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Description
A comforting and easy white chicken chili made in your slow cooker. Perfect for a chilly evening.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
Instructions
- Place chicken breasts in the slow cooker.
- Add cannellini beans, diced green chilies, diced tomatoes and green chilies, chopped onion, and minced garlic.
- Pour in chicken broth.
- Stir in chili powder, cumin, and oregano.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken and shred it with two forks. Return shredded chicken to the slow cooker and stir.
- Serve hot.
Notes
- Optional toppings include shredded cheese, sour cream, cilantro, or avocado.
- For a spicier chili, add a jalapeño pepper, seeded and minced, with the other vegetables.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American