Slow Cooker White Chicken Chili with Beans
A cozy, flavorful white chicken chili made in the slow cooker, packed with tender chicken, creamy beans, and customizable spices.
Ingrédients
Main Ingredients
- 2 lbs Boneless, skinless chicken breasts
- 1 can (15 oz) White beans (canned, drained and rinsed)
- 1 can (15 oz) Cannellini beans (canned, drained and rinsed)
- 1 Medium onion, diced
- 3 cloves Garlic, minced
- 1 can (4 oz) Diced green chilies (canned)
- 2 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 1 cup Corn (frozen or canned)
- 1 cup Sour cream
- 1 cup Shredded Monterey Jack cheese
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
Preparation
- Begin by gathering all your ingredients. Rinse the canned beans under cold water until the liquid is clear, and drain thoroughly. Dice the onion and mince the garlic.
Cooking
- Place the boneless, skinless chicken breasts on top.
- Pour in both drained white beans and Cannellini beans.
- Add the canned diced green chilies, ground cumin, chili powder, dried oregano, salt, and black pepper. Stir gently to mix.
- Slowly pour in the chicken broth, covering the chicken and beans.
- Cover the slow cooker with its lid and set it on low for 6-8 hours or high for 3-4 hours.
- After cooking, check that the chicken can be shredded easily.
- Shred the chicken using two forks and stir to combine.
- Stir in the corn and heat for about 10 minutes, then add the sour cream and mix well.
- Spoon the chili into bowls and garnish with shredded cheese, cilantro, and lime wedges before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. For spicier chili, add jalapeños or spicy chili powder.