Ree Drummond’s MUST HAVE Slow-Cooker White Chicken Chili: A Hearty Comfort in Every Bite 🍴🤩
Introduction:
Step into the warm and inviting kitchen of Ree Drummond, also known as The Pioneer Woman, and discover a dish that’s perfect for any occasion: her Slow-Cooker White Chicken Chili. This recipe combines tender shredded chicken with white beans, zesty green chiles, and creamy Monterey Jack cheese, creating a comforting and satisfying meal that will warm your heart and soul. Whether it’s a chilly evening or a family gathering, this chili is sure to be a hit!
Why You’ll Love This Recipe:
Ree’s Slow-Cooker White Chicken Chili is not just easy to make; it’s also bursting with flavor! The slow cooking process allows the ingredients to meld beautifully, resulting in a dish that’s both hearty and comforting. Plus, it’s highly customizable—feel free to adjust the spice levels or add extra veggies! With just 25 minutes of prep time and 8 hours in the slow cooker, you’ll have a delicious meal ready to serve at dinner time without the fuss.
Ingredients:
- 6 boneless, skinless chicken breast fillets
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt and ground white pepper to taste
- 1 pound dried Great Northern beans, soaked overnight and rinsed
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cans green chiles, chopped
- 2 medium onions, diced
- 2 green bell peppers, chopped
- 1 jalapeño, sliced
- 4 cups chicken broth
- 1 cup whole milk
- 1/4 cup masa (corn flour)
- 1 1/2 cups frozen sweet corn
- Juice of 1 lime
- 1/2 cup grated Monterey Jack cheese (plus more for serving)
- Sour cream for serving
- Chopped fresh cilantro for serving
- Corn tortillas, warmed for serving
Directions:
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Prepare the Chicken and Seasoning: Start by adding the chicken breasts to your slow cooker. In a mixing bowl, combine the ground cumin, ground coriander, dried oregano, paprika, red pepper flakes, and a sprinkle of kosher salt and white pepper. Sprinkle this mixture evenly over the chicken.
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Layer the Ingredients: Add in the soaked and rinsed beans, chopped celery, minced garlic, green chiles, diced onions, chopped bell peppers, and sliced jalapeño. Pour in the chicken broth, then cover the slow cooker and set it to cook on low for about 7 1/2 hours, allowing the beans to soften and the flavors to meld together.
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Incorporate Creaminess: After the initial cooking time, mix the whole milk with the masa and stir this blend into the slow cooker. Add the frozen corn directly from the freezer and continue to cook for an additional 30 minutes, or until the sauce has thickened.
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Shred the Chicken: At this point, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot, add the lime juice, and sprinkle in the Monterey Jack cheese. Stir until the cheese has melted and everything is well combined.
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Serve: Ladle the chili into bowls and top with a dollop of sour cream, extra cheese, and a sprinkle of chopped cilantro. Don’t forget to roll up warm corn tortillas to serve on the side.
Conclusion:
Ree Drummond’s Slow-Cooker White Chicken Chili is not just a recipe; it’s an experience that captures the essence of comforting home cooking. With its dreamy textures and delightful flavors, this dish is perfect for cozy family dinners or entertaining friends. Get ready to impress your loved ones with a hearty meal that’s effortless to prepare and utterly delicious! Enjoy every warm bite of this culinary treasure.
Watch the video by Food Network
Video “Ree Drummond's MUST HAVE Slow-Cooker White Chicken Chili🍴🤩 The Pioneer Woman | Food Network” was uploaded on 09/16/2026 to Youtube Channel Food Network