Ree Drummond's Slow-Cooker White Chicken Chili

Ingredients

• 2 lb Chicken Breasts (boneless, skinless, trimmed)
• 2 tsp Ground Cumin (toasted for extra flavor if desired)
• 2 tsp Ground Coriander
• 1 tsp Paprika
• 0.5 tsp Crushed Red Pepper Flakes
• 1 tsp Dried Oregano
• 1.5 tsp Salt
• 0.5 tsp White Pepper
• 1 large Onion (diced)
• 4 pcs Garlic Cloves (minced)
• 2 pcs Fresh Jalapeños (sliced, unseeded for moderate heat)
• 4 pcs Celery Stalks (chopped)
• 2 pcs Green Bell Peppers (chopped, seeds removed)
• 1 can (4 oz) Roasted Green Chilies (chopped, liquid included)
• 1 lb Great Northern White Beans (soaked overnight, rinsed)
• 4 cup Low Sodium Chicken Broth
• 1 cup Whole Milk
• 2 tbsp Masa Harina (for thickening)
• 1 cup Frozen Sweet Corn
• 2 tbsp Lime Juice (freshly squeezed)
• 1 cup Monterey Jack Cheese (shredded)
• to taste Sour Cream (for serving)
• to taste Extra Shredded Cheese (for serving)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 8 pcs Corn Tortillas (warmed)

Instructions

1. Prepare Spice Mix

   Combine cumin, coriander, paprika, crushed red pepper flakes, oregano, salt, and white pepper in a small bowl.

   Time: PT2M

2. Season Chicken

   Sprinkle the spice mix evenly over the chicken breasts, coating all sides.

   Time: PT2M

3. Chop Vegetables

   Dice the onion, mince the garlic, slice the jalapeños (leave seeds for heat), chop the celery, and cut the green bell peppers into bite‑size pieces.

   Time: PT15M

4. Assemble in Slow Cooker

   Place the seasoned chicken breasts in the slow cooker. Add the chopped vegetables, roasted green chilies (with liquid), soaked and rinsed white beans, and pour in the low‑sodium chicken broth.

   Time: PT5M

5. Slow Cook

   Cover and set the slow cooker to LOW for 8 hours.

   Time: PT8H

   Temperature: Low

6. Thicken with Milk and Masa

   Thirty minutes before the end of cooking, whisk together milk and masa harina until smooth, then stir the mixture into the chili.

   Time: PT5M

7. Add Sweet Corn

   Stir in the frozen sweet corn and continue cooking for the remaining 30 minutes.

   Time: PT30M

8. Finish with Chicken, Lime, and Cheese

   Remove the chicken breasts, shred them with two forks, return the shredded chicken to the pot, then stir in lime juice and shredded Monterey Jack cheese until melted.

   Time: PT5M

9. Serve

   Ladle the chili into bowls. Top with a dollop of sour cream, extra shredded cheese, chopped cilantro, and serve with warmed corn tortillas on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

35g

Fat

10g

Fiber

8g