Slow Cooker White Chicken Chili
User Reviews
5
Slow Cooker White Chicken Chili
Description
This chili uses chicken breasts cooked together with drained white beans (such as cannellini or great northern), corn, green chiles, onion, and a mix of cumin, chili powder, oregano, salt, and pepper in chicken broth. The long cook time in a slow cooker allows the chicken to become tender and flavorful, easily shredding for a satisfying texture. The white beans contribute creaminess and body, while green chiles add mild heat and brightness.
Serving with fresh cilantro, jalapeños, shredded Monterey Jack cheese, sour cream, diced avocado, and crushed tortilla chips allows customization and layers of texture and flavor. This chili suits a cozy lunch or dinner and can be adjusted for spiciness according to taste.
Leftovers store well refrigerated up to five days. To thicken the chili, a cornstarch slurry can be added during cooking. Including extra roasted green chiles or jalapeño increases heat if desired.
Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 2 cans White beans 15 ounces each, drained, Cannellini Beans or Great Northern Beans
- 1 cup corn frozen
- 4 cups chicken broth low sodium
- 2 cans diced green chiles 4 ounces each
- 1/2 onion chopped
- 1 Tablespoon garlic minced
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 teaspoon oregano dried
- 1 tsp salt
- 1/2 tsp black pepper
- cilantro for serving; cilantro chopped, jalapeños sliced, chips crushed, cheese shredded
- sour cream
- jalapeño
- avocado
- tortilla chips
- Monterey jack cheese
Instructions
- Add the chicken, beans, corn, chicken broth, green chiles, onion, minced garlic, cumin, chili powder, dried oregano, salt and pepper to a 6-8 quart crock pot.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken shreds easily.
- Remove the chicken, shred and return it back to the crock pot.
- Serve topped with your favorite toppers and enjoy!
Notes
- Store chili leftovers in an airtight container in the refrigerator for up to five days.
- To increase spiciness, add fire-roasted green chiles or diced jalapeño peppers to the slow cooker.
- For a thicker chili, stir in a cornstarch slurry made from 2 tablespoons cornstarch and 2 tablespoons cold water, then cook on high until it thickens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 40g | 80% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 730mg | 30% |
| Potassium | 1243mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 19mg | 21% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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