Slow Cooker White Chicken Chili
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
2 lbs boneless, skinless chicken breasts.
2 (15 oz) cans of white beans (like cannellini or great northern beans), drained and rinsed
1 (15 oz) can of white beans, mashed
4 cups chicken broth
1 (4 oz) can of diced green chiles
1 large onion, diced finely
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
1 cup frozen corn
Juice of 1 lime
1/4 cup chopped fresh cilantro (plus more for garnish
1/2 cup sour cream (for stirring in at the end, optional)
1/2 cup shredded Monterey Jack or Pepper Jack cheese (optional)
1 tsp ground Mexican oregano
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper (optional, for heat)
- Additional Garnishes
Diced avocado
Pickled or fresh sliced jalapeños
Corn or Tortilla Chips
Directions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker.
- Build the Base: Add the onion, garlic, green chiles, cumin, coriander, oregano, chili powder, paprika, and cayenne (if using). Season with salt and pepper to taste.
- Beans for Texture: Add two cans of drained white beans to the slow cooker. Mash the third can of beans with a fork or potato masher to create a thick, creamy base. Add the mashed beans to the pot.
- Add the Liquid: Pour in the chicken broth and stir gently to combine all the ingredients.
- Cook Low and Slow: Set the slow cooker on low for 6-7 hours (or high for 3-4 hours), until the chicken is tender and fully cooked.
- Shred the Chicken: Once the cooking time is done, remove the chicken breasts and shred using two forks. Return the shredded chicken to the slow cooker and stir in the corn, lime juice, and cilantro.
- Final Touch (Optional): For a richer chili, stir in the sour cream and shredded cheese right before serving.
- Serve: Ladle the chili into bowls and garnish with more fresh cilantro, extra cheese, or a dollop of sour cream if desired.
