Easy Slow Cooker White Chicken Chili
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 1.5 cups each
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Calories
50463 kcal
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Course
Main Course
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Cuisine
American, International, gluten-free
Easy Slow Cooker White Chicken Chili
Description
The Easy Slow Cooker White Chicken Chili starts by placing diced onion, minced garlic, optional jalapeño, and a boneless skinless chicken breast in the slow cooker. Cannellini and pinto beans are added along with cumin, oregano, cayenne pepper, and freshly ground black pepper, layered with salsa verde and chicken broth. Cooked on high for four hours or low for eight, the chicken becomes tender and easy to shred.
After shredding the chicken and returning it to the pot, the chili is stirred to break down some beans, which adds natural creaminess to the broth. The final serving includes a topping of shredded Monterey Jack cheese, contributing a mild, melty texture. This chili offers a satisfying balance of spices and flavors with a smooth, thickened consistency.
Serving it warm makes it a comforting dish suitable for lunch or dinner. The inclusion of beans and cheese provides both protein and creaminess, and using the slow cooker allows for hands-off preparation with rich flavor integration.
Ingredients
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 1 jalapeño $0.11, optional
- 1 chicken breast $3.62, boneless skinless, about 3/4 lb
- 1 oz. jar salsa verde $2.59
- 2 oz. cans cannellini beans $0.98
- 1 oz. can pinto beans $0.89
- 1 Tbsp cumin $0.30, ground
- 1 tsp oregano $0.10, dried
- ¼ tsp cayenne pepper $0.02
- ¼ tsp black pepper $0.03, freshly ground
- 2 cups chicken broth $0.26
- 4 oz. Monterey jack cheese $0.85, shredded
Instructions
- Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
- Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.
- Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
- After four hours on high, or eight hours on low, carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.
- Serve the chili topped with shredded Monterey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 50463 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 504.63kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 39.42g | 79% |
| Fat | 9.6g | 15% |
| Sodium | 1575.87mg | 66% |
| Fiber | 16.32g | 65% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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