Slow Cooker White Chicken Chili
A hearty and spicy Southern-style white chicken chili made easy in the slow cooker. Packed with tender chicken, white beans, green chilies, and a blend of spices for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds boneless skinless chicken breasts
2 cans (15 ounces each) great northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
1 medium onion, diced
3 cloves garlic, minced
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn kernels
1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, minced garlic, great northern beans, diced green chilies, and frozen corn on top of the chicken.
Pour the chicken broth over the ingredients in the slow cooker.
Sprinkle the ground cumin, chili powder, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper evenly over the top.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Stir in the sour cream, shredded Monterey Jack cheese, chopped cilantro, and lime juice until well mixed.
Cook uncovered on low for an additional 10 minutes to heat through and allow flavors to meld.
Serve the chili hot, garnished with extra cilantro or cheese if desired.