Description
A warm and comforting white chicken chili made in a slow cooker, perfect for stress-free weeknight dinners.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Sour cream for serving
- Cilantro for serving
- Shredded cheese for serving
Instructions
- In a Crockpot, toss in the chicken breasts, white beans, corn, diced onion, minced garlic, and diced green chilies.
- Pour in the chicken broth and sprinkle in the cumin, chili powder, salt, and pepper.
- Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is thoroughly cooked.
- Once done, shred the chicken using two forks and mix it back into the chili.
- Serve hot with your choice of toppings such as sour cream, fresh cilantro, and shredded cheese.
Notes
For a spicy kick, add diced jalapeños. The chili freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg