Description
This creamy, comforting white chicken chili is made effortlessly in the slow cooker with simple pantry ingredients. It’s rich without being heavy, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 1/2 cup half-and-half (or heavy cream)
- 1 can (15 oz) cannellini beans, drained and rinsed (for blending)
- Juice of 1 lime
- Shredded Monterey Jack cheese (for topping)
- Fresh cilantro, chopped (for topping)
- Diced avocado (for topping)
- Sour cream or Greek yogurt (for topping)
- Tortilla chips or strips (for topping)
- Pickled jalapeños (for topping)
Instructions
- In a blender, combine one can of drained and rinsed cannellini beans with 1/2 cup of the chicken broth. Blend until completely smooth and silky. Set aside.
- Place the diced onion and minced garlic in the bottom of your slow cooker. Place the chicken breasts on top.
- Pour in the remaining 3 1/2 cups of chicken broth, the diced green chiles (with their juice), and the second can of whole cannellini beans. Add the ground cumin, dried oregano, chili powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir gently.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
- Pour in the reserved blended bean mixture and stir well. Cook uncovered on HIGH for 15-20 minutes to thicken.
- Turn off the slow cooker (or set to WARM). Stir in the half-and-half and lime juice. Taste and adjust seasonings.
- Serve immediately with desired toppings.
Notes
For a thicker chili, mash some whole beans with a potato masher before adding the shredded chicken back in. The chili tastes even better the next day. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3
- Sodium: 680
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 10
- Protein: 35
Keywords: white chicken chili, slow cooker, creamy, easy, hearty, chicken chili, slow cooker chili