Slow Cooker White Chicken Chili
Whether you’re feeding a crowd or meal-prepping for the week, this White Chicken Chili is sure to become a favorite. With tender chicken, creamy white beans, and a hint of heat from green chilies, it’s a cozy, satisfying dish that practically cooks itself.
Servings: 6 -8 servings
Calories: 202kcal
Ingredients
- 4 15 oz. cans white beans, rinsed and drained
- 3 cups chicken broth
- 2 boneless skinless chicken breasts
- 2 4 oz. cans diced green chilies
- 2 teaspoons oregano
- 1 tablespoon olive oil
- 1 small onion chopped
- 3-4 cloves garlic chopped
- 2 teaspoons ground cumin
- Salt and pepper to taste
- 1/2 cup sour cream
- 1 cup shredded Monterrey Jack cheese
- 1/4 cup fresh cilantro chopped
Instructions
- Place 4 15 oz. cans white beans, rinsed and drained, 3 cups chicken broth, 2 boneless skinless chicken breasts, 2 4 oz. cans diced green chilies, and 2 teaspoons oregano in a slow cooker. Cover and set slow cooker to low.
- Meanwhile, warm 1 tablespoon olive oil in skillet over medium-high heat. Add 1 small onion, diced, 3-4 cloves garlic, minced and 2 teaspoons ground cumin and cook until onion is softened, about 5 minutes.
- Add onion and garlic mixture to slow cooker. Cook on low for 6 hours, stirring occasionally.
- About 30 minutes before serving, remove chicken breasts from slow cooker. Shred the chicken and set aside.
- Remove about 2 cups of chili from the slow cooker and puree in a blender; return the pureed chili to the slow cooker and stir to combine. (Alternately, you can use an immersion blender right in the pot–just be sure to leave some whole beans).
- Return the shredded chicken to the slow cooker, along with the1/2 cup sour cream and 1 cup shredded Monterrey Jack cheese. Season with salt and pepper to taste. Just before serving, stir in 1/4 cup fresh cilantro.
Video
Nutrition
Serving: 1g | Calories: 202kcal | Carbohydrates: 9g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 513mg | Fiber: 2g | Sugar: 2g