Cozy Slow Cooker White Bean Chicken Chili
A comforting and easy slow cooker chili featuring tender chicken breasts, creamy white beans, and a bright lime finish. Perfect for cozy nights and busy days.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (great northern or cannellini), drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- Salt and pepper to taste
- Juice of 1 large lime
- Optional garnishes: fresh cilantro, diced avocado, shredded cheese, sour cream
Instructions
- Finely chop the onion and mince the garlic. Drain and rinse the white beans. Open the can of diced green chiles and set aside.
- Place the chicken breasts at the bottom of the slow cooker.
- Spoon the rinsed white beans evenly over the chicken, then sprinkle the diced green chiles on top.
- Scatter the chopped onions and minced garlic over the beans and chiles. Sprinkle cumin, oregano, chili powder, salt, and pepper evenly over the ingredients.
- Pour the low sodium chicken broth over everything, ensuring the liquid just covers the ingredients.
- Cover and cook on low for 6 to 8 hours until the chicken is tender and easily shredded.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Squeeze the juice of one large lime into the chili and stir well. Adjust seasoning if needed.
- Ladle the chili into bowls and add optional garnishes as desired.
Notes
[‘Rinse beans to reduce excess salt and starch.’, ‘Add lime juice at the end to preserve bright flavor.’, ‘Shred chicken carefully to keep texture tender.’, ‘Cook on low heat to keep chicken juicy.’, ‘Adjust salt gradually as broth and beans add saltiness.’, ‘If chili is too thick after shredding chicken, add more broth or water.’, ‘Can be made in a heavy-bottomed pot on stove for 1.5 to 2 hours as an alternative.’, ‘Leftovers keep well refrigerated for up to 4 days and freeze for up to 3 months.’, ‘Add jalapeños or cayenne pepper for more heat.’, ‘Vegetarian version: omit chicken and add extra beans or butternut squash.’]
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 320
- Sodium: 550
- Fat: 4
- Carbohydrates: 25
- Fiber: 8
- Protein: 30
Keywords: slow cooker, chicken chili, white bean chili, comfort food, easy recipe, healthy chili, gluten-free, dairy-free option