Ree Drummond's Slow-Cooker White Chicken Chili combines shredded chicken, white beans, green chiles and Monterey Jack cheese for a hearty, reassuring meal.
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Take one sassy previous city woman, her hunky rancher hubby, a band of cute kids, a prolonged family, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Leader Lady. The Leader Woman is an open invite into Ree Drummond's life: The acclaimed blogger and very popular cookbook author concerns Food Network and shares her unique brand name of home cooking, from throw-together suppers to sophisticated events. The series, set versus the fish story of life at home on the range, is the next finest thing to in fact resting on a stool in Ree's kitchen area.

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Slow-Cooker White Chicken Chili
DISH THANKS TO REE DRUMMOND
Level: Easy
Total: 8 hr 25 min
Active: 25 minutes
Yield: 6 to 8 portions

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
1 pound dried Great Northern beans, drenched overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, sliced
1 jalapeno, sliced
4 cups chicken broth
1 cup entire milk
1/4 cup masa
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
Sliced fresh cilantro, for serving
Corn tortillas, warmed, for serving

Instructions

Add the chicken breasts to a slow cooker. In a bowl, blend the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then spray over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the cover on and cook on low up until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.

Mix the milk with the masa and add to the sluggish cooker. Include the frozen corn straight from the freezer and continue to prepare until the sauce has thickened, another thirty minutes.

Get rid of the chicken to a board and shred utilizing 2 forks. Return to the sluggish cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
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Ree Drummond's MUST HAVE Slow-Cooker White Chicken Chili The Pioneer Woman|Food Network

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