Discover the ultimate weeknight dinner hack: Slow Cooker White Bean Chicken Chili. With minimal effort, you can enjoy a hearty, flavorful meal that practically cooks itself.
This recipe is a lifesaver when you’re short on time but still craving something delicious and hearty. This recipe combines tender chicken, creamy white beans, and a mix of zesty spices that’s simply irresistible. Top each bowl with freshly sliced avocado, cheese, sliced jalapenos and more cheese.
The Convenience of Slow Cooking
Slow cooking is a game-changer for me. It not only saves me time but it also enhances the depth of flavor in dishes like this chicken chili. The prolonged, gentle simmering allows the spices to meld, the chicken to become tender, and the flavors to harmonize.
How to make White Bean Chicken Chili
- Layer ingredients in the slow cooker, including chicken, beans, onions, garlic, and jalapeno.
- Pour in the spiced chicken broth.
- Cook low and slow until the chicken is easily shreddable.
- Shred the chicken, add corn and green chiles, and introduce creaminess with sour cream and fresh lime juice.
- Simmer a bit longer to blend flavors, garnish with cilantro, and serve!
MAKE IT YOUR OWN:
What makes white bean chicken chili even more special is its versatility. Consider adding some roasted green chiles for an extra layer of smokiness. If you LOVE cheese as much as I do, top it with a generous handful of shredded Monterey Jack or cheddar. And don’t forget to serve it alongside warm homemade cornbread.
LOOKING FOR MORE SLOW COOKER RECIPES?
- Slow Cooker The MOST AMAZING Pot Roast: Elevate your weeknight dinner game with this succulent and tender pot roast that practically melts in your mouth, all thanks to the magic of slow cooking.
- Slow Cooker Beef Stew: Warm, hearty, and brimming with rich flavors, this slow cooker beef stew will fill your home with enticing aromas and your belly with pure comfort.
- Slow Cooker Beef Brisket: Unleash the savory, melt-in-your-mouth perfection of slow-cooked beef brisket without the fuss – let your slow cooker do the work and savor the amazing results.
WHITE BEAN CHICKEN CHILI RECIPE
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- 1.5 lbs. Boneless, Skinless Chicken Breasts
- 2 Cans (15 ounces each) White Cannellini beans, drained and rinsed
- 1 Medium Onion, finely chopped
- 2 Cloves Garlic, minced
- 1 Jalapeno pepper, seeded and finely chopped (adjust to taste)
- 2 Cups Chicken Broth
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Paprika
- ¼ teaspoon Cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 Cup Frozen Corn kernels
- 1 Cup Diced Green chiles
- 1 Cup Sour cream or Greek yogurt
- Juice of 1 Lime
- ¼ Cup Fresh Cilantro, chopped
- Shredded Monterey Jack
- Sliced Green onions
- Tortilla chips
- Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
- Add the drained and rinsed white cannellini beans, chopped onion, minced garlic, and finely chopped jalapeno pepper on top of the chicken.
- In a separate bowl, mix the chicken broth, ground cumin, dried oregano, ground coriander, paprika, cayenne pepper, salt, and black pepper. Pour this mixture over the ingredients in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add the frozen corn kernels and diced green chiles to the slow cooker. Stir to combine all the ingredients.
- In a separate bowl, mix the sour cream (or Greek yogurt) and lime juice until well combined. Stir this mixture into the chili to make it creamy.
- Allow the chili to cook for an additional 30 minutes on low to meld the flavors together.
- Just before serving, stir in the fresh chopped cilantro.
- Taste and adjust the seasonings if needed, adding more salt, pepper, or cayenne as desired.
- Serve hot, garnished with shredded cheese, sliced green onions, and tortilla chips for a delightful crunch.