Servings: 3 to 4 Servings
Crock Pot White Chicken Chili
White chicken chili is easy to make in the slow cooker and results in super tender chicken! Top it with your favorite chili toppings for a delicious comforting meal.
Equipment
Ingredients
- 2 Tbsp olive oil or avocado oil
- 1 large yellow onion diced
- 5 large cloves garlic minced
- 1 jalapeno seeded and finely chopped
- 1.5 pounds boneless skinless chicken breasts
- 2 (4-ounce) cans green chilis, undrained
- 3 to 4 cups low-sodium chicken broth
- 2 (14-ounce) cans white beans or cannellini beans drained and rinsed**
- 1 1/2 tsp ground cumin
- 1 tsp dried parsley
- 1 tsp dried chives
- ½ tsp dried thyme
- 1 tsp sea salt to taste
Instructions
- Heat the olive oil over medium-high and add the onion. Saute, stirring occasionally, until onion begins to brown, about 10 to 15 minutes. Add the garlic and jalapeno and continue cooking for 3 minutes.
- Transfer the onion-garlic-jalapeno mixture to your slow cooker (I used this 6-quart slow cooker), along with the rest of the ingredients for the chili. Stir well and cover. Cook on low for 8 hours.
- Use a fork to fish out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then place it back in the crock pot. If time allows, let the chicken soak in the chili for at least 1 hour (overnight is better) for maximum flavor.
- Serve heaping bowls of chili with your favorite toppings.
Notes
*Use more or less broth depending on how thick you like your chili recipes.
**I used 1 can of cannelini beans, and 1 can of Great Northern Beans
Nutrition
Serving: 1of 3, Calories: 381kcal, Carbohydrates: 37g, Protein: 41g, Fat: 9g, Fiber: 11g, Sugar: 2g