Nearly White Chicken Chili in the Slow Cooker

Ingredients 0/20

Step 1

Ad the chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, and all the spices—including chili powder, cumin, oregano, molasses, paprika, onion and garlic powder, black pepper, bay leaves, and salt—into your 6-quart slow cooker. Give everything a gentle stir to mix it all together. Cover and let it cook on Low for about 4 to 6 hours, until the chicken is really tender and falling apart.

Step 2

Once the chicken is cooked, take it out and shred it using two forks. Toss the shredded chicken back into the slow cooker, then stir in the pepper jack cheese, Monterey jack cheese, and chopped bell pepper. Put the lid back on and cook for another 30 to 45 minutes, or until the bell pepper softens and the cheese melts smoothly into the chili.

Step 3

Before serving, taste the chili and tweak the seasoning with more salt, black pepper, or chili powder if you’d like. Don’t forget to fish out the bay leaves. Serve it up warm, and if you want, add a dollop of sour cream and a little extra cheese on top for a nice finishing touch.