Optional Toppings: Sour cream, Greek yogurt, shredded montery jack or cheddar cheese, feta cheese, salsa verde, tortilla chips
In a 6 quart slow cooker, mix together the stock, cumin, onion powder, minced garlic, salt, pepper, cayenne, bay leaves, onion, and chilies. Pour in 1 can of white beans without draining, and then rinse and drain the other can of beans and add to the slow cooker as well. Nestle the chicken in the liquid.
Cover and cook on low for 7-8 hours or high for 3-4 hours.
Discard the bay leaves and remove the chicken from the slow cooker and place on cutting board or in bowl.
While the chicken is removed from the slow cooker, use a hand held immersion blender to puree part of the chili--you only want to puree about 2 cups of the chili, as you want some of the beans to still remain whole. Alternatively, you can place 2 cups of the chili into a blender and blend until smooth and mix back into the slow cooker. (If blending, be sure to leave the lid on your blender open a crack to let steam escape.)
Slice up the chicken into bite size pieces, of use a hand held kitchen mixer to quickly shred your chicken. Return the chicken to the slow cooker and stir.
Top with your favorite toppings, such as sour cream, cheese, tortilla chips, avocado, and/or cilantro.
Be sure to only rinse and drain one can of the beans. The thick liquid from the canned beans helps to thicken and flavor this White Chicken Chili recipe.
Store leftover Chicken Chili in the fridge for 3-4 days and in the freezer for up to 3 months.
If you want a super creamy, decadent White Chicken Chili, add 4 ounces softened cream cheese to the crockpot for the last 30 minutes of cook time.