Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can white beans (e.g., cannellini or great northern)
- 1 can corn, drained
- 1 can diced green chilies
- 4 cups low-sodium chicken broth
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, lime wedges
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Season the chicken with cumin, garlic powder, onion powder, salt, and pepper.
- Add the white beans, corn, diced green chilies, and chicken broth on top of the chicken.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- Once cooked, shred the chicken with two forks and stir to combine everything.
- Serve hot with desired toppings and fresh lime juice.
Notes
For a spicier chili, add diced jalapeños or cayenne pepper. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg