Are you craving a mouthwatering, hassle-free meal that'll warm your soul and impress your entire family? Look no further! This Slow Cooker White Chicken Chili is about to become your new go-to recipe. Imagine coming home to a kitchen filled with the irresistible aroma of tender, perfectly seasoned chicken and hearty beans - all prepared with minimal effort and maximum flavor. Whether you're a busy professional, a home cook, or someone who loves delicious, healthy meals, this recipe is your ticket to an easy and satisfying dinner that'll have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (4 ounces) diced green chilies
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Rinse and drain the white beans and corn. Set aside.
- In the slow cooker, place the boneless, skinless chicken breasts at the bottom.
- Add the chopped onion and minced garlic on top of the chicken, distributing them evenly.
- Next, add the drained white beans and corn to the slow cooker, spreading them over the onion and garlic.
- Pour in the can of diced green chilies, ensuring it is evenly distributed throughout the mixture.
- Pour the chicken broth over the entire mixture in the slow cooker, allowing it to soak into the ingredients.
- Sprinkle the cumin and chili powder over the top, followed by salt and pepper to taste. Stir gently to combine the seasonings with the other ingredients.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. Ensure the lid is secure to maintain heat and moisture.
- After 6 hours, check the chicken for doneness. It should be fully cooked and tender. Use two forks to shred the chicken directly in the slow cooker.
- Stir the shredded chicken back into the chili, combining it well with the other ingredients.
- Serve the white chicken chili hot, garnished with your choice of toppings such as cilantro, avocado, or lime wedges for added flavor.
Tips
- Use fresh, high-quality chicken breasts for the best texture and flavor.
- Don't skip draining and rinsing the beans and corn - this helps control the moisture and prevents the chili from becoming too watery.
- For extra depth of flavor, consider toasting your cumin and chili powder in a dry pan for 30 seconds before adding them to the slow cooker.
- If you prefer a thicker chili, you can use a potato masher to crush some of the beans during the last hour of cooking.
- For added creaminess, stir in a dollop of Greek yogurt or sour cream just before serving.
- Experiment with toppings like shredded cheese, fresh cilantro, diced avocado, or a squeeze of lime to personalize your chili.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 25g
Fat: 5g
Saturated Fat: g
Cholesterol: 60mg
