White Crock Pot Chili (With Tomatillo)

There are some dishes that just whisper comfort, that feel like a warm hug on a chilly evening. For me, this White Crock Pot Chili is one of those culinary embraces. I remember the first time I stumbled upon a variation of this recipe, it was on a rainy Saturday afternoon, and the thought of a slow-cooked, flavorful meal that required minimal fuss was incredibly appealing. The bright, tangy notes of the tomatillos were an unexpected but delightful twist on the usual chili, transforming it into something vibrant and uniquely satisfying. It quickly became a staple in my repertoire, a dish I could rely on for a delicious, fuss-free meal that always impressed.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 hours (on low)
• Total Time: 6 hours 15 minutes
• Servings: 10
• Yield: Approximately 10 servings
• Dietary Type: Gluten-Free (check broth and salsa labels for cross-contamination)

Ingredients

This chili is a symphony of bright flavors and tender textures, brought together in the most effortless way. The star of the show, beyond the tender chicken, is undoubtedly the tomatillo salsa, which lends a delightful tang and a beautiful pale hue to the finished dish.

• 2 (7-ounce) jars Heredez Tomatillo Salsa (or your favorite brand; a homemade version is also wonderful!)
• 1 pound chicken, diced into bite-sized pieces
• 1 garlic clove, minced
• 1 onion, chopped
• 1 (14-ounce) can chicken broth
• 1 (4-ounce) can green chilies
• 1 (15-ounce) can hominy, drained and rinsed
• 1 tablespoon cumin
• 1 bunch cilantro, chopped (for serving)
• Grated cheese (for serving; cheddar, Monterey Jack, or a Mexican blend work beautifully)
• Tortilla chips (for serving)

Equipment Needed

While this is a crock pot recipe, a few basic kitchen tools will help you get started:

• A large skillet for browning the chicken and aromatics.
• A cutting board and knife for chopping ingredients.
• A crock pot (slow cooker) of at least 4-quart capacity.
• A wooden spoon or heat-resistant spatula for stirring.

Instructions

The beauty of this chili lies in its simplicity. Browning the chicken and aromatics first develops a deeper flavor, but the rest is pure hands-off magic thanks to the slow cooker.

1. Begin by heating a tablespoon of oil (or cooking spray) in a large skillet over medium-high heat. Add the diced chicken to the hot skillet and brown it on all sides. This step is crucial for building flavor and giving the chicken a nice sear.
2. Once the chicken is mostly browned, add the minced garlic clove and chopped onion to the skillet. Sauté for another 2–3 minutes until the garlic is fragrant and the onion begins to soften and become translucent.
3. Carefully transfer the browned chicken, garlic, and onion mixture into your crock pot.
4. Add the remaining ingredients to the crock pot: the two jars of Heredez Tomatillo Salsa, the can of chicken broth, the can of green chilies, the drained and rinsed can of hominy, and the tablespoon of cumin.
5. Stir all the ingredients together in the crock pot to ensure they are well combined.
6. Cover the crock pot and cook on low for 6 hours. This low and slow cooking time allows the flavors to meld beautifully and the chicken to become incredibly tender.
7. Once the cooking time is complete, taste the chili and adjust seasoning as needed. You might want to add a pinch of salt or a touch more cumin, depending on your preference.
8. Serve the chili hot. Ladle it into bowls and garnish generously with fresh, chopped cilantro, a sprinkle of grated cheese, and a side of crunchy tortilla chips for scooping.

Expert Tips & Tricks

• Don’t skip the browning step: While you could throw everything into the crock pot raw, browning the chicken and aromatics first adds a depth of flavor that is truly remarkable and worth the extra few minutes.
• Hominy is key: The hominy in this recipe provides a wonderful texture, softening during the slow cooking process while still retaining a slight bite. Make sure to drain and rinse it well before adding.
• Salsa selection matters: Heredez is a popular choice for its bright, tangy flavor. If you can’t find it, opt for another good quality tomatillo-based salsa. The flavor profile will change slightly, but it will still be delicious.
• Spice it up (or down): If you prefer a spicier chili, you can add a pinch of cayenne pepper or a diced jalapeño along with the onions and garlic. For a milder version, ensure your green chilies are mild, or omit them if you find them too spicy.
• Make it creamy: For an even creamier chili, you can mash some of the hominy against the side of the crock pot with your spoon before serving, or even blend a small portion of the chili and stir it back in.

Serving & Storage Suggestions

This white crock pot chili is wonderfully versatile. It’s a complete meal on its own, especially when adorned with its traditional toppings. For a heartier meal, consider serving it alongside warm cornbread or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen and meld even further overnight, making leftovers just as, if not more, delicious.

To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. If the chili has thickened considerably, you can add a splash of chicken broth or water to reach your desired consistency.

Nutritional Information

Here is an estimated nutritional breakdown per serving, assuming 10 servings. Please note that actual values can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	147.3	–
Calories from Fat	–	68 g
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	7%
Protein	10.5 g	20%

(Note: The provided nutritional data had some formatting inconsistencies. This table presents the discernible values in a standard format.)

Variations & Substitutions

• Vegetarian/Vegan Option: While this recipe is chicken-based, you can easily transform it into a vegetarian delight. Substitute the chicken with an equal amount of cannellini beans or cubed firm tofu that has been pan-fried or baked until golden. For a vegan version, ensure your chicken broth is replaced with vegetable broth, and omit the cheese garnish or use a vegan cheese alternative.
• Different Proteins: Feel free to experiment with other proteins! Diced turkey breast or even pork tenderloin would also work well in this chili.
• Spice Level Adjustment: As mentioned, for more heat, add a diced jalapeño or serrano pepper with the onions. If you prefer it milder, ensure you use mild green chilies or omit them entirely.
• Adding Vegetables: For extra color and nutrients, consider adding a cup of frozen corn or some diced bell peppers (green or yellow would be lovely) during the last hour of cooking.

FAQs

Q: Can I make this chili ahead of time?
A: Absolutely! This chili is an excellent make-ahead dish. The flavors actually tend to meld and deepen overnight, making it even better the next day.

Q: What kind of tomatillo salsa should I use?
A: Heredez is a common and delicious choice, known for its bright, tangy flavor. However, any good quality tomatillo salsa will work. If you’re feeling ambitious, a homemade tomatillo salsa would be divine!

Q: Is this chili spicy?
A: The spice level will depend on the brand of green chilies you use and your tolerance. It’s generally mild to moderately flavorful, with the tang of the tomatillos being more prominent than the heat. You can easily adjust the spice by adding extra chilies or a pinch of cayenne.

Q: Can I use dried beans instead of hominy?
A: While hominy offers a unique texture, you could substitute with drained and rinsed canned white beans like cannellini or Great Northern beans. Add them during the last hour of cooking so they don’t become too mushy.

Q: What if I don’t have a crock pot?
A: You can adapt this recipe for a Dutch oven on the stovetop. After browning the chicken and aromatics, add all other ingredients to the pot, bring to a simmer, then cover and cook on very low heat for about 2-3 hours, or until the chicken is tender, stirring occasionally.

Final Thoughts

This White Crock Pot Chili with Tomatillo is more than just a recipe; it’s an invitation to savor simplicity and flavor. It’s the kind of meal that frees you up to spend time with loved ones or simply relax, knowing a delicious and satisfying dinner is coming together with minimal effort. The bright, zesty notes from the tomatillos elevate it beyond your typical comfort food, making it a dish you’ll want to return to again and again. Give it a try, and I suspect it will become a cherished recipe in your kitchen, just as it has in mine. Happy cooking!