Description
Experience the ultimate comfort in a bowl with this creamy and effortless White Chicken Chili. Featuring tender shredded chicken, hearty white beans, and a vibrant kick of salsa verde, this dish offers a sophisticated, tangy flavor profile without the need for hours on the stovetop. It is a perfect, nutrient-dense solution for busy weeknights, meal prep, or game day gatherings, delivering a velvety texture and deep, earthy spices that the whole family will love.
Ingredients
1.5 lbs boneless skinless chicken breasts
2 cans (15 oz each) Cannellini or Great Northern beans, rinsed and drained
1 cup salsa verde
3 cups low-sodium chicken broth
1 cup frozen corn
1 medium onion, diced
2 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the onion, garlic, cumin, oregano, and garlic powder over the chicken.
Pour in the salsa verde, chicken broth, and drained beans.
Cover and cook on high for 4 hours or on low for 7 hours.
Once cooked, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir in the corn.
Cook for an additional 15 minutes until the corn is heated through.
Adjust salt and pepper to taste before serving.
Notes
Serve with toppings like fresh cilantro, diced avocado, or shredded Monterey Jack cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is naturally dairy-free if served without cheese.
- Prep Time: 15
- Cook Time: 240
- Category: Slow Cooker Recipes
- Method: Slow Cooking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg