A creamy, comforting white chili packed with tender chicken, white beans, green chiles, and warm spices—perfect for busy weeknights.
3 lbs Bowl & Basket Whole Fryer Chicken
8 oz Bowl & Basket Cream Cheese
16 oz Bowl & Basket Sour Cream
8 oz Bowl & Basket Shredded Cheese
2 cans white beans (15 oz each), drained
1 can green chiles (4 oz)
4 cups chicken broth
1 onion, diced
3 cloves garlic, minced
2 tsp cumin
1 tsp oregano
Salt and pepper to taste
Step 1: Remove skin from chicken and place in slow cooker.
Step 2: Add white beans, green chiles, chicken broth, onion, garlic, cumin, oregano, salt, and pepper.
Step 3: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is very tender.
Step 4: Remove chicken from slow cooker and shred with two forks, discarding bones.
Step 5: Return shredded chicken to slow cooker. Cut cream cheese into cubes and stir in until melted and creamy.
Step 6: Taste and adjust seasonings as needed.
Step 7: Serve hot, topped with shredded cheese, sour cream, and tortilla chips.
Chef's Tip: For extra creaminess, stir in cream cheese during the last 30 minutes of cooking. This chili tastes even better the next day!
Save by using Use affordable whole chicken from the sale circular and transform it into a hearty, restaurant-style chili that feeds the whole family. and Serve with Shredded cheese, sour cream, tortilla chips, and fresh cilantro.
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