Slow Cooker White Chicken Chili
A quick, delicious and healthy slow cooker white chicken chili recipe that is ready in just a few hours.
Equipment
- slow cooker
Ingredients
- 2½ cups chicken broth
- 2 15.5-oz. cans cannellini, great northern or other white beans, drained and rinsed
- 1½ lb. boneless skinless chicken breasts
- 1 4-oz. can diced green chiles
- ½ cup salsa verde
- 1 small onion diced
- 4 cloves garlic minced
- 1 jalapeño minced
- 1 tsp. ground cumin
- ½ tsp. ground chili powder
- Kosher salt
- Fresh ground black pepper
- 1½ cups. frozen corn
- Juice of 1 lime
- Chopped cilantro for garnish
Instructions
- Combine the chicken broth, beans, chicken breasts, green chiles, salsa, onion, garlic, jalapeño, cumin and chili powder in the slow cooker. Season with salt and pepper.
- Cook on HIGH for 3 hours, until until chicken is cooked through to an internal temperature of 165° F.
- Remove chicken breasts from the slow cooker and allow to cool slightly. Shred the meat using a mixer or two forks.
- Return the shredded chicken to the slow cooker. Add the frozen corn and lime juice. Return the lid to the slow cooker and reduce heat to LOW. Cook for an additional 15-30 minutes, until the corn is heated through.
- Serve in bowls and garnish with sour cream, avocado, and jalapeño slices, as desired.
Video
Notes
To thicken chicken chili
- After removing the cooked chicken from the slow cooker, use a potato masher or an immersion blender to puree some of the beans. You may find it helpful to remove them to a separate bowl, then return them to the pot.
- Add the shredded chicken back to the slow cooker, then add the corn and lime juice and proceed with the recipe as directed.
Variations & Substitutions
- Substitute boneless, skinless chicken thighs for the chicken breasts. Check the chicken thighs for doneness after two hours, using a meat thermometer.
- Substitute drained canned corned for the frozen corn.
- Add a chopped bell pepper or poblano pepper.
- For spicy white chicken chili, use hot chili powder or opt for a hot salsa verde. Add more diced jalapeño.
- Substitute green chile enchilada sauce for the salsa verde.
- Use white navy beans or great northern beans instead of cannellini beans.
- For creamy white chicken chili, stir in 8 ounces of softened, cubed cream cheese or 1 cup of sour cream when you add the corn.
Nutrition
Calories: 217kcalCarbohydrates: 19gProtein: 27gFat: 4gSaturated Fat: 1gCholesterol: 73mgSodium: 638mgPotassium: 768mgFiber: 2gSugar: 2gVitamin A: 309IUVitamin C: 18mgCalcium: 29mgIron: 2mg
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