White chicken chili is a healthy, fun twist on a slow cooker staple. This chili is done in just a few hours yet the aroma and flavors are so strong you’d think it had been cooking all day.
It’s wintertime and it is slow cooker season…of course I made chili for the Superbowl. I have said it a million times here on this blog but chili was made for the slow cooker. I have never made or even had (I don’t think) white chicken chili before this time but this chili came out so good I will absolutely add this into regular rotation.
You can use your preferred white beans whether they be cannellini, great northern or navy. I used cannellini.
Since this uses chicken breasts, it doesn’t cook as long as a normal chili. White meat cooks faster than dark meat and you don’t want to dry out the chicken. You can absolutely substitute boneless, skinless chicken thighs.
The chicken should be so tender it shreds easily with a fork.
I used my 3.5-quart slow cooker for this recipe. If you have a larger slow cooker (5-quart or larger), you can easily double this recipe.
It’s also a great freezer meal!
- 1 lb chicken breasts, cut into pieces
- 2 cups low-sodium chicken broth
- 15 ounces white beans, drained & rinsed
- 1 small onion, diced
- 1 bell pepper, diced
- 4 ounces diced green chilies
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp pepper
- ½ tsp oregano
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
I topped my chili with some fresh cilantro, jalapeño, and a squirt of lime juice.
Serve this with cornbread or eat it alone.
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