Slow Cooker White Chicken Chili
This Slow Cooker White Chicken Chili is SO EASY! Creamy, flavorful, and hearty with tender chicken and white beans, perfect for a cozy meal with minimal effort.
Servings: 6 servings
Ingredients
- 2 lbs Boneless Skinless Chicken Breasts
- 1 can (15 oz) White Beans drained and rinsed
- 1 can (15 oz) Corn drained
- 1 can (4 oz) Diced Green Chilies
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 4 cups Chicken Broth low-sodium
- 1 tsp Cumin
- 1 tsp Chili Powder
- 0.5 tsp Paprika
- to taste Salt
- to taste Black Pepper
- 1 cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- to taste Fresh Cilantro chopped, for garnish
Instructions
- Chop the onion and mince the garlic cloves. Drain and rinse the white beans and corn. Set aside the diced green chilies, chicken broth, and spices.
- Place the chicken breasts at the bottom of the slow cooker. Layer the chopped onion, garlic, white beans, corn, and diced green chilies on top.
- Pour in the chicken broth. Sprinkle the cumin, chili powder, paprika, salt, and pepper evenly over everything.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until chicken is tender and shreddable.
- Remove the chicken breasts and shred using two forks. Return shredded chicken to the slow cooker and stir to combine.
- Stir in the sour cream until fully incorporated. Serve topped with shredded cheddar cheese and fresh cilantro.
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Measuring cups
- Measuring spoons
- Mixing Spoon
- Forks or Shredder
Notes
- Use chicken thighs instead of breasts for a richer flavor and more tender texture.
- Adjust spices like cayenne or chipotle chili powder for desired heat level.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months; reheat gently with added broth if needed.
