White Chicken Chili Slow Cooker
This delicious White Chicken Chili is a creamy, comforting dish that's perfect for any occasion. Made with tender chicken, white beans, and zesty spices, it simmers in a slow cooker for a rich flavor that the whole family will enjoy.
Equipment
- 1 slow cooker
- 1 large mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans (like cannellini or great northern) drained and rinsed
- 1 can (14 oz) low-sodium chicken broth
- 1 can (4 oz) diced green chilies
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup cream or half-and-half for a lighter version
- ½ cup shredded Monterey Jack cheese optional for serving
- 1 bunch fresh cilantro chopped, for garnish
- 1 lime wedges for serving
Instructions
- Prepare the chicken by placing the boneless, skinless chicken breasts in the slow cooker.
- In a large mixing bowl, combine the white beans, chicken broth, diced green chilies, onion, garlic, cumin, chili powder, oregano, salt, and pepper. Stir to mix well.
- Pour the bean mixture over the chicken in the slow cooker. Add the corn on top.
- Cover the slow cooker and cook on low for 6 hours or until the chicken is tender and easily shreds.
- After cooking, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the pot.
- Stir in the cream (or half-and-half) until fully combined.
- Serve hot, garnished with shredded cheese, fresh cilantro, and lime wedges on the side.
Notes
You can adjust the spice level by adding jalapeños or increasing the chili powder.
This chili freezes well. Store leftovers in an airtight container for up to 3 months.
Feel free to customize the toppings with avocado, sour cream, or tortilla chips for added texture and flavor.