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Slow Cooker White Chicken Chili

  • Prep
    15 MIN
  • Total
    4 HR 15 MIN
  • 6

Slow Cooker White Chicken Chili



  • 1 onion, sliced
  • 625 g (1 1/2 lb) boneless chicken thighs
  • 2 cans (540 mL/19 oz) white beans, rinsed and drained
  • 250 mL (1 cup) corn kernels
  • 500 mL (2 cups) chicken stock
  • 250 mL (1 cup) green salsa (“salsa verde”)
  • 4 cloves garlic, grated or minced
  • 10 mL (2 tsp) dried oregano
  • 5 mL (1 tsp) ground cumin
  • 5 mL (1 tsp) salt
  • 60 mL (1/4 cup) Scotsburn sour cream
  • Juice from 1 lime


To serve

  • 375 mL (1 1/2 cups) Armstrong Mexican Fiesta Cheese, shredded
  • Fresh coriander
  • Tortilla chips


  1. Set a skillet over medium-high heat. Add the olive oil and the pancetta and cook, stirring constantly, for 3 minutes. Add the shallot and garlic and cook for 2 minutes more.
  2. Transfer the pancetta mixture to the bowl of a slow cooker. Add the chicken broth, squash, rice, and white wine. Set the slow cooker to high and the timer to 1 hr 30 min. Give the risotto a good stir every 30 minutes (this will allow the rice to cook evenly).
  3. About 15 minutes before the risotto is done, preheat the oven to 200°C (400°F). Cover a baking sheet with parchment paper. Place the portobello mushrooms top side down on the baking sheet. Set aside.
  4. Once the timer is done, stir in 175 mL (3/4 cup) of the shredded Saputo Pecorino Romano cheese and Scotsburn cream and stir until the cheese is melted and the risotto is creamy. Turn off the slow cooker.
  5. Season the portobello mushrooms with salt and pepper. Fill each mushroom with about 250 mL (1 cup) risotto. Sprinkle with the remaining shredded Saputo Pecorino Romano Cheese. Bake for 15 minutes, or until the mushrooms are tender. Broil until the cheese is golden brown.


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Add a little zip to your dips, baked potatoes and casseroles with the fresh tanginess of a tried-and-true favourite: our sour cream!

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