Slow Cooker White Chicken Chili is perfect for the cooler weather we’re having right now. It couldn’t be easier to make- hello 10 minute prep- and it’s done in just over 3 hours. Dust of your slow cooker and let’s welcome fall, shall we?
I adore fall for so many reasons. The return of my favorite tv shows- I’m looking at you Scandal and The Good Wife– and I’m thrilled that I get to pull out my favorite sweaters to wear over leggings with boots. Crispy mornings, crispier nights and I swear you can smell winter in the air. Football Sundays, the Aspen trees with their brilliant yellow leaves, Halloween and Thanksgiving, and sitting in front of a fire to drink my morning coffee while I try to warm up and wake up slowly. Fall in the mountains is idyllic and I couldn’t be more happy that we’re smack dab in the middle of it here in Utah.
With all of fall’s charms though, also comes those pesky little virus’s that seem to run rampant this time of year. My little guy was home sick last week and missed a few days of school and now his brother has it. It seems like everyone has the sniffles, a stomach bug or some combination of the two. Having sick kids at home is the worst. I feel so bad that I can’t do much other than rub their tummies and put a cool washcloth on their foreheads. I go into mama bear mode when the kids are sick. I diffuse essential oils around the clock, rub the oils on their feet and do my best to make sure they’re staying hydrated and rested too.
While eating healthy is always a priority in our house, when any of us are feeling under the weather it becomes that much more important. I really believe in the healing power of food and the old adage you are what you eat is the foundation of well being. I know eating well is subjective- ask 100 people what that means to them and you’ll likely get 100 different answers- but for us eating well means home cooked meals, local and seasonal fruits and veggies, and water. Lots and lots of water. I’m convinced that drinking a TON of water helps to flush out those pesky little bugs. And soup! Soup is the most healing food EVER.
With two back-to-back sick kids in the house, I’m doing everything in my power to stay healthy myself. One, so I can take care of them and two, because I really hate being sick! Doesn’t everyone though? Since I was home anyway, I’ve spent a ton of time in the kitchen this last week taking full advantage and doing my best to make nutritious meals and nurse these kiddos back to health. Plus cooking distracts me from the fact that I’m going stir crazy taking care of sick kids which makes me want to drink too much wine which is exactly the opposite of me trying to keep myself happy. See how that works?
The best thing to come out of my kitchen this week was hands down this chili. It’s not super thick so you could easily get away with calling it a soup. It couldn’t be more simple and it literally preps in under 10 minutes. Done in just over 3 hours, this soup is great because you can put it on in the afternoon and still have it ready for dinner time. It’s hearty without being heavy and makes for great leftovers!
The real star in this chili is the the broth. It’s made with quality chicken stock, my favorite jarred salsa verde and what really makes it- Creme Fraiche from Vermont Creamery. Unlike sour cream, creme fraiche doesn’t curdle when you put into something hot to so it’s ideal when making soup or chili. It adds just enough richness without being heavy and gives the chili just the right bit of tang. Vermont Creamery’s creme fraiche uses fresh cream from a local dairy cooperative and it’s cultured into the most decadent, rich product. Seriously folks, I could eat this straight from a spoon. Don’t judge.
You could easily serve the soup with extra creme fraiche on top but I don’t think it needs it. I do love the addition of fresh tomatoes-so don’t skimp there- and feel free to use more or less cheese or leave off the avocado. Either way, this chili-soup is a winner and perfect for the chillier fall nights. Here’s to staying warm and healthy this fall season!
This recipe is part of a year long partnership with Vermont Creamery. I’m thrilled to create recipes featuring their gorgeous products here on Mountain Mama Cooks. As always, all opinions are my own. Thank you for reading and supporting the brands I love and trust which enables me to create more (and better!) content to share with all of you!
A slow cooker white chicken chili made with creme fraiche.
- 1 onion, diced
- 1 jalapeno, minced
- 2 anaheim or other mellow peppers, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 lb chicken boneless, skinless breasts
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 your favorite salsa verde
- 3 cups low sodium chicken stock
- 1- 14oz can great northern beans, drained
- 8 oz Vermont Creamery creme fraiche
- 2 roma tomatoes, diced
- fresh cilantro
- lime wedges
- diced avocado
- shredded cheddar cheese
- Put diced onions, jalapeño, anaheim peppers, celery and garlic in the bottom of a slow cooker.
- Place chicken on top. Sprinkle chicken with cumin, salt and oregano.
- Pour salsa verde and chicken stock in the bottom of the slow cooker.
- Cook on low for 3 hours.
- Remove lid and remove chicken. Using two forks shred the chicken and add back to the slow cooker along with the canned beans and creme fraiche; stir, cover and cook on low for another 30 minutes.
- To serve soup, ladle into large bowls and top with diced tomatoes, fresh cilantro, diced avocado, shredded cheese and a squeeze of fresh lime.