Slow Cooker White Chicken Chili Recipe
This slow cooker white chicken chili recipe is made with chicken breast that is slow-simmered in chicken stock with spices and beans. It gets finished off with a fresh salsa verde!
Servings: 8 servings
Calories: 279kcal
Equipment
Ingredients
- 4 skinless boneless chicken breasts frozen
- 32 ounces chicken stock
- 1 ⅓ cup fresh salsa verde
- ¼ cup fresh lime juice
- 2 chicken bouillon cubes
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon crushed red pepper
- 2 cans cannellini beans drained
- 1 medium onion diced
- Optional: 2 tablespoons flour or cornstarch for thickening
- Cilantro for garnishing
Instructions
- Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cooker and cook on low for 6-8 hours (or on high with 3-4 hours).
- About 40 minutes before chicken is complete, shred chicken with two forks in liquid.
- Pour in beans and onions, and continue to cook for the remaining 40 minutes.
- If using, carefully whisk in flour and allow sauce to thicken.
- Garnish with cilantro and serve. This is perfect with homemade cornbread.
Notes
How to Store
- Fridge: Scoop your leftover chili into an airtight container and pop it in the fridge for 3 to 4 days. It will thicken as it sits, so add a splash of chicken broth when reheating.
- Freezer: Freeze your chili in a freezer-safe container or bag for up to 3 months. Let it thaw overnight in the fridge before reheating.
- Reheating: Warm it in a pot over medium heat until it's hot all the way through. If you're in a rush, the microwave works too. Add broth if the chili gets too thick.
Nutrition
Calories: 279kcal | Carbohydrates: 25g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 1328mg | Potassium: 669mg | Fiber: 5g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 6.3mg | Calcium: 85mg | Iron: 3.6mg