Description
A cozy and creamy white chicken chili that’s easy to make in a slow cooker, full of bright flavors and perfect for gatherings.
Ingredients
Scale
- 1 lb boneless chicken breasts or thighs
- 2 cans (15 oz each) white beans, drained
- 1 can (4 oz) diced green chiles
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 medium onion, diced
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Optional: 1/2 cup cream cheese or sour cream
Instructions
- Sauté the onion and garlic briefly if desired for deeper flavor.
- Add to the crockpot with the chicken, beans, green chiles, broth, cumin, oregano, and salt.
- Cook on low for 6–8 hours or high for 3–4 hours until chicken reaches 165°F and shreds easily.
- Shred the chicken in the pot, then stir in lime juice and cilantro.
- If desired, fold in cream cheese or sour cream during the last 20 minutes to create a silky texture.
Notes
For best results, confirm the chicken reaches 165°F and adjust cooking times based on your slow cooker’s performance.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg