Slow-Cooker White Chicken Chili Recipe
A creamy, flavorful white chicken chili made in your slow cooker. Perfectly tender chicken, beans, and spices—easy, and a crowd-pleaser.
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans 15 oz each white beans (cannellini or great northern), drained
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 4 oz diced green chilies
- 1 cup chicken broth
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1 cup sour cream
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Prep Ingredients: Dice the onion, mince the garlic, and drain the beans.
- Layer in Slow Cooker: Add chicken breasts, beans, onion, garlic, chilies, and chicken broth into the slow cooker.
- Season It: Sprinkle in cumin, chili powder, oregano, garlic powder, salt, and pepper. Stir.
- Cook Low & Slow: Cover and cook on low for 6 hours.
- Shred Chicken: After cooking, shred the chicken with two forks right in the slow cooker.
- Finish It: Stir in sour cream and heavy cream. Let it cook for an additional 10 minutes.
- Serve: Ladle into bowls and top with cheese or avocado, if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 12%
- Calcium: 6%
- Iron: 12%
- Vitamin B6: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Spice It Up: Add more jalapeños or chili flakes if you like it extra spicy.
- Toppings: A sprinkle of cheese, fresh cilantro, or a dollop of sour cream can take it up a notch.
- Low & Slow: If you have the time, cook it on low for even richer flavor. If you’re in a rush, cook on high for 3 hours.