Slow Cooker White Chicken Chili
A hearty and spicy Southern-style white chicken chili made easy in the slow cooker. This flavorful chili features tender chicken, white beans, green chilies, and a blend of spices for a comforting and satisfying 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, finely chopped
3 cloves garlic, minced
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn kernels
1/4 cup chopped fresh cilantro
Juice of 1 lime
1/2 cup reduced-fat sour cream
1 cup shredded Monterey Jack cheese
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the drained and rinsed great northern beans, diced green chilies, chopped onion, and minced garlic on top of the chicken.
Pour in the chicken broth.
Sprinkle the ground cumin, dried oregano, chili powder, cayenne pepper, smoked paprika, salt, and black pepper evenly over the ingredients in the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is tender and fully cooked.
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.
Add the frozen corn kernels and cook on high for an additional 15 minutes.
Stir in the chopped fresh cilantro and lime juice.
Before serving, stir in the reduced-fat sour cream until well combined.
Serve the chili hot, topped with shredded Monterey Jack cheese.