Slow Cooker White Chicken Chili
A warm, creamy chili made in the slow cooker. It uses simple ingredients like white beans, diced chicken, green chilies, and a touch of lime to bright, comforting flavors. Perfect for busy days when you want dinner to cook itself while you go on with life.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 2 cans white beans (like northern or cannellini), drained and rinsed
- 1 can green chilies, mild, drained
- 1 cup corn kernels (frozen or canned, drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1 bay leaf
- 2 cloves garlic, minced
- 1/2 cup full-fat Greek yogurt or sour cream (optional for serving)
- Salt and pepper to taste
- Fresh lime wedges and chopped cilantro for serving (optional)
Instructions
- Place the chicken breasts in the slow cooker. Pour in the chicken broth and add the garlic, cumin, oregano, coriander, and a pinch of salt.
- Stir in the white beans, green chilies, and corn. Tuck in the bay leaf. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is shreddable and tender.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir. If you like a creamier texture, stir in the Greek yogurt or sour cream at this stage.
- Taste and adjust salt and pepper. If you want a brighter note, squeeze a little lime juice over the top and sprinkle with chopped cilantro before serving.