Slow-Cooker White Chicken Chili
With only 8 ingredients, this Slow-cooker White Chicken Chili is loaded with flavor and all comes together in the crock pot.
Servings: 6
Cost: $10.00
Equipment
- 4-quart or 6-quart Slow Cooker
Ingredients
For the Chili:
- 1 lb Dried White Beans (like cannellini; rinse well first)
- 1 1/4 lb Chicken Breasts
- 12 oz jarred Salsa Verde (we like Trader Joe's version)
- 1/2 Yellow Onion, chopped
- 3 cloves Garlic, chopped
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 6 cups Low-Sodium Chicken Stock
For Serving (optional):
- Fresh Lime Juice
- Sharp Cheddar Cheese, shredded
- Avocado, cubed
- Cilantro, chopped
- Sour Cream
- Tortilla Chips
Instructions
- Combine all ingredients for the chili in the bowl of a slow-cooker and give it a stir to combine. Cook until the beans are tender and chicken falls apart easily, 3-4 hours on high or 7-8 hours on low. (Note: dried beans can vary in cook time depending on how long they've been stored, so plan for the higher end of the cook time range if you think yours might have sat on the shelf for a bit.)
- Shred the chicken with a fork, allowing some large pieces to remain. Season with salt and pepper. (If you want a creamier chili, you can stir in 1/3 cup sour cream or plain yogurt.)
- Ladle soup in to bowls and serve with any (or all!) the toppings you like.
Notes
Beans - It is not necessary to soak the white beans before cooking since they will have all day to cook in the slow cooker. The first couple hours in the slow cooker will take the place of pre-soaking the beans. Just be sure to rinse the beans well before adding them to the chili.
Nutrition
Serving: 1g | Calories: 432kcal | Carbohydrates: 54g | Protein: 43g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 2057mg | Fiber: 12g | Sugar: 6g | Vitamin A: 486IU | Vitamin C: 4mg | Calcium: 205mg | Iron: 9mg