White Chicken Chili Slow Cooker
A comforting and creamy chili made with tender chicken, white beans, and zesty spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 0.5 cup shredded Monterey Jack cheese
Instructions
Preparation
- Before you start cooking, clean and organize your workspace. Gather all ingredients.
- Wash and dice the onion, drain and rinse the beans, and prepare the chicken breasts.
Cooking
- Place the chicken breasts in the bottom of your slow cooker.
- Add the drained great northern beans and the can of diced green chilies on top of the chicken.
- Stir in the diced onion, cumin, oregano, chili powder, salt, and black pepper.
- Pour the low-sodium chicken broth over the contents of the slow cooker.
- Cover the slow cooker and set it to low. Let it cook for about 6 hours.
- After 6 hours, remove the chicken breasts and shred them with two forks.
- Return the shredded chicken to the slow cooker and stir in the sour cream and shredded Monterey Jack cheese until creamy.
- Taste the chili, adjust seasoning if necessary, and serve hot.
- Enjoy your comforting bowl of White Chicken Chili!
Notes
For added freshness, try incorporating fresh herbs or a splash of lemon juice just before serving. Make sure to serve immediately for the best texture.