Description
A forgiving, creamy, and comforting white chicken chili made with just a few ingredients in a slow cooker. This recipe requires minimal active effort and delivers restaurant-quality flavor with easy cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
- 1 jar (16 oz) medium-heat salsa verde
- 2 cups low-sodium chicken broth
- 1 tsp ground cumin
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 3 green onions, sliced (for garnish)
Instructions
- Chop chicken breasts into 1-inch cubes and place them in a large mixing bowl.
- Add the drained white beans, salsa verde, chicken broth, minced garlic, and cumin to the bowl with the chicken. Stir gently to combine.
- Pour the entire mixture into a 6-quart slow cooker.
- Cover and cook on Low for 6-7 hours, or on High for 3-4 hours, until the chicken is tender and cooked through.
- Turn off the slow cooker. Shred the chicken directly in the pot using two forks.
- Stir in the heavy cream until combined. Taste and adjust seasoning with salt and pepper.
- If the chili is too thick, add a splash of broth. If too thin, let it sit uncovered for 10 minutes to thicken.
- Garnish with sliced green onions and serve hot.
Notes
For best texture, shred the chicken with forks rather than chopping. Ensure heavy cream is cold when added to prevent curdling. This recipe freezes well for up to 3 months, but do not freeze if avocado or sour cream has been added. If using frozen chicken, add 30-60 minutes to cooking time.
- Prep Time: 7 minutes
- Cook Time: 6-7 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 7
- Protein: 28
Keywords: slow cooker, white chicken chili, creamy chili, easy dinner, comfort food, one pot meal, gluten-free