Easy Slow Cooker White Chicken Chili
A simple and delicious slow cooker chili featuring chicken, beans, and spices that warms you up on chilly days.
Ingredients
Main ingredients
- 1 cup 1 yellow onion, small dice (heaping 1 cup, 225g)
- 2 cloves 2 cloves garlic, minced
- 1 1 jalapeño, small dice (optional) Optional for added spice
- 0.75 lb 1 boneless skinless chicken breast (about 3/4 lb.)
- 2 cans 2 15oz. cans cannellini beans, drained and rinsed
- 1 can 1 15oz. can pinto beans, drained and rinsed
- 1 Tbsp 1 Tbsp ground cumin
- 1 tsp 1 tsp dried oregano
- 0.25 tsp ¼ tsp cayenne pepper Optional for added spice
- 0.25 tsp ¼ tsp freshly ground black pepper
- 1 jar 1 16oz. jar salsa verde
- 2 cups 2 cups chicken broth (16 oz.)
Instructions
Preparation
- Dice the onion and mince the garlic.
- Slice the jalapeño lengthwise, scrape out the seeds with a spoon, then dice.
- Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
Add ingredients
- Drain and rinse the cannellini beans and pinto beans and add them to the slow cooker.
- Add the cumin, oregano, cayenne, and freshly ground black pepper.
- Pour the salsa over top.
- Pour two cups of chicken broth over the contents in the cooker and give everything a brief stir.
Cook
- Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
- After the cooking time, remove the lid and carefully use two forks to shred the chicken meat.
- Stir the chili, mashing some beans with the back of the spoon as you stir to thicken the chili.
Serve
- Serve the chili topped with your favorite ingredients, such as shredded cheese, fresh cilantro, diced avocado, freshly squeezed lime, or tortilla chips.
Notes
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months. Thaw in the refrigerator before reheating. For added spice, consider more jalapeños or hot sauce. Other vegetables can be added for extra flavor.