– **Title**: Easy White Chicken Chili (Slow Cooker)
– **Ingredients**:
– 2 lbs boneless, skinless chicken breasts
– 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
– 1 can (15 oz) corn, drained
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (4 oz) diced green chiles
– 2 cups chicken broth
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup sour cream (for serving)
– 1/2 cup shredded cheese (cheddar or Monterey Jack, for serving)
– Fresh cilantro, chopped (for garnish)
– **Instructions**:
1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the drained white beans, corn, diced onion, minced garlic, and diced green chiles on top of the chicken.
3. Pour in the chicken broth, and sprinkle the cumin, chili powder, paprika, salt, and black pepper over the ingredients.
4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is cooked through and tender.
5. When the cooking time is almost done, shred the chicken directly in the slow cooker using two forks and stir to mix everything together.
6. To serve, ladle the chili into bowls, and top with a dollop of sour cream, shredded cheese, and chopped cilantro. Enjoy!
Key Ingredients & Substitutions
Chicken Breasts: You’ll want boneless, skinless chicken for easy shredding. If you prefer, you can use thighs instead for a richer flavor. Frozen chicken works too; just add some time to cook.
White Beans: Great Northern or cannellini beans are perfect for this chili. If you’re out, navy beans work well too. For a low-carb option, consider using cauliflower instead of beans.
Corn: Fresh is great, but frozen or canned corn saves time. If you want to switch things up, diced zucchini or bell peppers could add some nice texture.
Spices: Ground cumin and chili powder give essential flavor. If you like it spicier, consider adding cayenne pepper or more jalapeño. For a milder taste, reduce the spices slightly.
Onion and Garlic: Fresh is best for flavor! If you’re in a rush, use onion powder and garlic powder instead—about a teaspoon of each should do.
How Do You Ensure the Chicken is Perfectly Shredded?
Shredding the chicken properly is key! After cooking, let it cool for a few minutes. Use two forks, pulling the chicken apart in opposite directions. This method helps get a nice, even shred.
- Ensure your chicken is fully cooked—it should reach at least 165°F (75°C).
- Don’t rush; let it cool briefly to avoid burning your hands.
- Mix the shredded chicken back into the chili to soak up flavor.
Easy White Chicken Chili (Slow Cooker)
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans (like Great Northern or cannellini), drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and diced (optional, for heat)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Optional toppings: sour cream, shredded cheese, diced avocado
How Much Time Will You Need?
This delicious white chicken chili will take about 15 minutes to prepare and then it cooks in the slow cooker for 6-8 hours on low or 3-4 hours on high. Perfect for a cozy day at home!
Step-by-Step Instructions:
1. Prep the Ingredients:
Start by gathering all your ingredients. Dice the onion, green bell pepper, garlic, and jalapeño (if you want some heat). Make sure to drain and rinse the white beans, and cut the chicken into smaller pieces if you’d like.
2. Combine the Ingredients:
In the slow cooker, add the chicken breasts, white beans, corn, diced onion, minced garlic, green bell pepper, and jalapeño pepper (if you’re using it).
3. Add the Broth and Spices:
Pour in the low-sodium chicken broth. Then, sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. If you’d like a richer flavor, you can also drizzle in the olive oil. Give everything a gentle stir to make sure it’s all mixed together well.
4. Cook the Chili:
Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. You know it’s ready when the chicken is fully cooked and easy to shred with a fork.
5. Shred the Chicken:
Once the chicken is cooked, take it out of the slow cooker and shred it using two forks. Return the shredded chicken back into the chili and stir to combine everything.
6. Final Touches and Serving:
Give the chili a taste and adjust the seasonings if needed. When you’re ready to serve, ladle the chili into bowls and garnish it with fresh cilantro and lime wedges. You can also add any optional toppings you like, such as sour cream, shredded cheese, or diced avocado. Enjoy your warm and comforting white chicken chili!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just add an extra hour to the cooking time if using the slow cooker on low. There’s no need to thaw them beforehand; they will cook through perfectly while the chili simmers.
Can I Substitute Other Beans?
Absolutely! If you don’t have white beans, you can substitute them with other types like black beans or pinto beans. Just make sure to drain and rinse them well to remove excess sodium and any canning liquids.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat or use the microwave. You can add a splash of chicken broth to loosen it up if it thickens too much in the fridge!
What Can I Use as Toppings Besides Sour Cream and Cheese?
In addition to sour cream and cheese, consider using diced avocado, fresh jalapeños for extra heat, or crispy tortilla strips for some crunch. Fresh herbs like cilantro and scallions also make great garnishes!
