This Green and White Slow Cooker Chile is one of my new winter favorites. It is something you can throw in the slow cooker mid-day and have ready to go for dinner after just a few hours.
Made with Many Pantry Ingredients
It is made with mostly ingredients you can keep on hand in your pantry. The "green" comes from canned Hatch or mild green chiles, and canned green enchilada sauce. The white comes from shredded rotisserie chicken, canned white beans, and half and half. The addition of sweet corn, onions, taco seasoning, and elote seasoning pulls it all together.
Ingredient Notes
A few notes on the ingredients: I prefer dehydrated onions for this dish. The dehydrating process gives the onions a slightly smokey flavor. I am not a fan of super spicy dishes. However, if you are, use hot Hatch chiles. I always keep frozen corn on hand and it works just fine, but fresh corn would also be a nice addition in the summer. I buy Elote seasoning at Trader Joe's, but if you don't have one near you order it online through Amazon.com.
Chile Toppings
Top this delicious Green and White Slow Cooker Chile with my Quick Pickled Red Onions, Cotija or shredded Jack Cheese, Avocado, and sour cream. I serve mine with tortilla chips for dipping and crumbling.
This recipe will feed a hungry crow of 8-10 with leftovers. It also freezes well. Just allow to cool completely then store in an airtight freezer-proof container or freezer zip lock bag. Allow to thaw for a few hours then reheat thoroughly on the stove.
More Great Green Chile Recipes
If you love Green Chiles the way I do be sure to try my Hatch Green Chile and Chicken Enchiladas or my Green Chile, Bacon, and Pepper Strata.
Green and White Slow Cooker Chicken Chile
Equipment
- 1 large slow cooker
- 1 Large Spoon
Ingredients
- 2 lb. cooked shredded chicken breast or rotisserie chicken
- 2 28 oz. cans of mild green enchilada sauce
- 1 c. of fresh roasted diced Hatch green chilis or 2 large cans
- 4 15 oz. cans of white beans
- 2 medium diced onions or 1 c. dehydrated diced onions
- 2 16 oz. bags of frozen white corn
- 1 quart of chicken stock
- 1 package of taco seasoning 1 oz.
- 1 ½ T. Trader Joe's Elote Seasoning
- 1 t. salt
- 2 c. half and half
- ½ c. flour
Instructions
- Add all of the ingredients to a large slow cooker except for the half and half and flour. Stir to combine.
- Cook on low for 6-7 hours or high 3-4 hours until everything is thoroughly heated through and the mixture is bubbling.
- Heat the cream to a low simmer then slowly whisk in the flour making sure it is fully incorporated and that there are not lumps.
- Add the cream and flour to the chili and cook for another 20-30 minutes tasting to ensure all of the flour is cooked out.
- Serve with Cotija cheese, sliced avocado, pickled onions, and sour cream. Top with crumbled tortilla chips.
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