don’t have to turn on an oven and heat up the kitchen. And we love it in the winter because it has a cozy warmth to it that just feels homey.
The salsa Verde and the black beans gives this chili its unique color, so my family lovingly gives it the nickname “swamp soup.” But it doesn’t taste swampy.
It tastes like heaven on a spoon.
Typically, we like to chop up cold avocados into chunks and serve it over the soup. The avocados act like ice cubes, cooling the soup and giving additional flavor.
However, you don’t have to stick to just cheese and avocados. We like this chili with a dollop of sour cream, and sometimes we like to crumble up tortilla chips and sprinkle those over the top as well.
Also, this recipe is freezer friendly. You can prep it in advance, and then cook it on a busy day when you don’t want to work hard to pull dinner together.
Slow Cooker White Chicken Chili AKA Swamp Soup
- 452 Grams Chicken Breasts (About 4 Breasts)
- 1440 Grams Chicken Broth (6 Cups)
- 520 Grams Salsa Verde (2 Cups)
- 850 Grams Great Northern Beans, Drained (Two 15-Ounce Cans)
- 425 Grams Black Beans, Rinsed and Drained (One 15-Ounce Can)
- 2 Grams Cumin (1 Teaspoon)
Slow Cooker Instructions
- Place chicken breasts, beans, salsa, and cumin in the slow cooker.
- Pour chicken broth over the ingredients.
- Cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- Carefully remove chicken breasts and cut into cubes. Return chicken breasts back to chili and then serve.
- Write the date, recipe name, and cooking instructions on the outside of a freezer friendly gallon-sized Ziploc bag.
- Place the chicken breasts, beans, salsa Verde, and cumin into the bag. If using chicken bouillon to make your broth, add the bouillon but not the water to the bag as well.
- Seal the bag and shake to mix and coat the chicken and beans with the salsa and cumin.
- Remove excess air from the bag and freeze for up to 3 months.
- When ready to cook, thaw in the fridge over night. Dump ingredients into the pot and add chicken broth (or water). Then cook as usual.
Did You Try It?
I know that the swampy color may make it hard to convince younger kids to eat. But hey, once they try it, they just might like it. My daughter loves seeing us use our Nessie ladle to scoop up the chili, and I just love eating the soup with fresh avocados.
If you tried it and enjoyed this recipe, feel free to leave your comments in the section below or give the recipe a rating.
Leave a Comment