Slow Cooker White Chicken Chili

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bowl of white chicken chili with garnish of curly parsley

This is one of those wonderful dump-and-go slow cooker chili recipes. The essence for this wholesome and easy white chicken chili recipe is simple: white beans, chicken breasts, green chiles, and cumin.

It’s so homey, flavorful & healthy!

Slow Cooker White Chicken Chili
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Rating: 5
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Print Recipe
Slow Cooker White Chicken Chili
Rate Recipe!
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe!
Print Recipe
Servings6servings
Prep Time15minutes
Cook Time4hours
Ingredients
  • 1 yellow onion
  • 2 cloves garlic
  • 1 jalapeno optional
  • 1 boneless skinless chicken breast about 3/4 lb.
  • 1 16-oz jar salsa verde
  • 2 15-oz cans reduced-sodium cannellini beans
  • 1 15-oz can pinto beans
  • 1 Tbsp ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 2 cups fat-free low sodium chicken broth
  • 4 oz Monterrey Jack cheese shredded
Servings6servings
Prep Time15minutes
Cook Time4hours
Ingredients
  • 1 yellow onion
  • 2 cloves garlic
  • 1 jalapeno optional
  • 1 boneless skinless chicken breast about 3/4 lb.
  • 1 16-oz jar salsa verde
  • 2 15-oz cans reduced-sodium cannellini beans
  • 1 15-oz can pinto beans
  • 1 Tbsp ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 2 cups fat-free low sodium chicken broth
  • 4 oz Monterrey Jack cheese shredded
Recipe Instructions
  1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
  2. Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.
  3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
  4. After four hours on high, or eight hours on low, carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.
  5. Serve the chili topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.
Recipe Notes

Nutritional Information

Per serving: 2 cups

  • Calories: 602.63kcal
  • Carbohydrates: 79.45g
  • Protein: 49.4g
  • Fat: 11.88g
  • Sodium: 1.98g
  • Fiber: 19.45g

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