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Description
A creamy and comforting white chicken chili made easily in your slow cooker. This recipe is perfect for a weeknight meal or meal prep.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (4 ounces) diced green chilies
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (15 ounces) great northern beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or half-and-half
- 1/4 cup chopped fresh cilantro (optional)
- Shredded cheese, sour cream, or avocado for topping (optional)
Instructions
- Place chicken breasts in the slow cooker.
- Add chopped onion, minced garlic, diced green chilies, cannellini beans, and great northern beans to the slow cooker.
- Pour in chicken broth.
- Stir in cumin, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream or half-and-half.
- Stir in chopped cilantro, if using.
- Serve hot, with your favorite toppings.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a jalapeño pepper, seeded and minced.
- You can substitute chicken thighs for chicken breasts.
- If you prefer a thicker chili, you can mash some of the beans against the side of the slow cooker before serving.
- This chili freezes well.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 110mg