Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

This recipe is perfect for a cozy and flavorful meal. The slow cooker does all the work, leaving you with a delicious and hearty chili.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chiles (mild or hot, your preference)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can Great Northern beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 cup chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese (optional)
• 1/2 cup sour cream (optional)

Cooking Guide:

1. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, just to brown them slightly. (This step is optional, but it adds a bit of extra flavor to the chili.)
2. Place the chicken breasts in the bottom of your slow cooker.
3. Add the onion, garlic, green chiles, cumin, chili powder, oregano, salt, and pepper to the slow cooker.
4. Pour in the chicken broth and stir to combine.
5. Add the cannellini beans, Great Northern beans, and corn to the slow cooker.
6. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the chicken is cooked through and shreddable.
7. Once the cooking time is complete, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the pot.
8. Stir in the chopped cilantro. (Optional: Add shredded cheese and sour cream for garnish.)
9. Serve the chili with your favorite toppings, such as avocado slices, crumbled tortilla chips, or a dollop of Greek yogurt.

Tips:

• You can adjust the spice level of this chili to your preference. If you like it hotter, add a few dashes of hot sauce or an extra can of diced green chiles.
• For a thicker chili, remove about 1 cup of the cooked chili and mash it with a fork. Then, stir the mashed chili back into the pot.
• Leftovers can be stored in the refrigerator for up to 3 days.
• This chili is also great frozen! Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Enjoy this delicious and easy Slow Cooker White Chicken Chili!