Creamy White Crock Pot Chili with Tomatillo

The first time I tasted a white chili, it was a revelation. My grandmother, bless her heart, was a master of classic Tex-Mex – think smoky red chilis simmering for hours on the stovetop. But my aunt, a free spirit who’d spent years living in Santa Fe, brought a slow cooker full of something completely different to Thanksgiving one year. The tangy, bright flavor of tomatillos, the creamy texture, and the tender chicken…it was a completely unexpected delight. It proved chili could be so much more than just one thing.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Servings: 10
• Dietary Type: Gluten-Free

Ingredients

• 2 (7 ounce) jars of Herdez tomatillo salsa (or try homemade)
• 1 lb chicken, diced
• 1 garlic clove, minced
• 1 onion, chopped
• 1 (14 ounce) can chicken broth
• 1 (4 ounce) can green chilies
• 1 (15 ounce) can hominy
• 1 tablespoon cumin
• 1 bunch cilantro, chopped
• Grated cheese, for topping
• Tortilla chips, for serving

Equipment Needed

• Crock-Pot / Slow Cooker
• Skillet
• Knife
• Cutting Board
• Measuring Spoons
• Can Opener

Instructions

1. Begin by preparing the chicken. In a skillet over medium heat, brown the diced chicken along with the minced garlic and chopped onion. Stir frequently to ensure even cooking and prevent burning. The chicken doesn’t need to be cooked all the way through at this stage, just lightly browned.
2. Once the chicken, garlic, and onion are lightly browned, transfer them to the crock pot.
3. Add both jars of Herdez tomatillo salsa to the crock pot. If you’re feeling ambitious, you can certainly make your own tomatillo salsa from scratch. This will add an even brighter, fresher flavor to the chili, but the store-bought variety works wonderfully too.
4. Pour in the 14-ounce can of chicken broth. This provides the liquid base for the chili and helps to meld all the flavors together.
5. Add the 4-ounce can of green chilies. These add a mild heat and contribute to the overall Southwestern flavor profile. If you prefer a spicier chili, feel free to use a hotter variety of green chilies, or add a pinch of cayenne pepper.
6. Drain and rinse the 15-ounce can of hominy, then add it to the crock pot. Hominy, which is dried corn kernels treated with an alkali, gives the chili a wonderful chewy texture and a subtle corn flavor.
7. Stir in the cumin. This spice is essential for adding warmth and depth of flavor to the chili.
8. Give everything a good stir to ensure all the ingredients are evenly distributed.
9. Cover the crock pot and cook on low for 6 hours. The long cooking time allows all the flavors to meld together beautifully and the chicken to become incredibly tender.
10. After 6 hours, remove the lid and adjust the seasoning to your liking. Add salt and pepper as needed. Taste the chili and see if it needs more cumin, green chilies, or even a squeeze of lime juice to brighten the flavors.
11. Finally, serve the white chicken chili hot, garnished with chopped cilantro, grated cheese, and tortilla chips.

Expert Tips & Tricks

• For a thicker chili: Mash some of the hominy against the side of the crock pot during the last hour of cooking. This will release starches and help to thicken the chili. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry, and then stir that into the chili during the last 30 minutes of cooking.
• Boost the flavor: Add a squeeze of fresh lime juice right before serving. The acidity will brighten all the other flavors and add a refreshing zing.
• Make it creamy: Stir in a dollop of sour cream or Greek yogurt just before serving for an extra creamy texture. You can also use a dairy-free alternative like coconut cream or cashew cream for a vegan option.
• Spice it up: If you like a spicier chili, add a pinch of cayenne pepper, a dash of your favorite hot sauce, or use hotter green chilies.
• Homemade Tomatillo Salsa: For a truly exceptional chili, consider making your own tomatillo salsa. Roast the tomatillos, onion, garlic, and jalapenos under the broiler until slightly charred, then blend them together with cilantro, lime juice, and salt.

Serving & Storage Suggestions

Serve this White Crock Pot Chili hot, garnished generously with fresh chopped cilantro and your favorite grated cheese. A side of crunchy tortilla chips is a must for dipping and scooping. For a more substantial meal, consider serving it with a side of cornbread or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or warm it up in a saucepan on the stovetop over medium heat.

For longer storage, you can freeze the chili in an airtight container for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	147.3 kcal	N/A
Calories from Fat	N/A	47%
Total Fat	7.6 g	11%
Saturated Fat	2.1 g	10%
Cholesterol	34 mg	11%
Sodium	255.4 mg	10%
Total Carbohydrate	8.8 g	2%
Dietary Fiber	1.6 g	6%
Sugars	2 g	N/A
Protein	10.5 g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the chicken with white beans or extra hominy. You can also add other vegetables like corn, zucchini, or bell peppers. Be sure to use vegetable broth instead of chicken broth.
• Spicier: Add a jalapeño, serrano pepper, or a dash of cayenne pepper to the chili for extra heat.
• Smoked: Incorporate smoked paprika into the spice blend to add a smoky depth to the flavor. You could also use smoked chicken or turkey for a smoky protein.
• Creamier: For an even richer and creamier chili, stir in a can of cream of chicken soup (or cream of mushroom for a vegetarian option) during the last hour of cooking.
• Different Salsa: Experiment with different types of tomatillo salsa. Some are spicier, some are sweeter. You can also roast your own tomatillos and peppers for a completely customized flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in an Instant Pot instead of a crock pot?
A: Yes! Brown the chicken using the sauté function, then add all the ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.

Q: Can I use frozen chicken?
A: It’s best to thaw the chicken before browning it for optimal flavor and texture. Cooking frozen chicken in a slow cooker can sometimes result in uneven cooking.

Q: What if I don’t have hominy?
A: You can substitute it with another type of bean, such as great northern beans or cannellini beans. However, the texture will be slightly different.

Q: Can I make this ahead of time?
A: Absolutely! This chili is even better the next day after the flavors have had a chance to meld together. Prepare it a day in advance and store it in the refrigerator.

Q: What should I serve with this chili?
A: This chili is delicious with a side of cornbread, a dollop of sour cream, avocado slices, or a sprinkle of red pepper flakes for extra heat.

Final Thoughts

This White Crock Pot Chili with Tomatillo is a delightful twist on a classic comfort food. The tangy tomatillos, tender chicken, and creamy broth create a flavor combination that’s both satisfying and refreshing. I encourage you to try this recipe and make it your own – experiment with different spices, toppings, and variations to find your perfect bowl of white chili. Don’t be afraid to share your creations and feedback; happy cooking!