Description
Cozy up with this slow-cooker white chicken chili that practically makes itself. Just set it, forget it, and come back to a hearty, flavor-packed meal that’s secretly healthy too.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 1 large onion, diced (about 1 cup)
- 2 (4 oz) cans diced green chilies (mild)
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
- 1 cup frozen corn kernels
- 1 tablespoon fresh lime juice
- Optional toppings: fresh cilantro, Greek yogurt, avocado slices, shredded reduced-fat Monterey Jack cheese, jalapeño slices, lime wedges
Instructions
- Place chicken breasts in the bottom of your crockpot.
- Add diced onion, minced garlic, diced green chilies, cumin, oregano, salt, and black pepper over the chicken.
- Pour chicken broth over everything, ensuring chicken is completely covered.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- About 45 minutes before serving, remove chicken and shred it using two forks.
- Return shredded chicken to the crockpot, add white beans and corn, then stir to combine.
- Continue cooking for another 30-45 minutes.
- Just before serving, stir in fresh lime juice and adjust seasoning if needed.
- Serve hot with your choice of toppings.