Description
Make this easy, creamy white chicken chili in your slow cooker. This set it and forget it recipe yields a hearty, family-friendly dinner.
Ingredients
Scale
- 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 diced green chilies, undrained
- 1 (10 ounce) can diced green chilies, undrained
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (4 ounce) package cream cheese, cubed (optional for extra creaminess)
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- Salt and black pepper to taste
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Add the rinsed beans, both cans of diced green chilies, cream of chicken soup, chopped onion, cumin, oregano, and cayenne pepper (if using) over the chicken.
- Pour the chicken broth over all ingredients.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- If using, add the cubed cream cheese and stir until it melts and the chili becomes creamy.
- Taste and add salt and pepper as needed before serving.
Notes
- Serve this chili topped with shredded Monterey Jack cheese, sour cream, or fresh cilantro.
- For a thicker chili, remove about 1 cup of the liquid halfway through cooking and mix it with 1 tablespoon of cornstarch before returning it to the slow cooker.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5
- Sodium: 750
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 48
- Cholesterol: 135