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Slow Cooker White Chicken Chili Recipe

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This Slow Cooker White Chicken Chili recipe is a hearty and comforting dish packed with flavor. Tender chicken breast, creamy cannellini and pinto beans, and zesty salsa verde come together with aromatic spices like cumin, oregano, and cayenne pepper to create a delicious meal that's easy to prepare. Ideal for busy weeknights, just set it and forget it!

Ingredients

Scale
  • 1 yellow onion
  • 2 cloves garlic
  • 1 jalapeño (optional)
  • 1 boneless skinless chicken breast (about 3/4 lb.)
  • 1 16oz. jar salsa verde
  • 2 15oz. cans cannellini beans
  • 1 15oz. can pinto beans
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp freshly ground black pepper
  • 2 cups chicken broth
  • 4 oz. Monterey Jack cheese, shredded

Instructions

  • Dice the onion and mince the garlic. If using, chop the jalapeño.
  • Place the chicken breast in the slow cooker and add the diced onion, minced garlic, and jalapeño.
  • Add the salsa verde, cannellini beans, pinto beans, ground cumin, oregano, cayenne pepper, black pepper, and chicken broth to the slow cooker.
  • Cover and cook on low for 4-6 hours, or until the chicken is cooked through and tender.
  • Remove the chicken breast from the slow cooker, shred it with two forks, and return it to the pot.
  • Stir in the shredded Monterey Jack cheese until melted and combined.
  • Serve hot, garnished with your favorite toppings like sour cream, cilantro, or avocado.

Notes

  • For a spicier chili, include the jalapeño with seeds. For a milder version, omit the jalapeño or remove the seeds.
  • This chili can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
  • Adjust the consistency by adding more or less chicken broth based on your preference.

Nutrition

Find it online: https://elianarecipes.com/slow-cooker-white-chicken-chili-recipe/