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Description
A hearty and flavorful Crockpot White Chicken Chili recipe, perfect for a comforting meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can Great Northern beans, rinsed and drained
- 1 (4 ounce) can chopped green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1/2 cup chopped fresh cilantro
- Optional toppings: shredded cheese, sour cream, avocado, lime wedges
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add cannellini beans, Great Northern beans, chopped green chilies, onion, and garlic.
- Sprinkle cumin, oregano, salt, and pepper over the ingredients.
- Pour in chicken broth and diced tomatoes with green chilies.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in chopped cilantro.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add a jalapeño pepper (seeded and minced) along with the onion and garlic.
- If you don’t have canned tomatoes with green chilies, you can use a can of diced tomatoes and a can of diced green chilies separately.
- This chili can be made ahead of time and reheated.