Easy Slow Cooker White Chicken Chili
A comforting and satisfying meal that combines tender chicken, creamy white beans, and fresh vegetables, perfect for busy weekdays or relaxing weekends.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Can substitute with chicken thighs for richer flavor.
- 1 can (15 oz) white beans, drained and rinsed For creamier texture, consider using cannellini beans.
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth For vegetarian option, use vegetable broth.
- 1 tsp cumin
- 1 tsp chili powder Adjust to taste for spiciness.
- Salt and pepper to taste
Optional Toppings
- Sour cream For a tangy addition.
- Shredded cheese Adds gooey texture.
- Fresh cilantro For freshness.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- Add in the drained and rinsed white beans.
- Sprinkle in the drained corn, diced tomatoes with green chilies, diced onion, and minced garlic.
- Pour in one cup of chicken broth.
- Add cumin, chili powder, and a generous sprinkle of salt and pepper.
- Stir everything together until well mixed.
Cooking
- Set the slow cooker to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, use two forks to shred the chicken.
- Stir the chili well to incorporate the shredded chicken and adjust seasoning as needed.
Serving
- Serve with your favorite toppings for a DIY chili bar experience.
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Notes
Store in airtight containers for up to four days in the refrigerator. For longer storage, freeze in freezer-safe containers for up to three months.