By Anonymous Pancetta
Slow Cooker White Chicken Chili
13 steps
Prep:10minCook:4h
This Slow Cooker White Chicken Chili is a recipe that requires little prep on your behalf, and your slow cooker does the rest of the work. Feel free to adjust the spice level to your liking.
Updated at: Wed, 14 Feb 2024 15:23:34 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories499.8 kcal (25%)
Total Fat13.8 g (20%)
Carbs35.4 g (14%)
Sugars2.7 g (3%)
Protein53.8 g (108%)
Sodium666.5 mg (33%)
Fiber12.8 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
24 ouncesboneless skinless chicken breasts
4 cupslow-sodium chicken broth
30 ouncescans cannellini beans
drained and rinsed
8 ouncescan diced green chiles
s
1onion
small, diced
3cloves garlic
minced
1 tablespoonolive oil
1 teaspoonground cumin
1 teaspoondried oregano
½ teaspoonchili powder
¼ teaspooncayenne pepper
optional
salt
to taste
pepper
to taste
fresh cilantro
chopped, for garnish
Optional Toppings:
Instructions
Step 1
Prep: Dice the onion and mince the garlic. Drain and rinse the beans.
Step 2
Brown the chicken (optional): Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Sear the chicken until golden brown on all sides, about 5-7 minutes per side. You can skip this step if you prefer.
Step 3
Add ingredients to slow cooker: Place the chicken breasts (whole or shredded, depending on your preference), chicken broth, beans, green chiles, onion, garlic, cumin, oregano, chili powder, cayenne pepper (if using), salt, and pepper to the slow cooker. Stir to combine.
Step 4
Cook: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-4 hours, or until the chicken is cooked through and tender.
Step 5
Shred the chicken: If you browned the chicken whole, carefully remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
Step 6
Taste and adjust seasonings: Taste the chili and adjust the seasonings as needed.
Step 7
Serve: ladle the chili into bowls and garnish with chopped fresh cilantro. Serve with your favorite toppings, such as lime wedges, avocado slices, chopped green onions, and tortilla chips.
Step 8
Tips:
Step 9
You can use chicken thighs instead of chicken breasts for a richer flavor.
Step 10
For a thicker chili, mash some of the beans against the side of the slow cooker before serving.
Step 11
If you don't have green chiles, you can use a can of diced tomatoes with chilies instead.
Step 12
To make this recipe vegan, omit the chicken and use vegetable broth instead of chicken broth. You can also add crumbled tofu or lentils for additional protein.
Step 13
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
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