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Slow Cooker White Chicken Chili

A hearty and creamy white chicken chili, perfect for chilly evenings, packed with tender chicken, white beans, and spices.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
Spices and Seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Optional Garnishes
  • 1/2 cup chopped cilantro optional
  • Sour cream and shredded cheese for serving, optional

Method
 

Preparation
  1. Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker.
  2. Sprinkle diced onion and minced garlic over the chicken.
  3. Add the white beans, corn, and diced tomatoes (with their juices) to the slow cooker.
  4. Pour in the chicken broth and add in your cumin and chili powder. Stir to combine.
Cooking
  1. Set your slow cooker to low heat and let it cook for 6 to 8 hours or on high heat for 3 to 4 hours.
  2. About 30 minutes before serving, shred the chicken using two forks and stir it back into the chili.
Serving
  1. Top with fresh cilantro and serve with sour cream and shredded cheese, if desired.

Notes

Feel free to adjust the spices to your taste. Store leftovers in airtight containers for up to 3-4 days or freeze for 2-3 months. Reheat on the stove or microwave.