Description
A simple and creamy white chicken chili recipe made in a slow cooker. This recipe is perfect for a comforting and easy meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) great northern beans, rinsed and drained
- 1 can (7 oz) diced green chilies
- 1 can (4 oz) chopped green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 1 packet (1 oz) white chili seasoning mix
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Place chicken breasts in the slow cooker.
- Add cannellini beans, great northern beans, diced green chilies, and chopped green chilies to the slow cooker.
- In a separate bowl, whisk together chicken broth, heavy cream, white chili seasoning mix, cumin, garlic powder, and cayenne pepper (if using).
- Pour the liquid mixture over the ingredients in the slow cooker.
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the slow cooker and stir.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a jalapeño pepper.
- If you prefer a thicker chili, you can remove the lid for the last 30 minutes of cooking.
- This chili freezes well.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg