Description
A simple and delicious white chicken chili made in the slow cooker, perfect for a comforting meal.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (4 ounce) can diced green chilies, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place chicken breasts in the slow cooker.
- Add diced green chilies, cannellini beans, great northern beans, black beans, chopped onion, minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using) to the slow cooker.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in shredded Monterey Jack cheese and sour cream until well combined and the cheese is melted.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For a spicier chili, add an extra pinch of cayenne pepper or a diced jalapeño pepper.
- You can substitute other white beans like navy beans or great northern beans if cannellini beans are not available.
- For a thicker chili, you can mash some of the beans against the side of the slow cooker before adding the cheese and sour cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American