Description
A creamy and comforting slow cooker white chicken chili made with tender chicken breasts, white beans, green chilies, and a touch of heavy cream for richness. Perfect for an easy weeknight meal.
Ingredients
2 pounds boneless skinless chicken breasts
2 cans (15 ounces each) Great Northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 cup heavy cream
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the drained Great Northern beans, diced green chilies, chopped onion, and minced garlic on top of the chicken.
Pour in the chicken broth.
Add ground cumin, dried oregano, chili powder, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Stir in the heavy cream and cook on low for an additional 15 minutes to heat through.
Just before serving, stir in the chopped cilantro and lime juice.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours