Slow Cooker Cheesy Green Chili

If you are looking for something a little different to make this week for another get together or even just a cozy Sunday at home then I have some yummy Slow Cooker Cheesy Green Chili.

Course Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 8 25

Total Time 8 45

Servings

Calories 411kcal

Author Jennifer Draper

Ingredients

For chili base:

1/2 pound ground chicken
1/2 pound ground turkey sausage
1 pound tomatillos
1 pepper (jalapeno, poblano, anaheim)
2 cups salsa verde
16 ounces canned navy beans drained and rinsed
12 oz bottle beer
1 teaspoon cumin
1 teaspoon cilantro

For cheese sauce

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 cup shredded cheese (I used Monterey Jack)

Instructions

Cook ground chicken and sausage in skilled over medium high heat until fully cooked
Peel the husk from the tomatillos and rinse to remove sticky residue
Cut off and discard the stem end and chop the tomatillos into small bite sized pieces
Remove ends from pepper, remove ribs and seeds if desired and chop
Add all chili ingredients to crock
Cover and cook on low for 7-9 hours
When chili is done prepare the cheese sauce by melting butter over medium high heat in saucepan
Whisk in flour to form a paste
Slowly stir in milk while whisking until smooth
Bring to a simmer for 4-6 minutes until sauce thickens enough to coat spoon
Remove from heat and stir in cheese until melted and smooth
Stir into chili and let continue to heat for another 15 minutes

Notes

I cooked this in my 4.5 quart round slow cooker on low for 8 hours

Nutrition