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4.63
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58
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Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili is a hands-off way to make this delicious and comforting favorite. Loaded with shredded chicken, corn, beans, and more, all made in a Crockpot!
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Course:
Soup
Cuisine:
Mexican
Servings:
8
Calories:
299
kcal
Author:
Becky Hardin
Equipment
Crockpot
Ingredients
3
chicken breasts
about 1½ lbs
3
cans
white beans
separated, drained and rinsed (I used Cannellini Beans and Great Northern Beans)
4
cups
low-sodium chicken broth
32 ounces
1
yellow onion
chopped
1
jalapeno pepper
chopped
2
shallots
chopped
¼
cup
chopped cilantro
½
teaspoon
ground cayenne pepper
¼
teaspoon
dried oregano
2
teaspoons
ground cumin
1
can
corn
Instructions
Place chicken breasts in the slow cooker and top with 2 cans of beans (reserve 1 for later) and remaining chili ingredients.
3 chicken breasts,
3 cans white beans,
4 cups low-sodium chicken broth,
1 yellow onion,
1 jalapeno pepper,
2 shallots,
¼ cup chopped cilantro,
½ teaspoon ground cayenne pepper,
¼ teaspoon dried oregano,
2 teaspoons ground cumin,
1 can corn
Stir to combine and cook on low for 6-8 hours.
When finished cooking, remove chicken breasts and shred, then add back to the chili.
Remove 1 cup of broth from the chili and place in a blender with the remaining can of beans.
Add shredded chicken and bean slurry to chili and cook on high 15 minutes.
Serve with your favorite toppings.
Video
Notes
Storage:
Store white chicken chili in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition
Calories:
299
kcal
|
Carbohydrates:
38
g
|
Protein:
30
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
538
mg
|
Potassium:
1114
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
325
IU
|
Vitamin C:
15.9
mg
|
Calcium:
117
mg
|
Iron:
5.3
mg