Description
This slow cooker white chicken chili is loaded with tender chicken, white beans, salsa verde, and warm spices. Just 15 minutes of prep for a cozy dinner!
Ingredients
Scale
- 2 lbs. chicken breast (skinless, boneless)
- 4 cloves garlic, minced
- 1 tsp. sea salt
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. oregano
- 2 cups salsa verde
- 4 cups chicken broth
- 2 15-oz. cans white northern beans, rinsed and drained
- 10 oz. frozen corn
- 1 lime
- Toppings: tortilla chips, shredded Monterey jack, avocado slices, jalapeno, lime wedges, cilantro, sour cream
Instructions
- In a small bowl, combine minced garlic, sea salt, cumin, garlic powder, chili powder, and oregano. Rub seasoning mixture all over chicken breasts, pressing in to coat. Place seasoned chicken in the bottom of a 6-qt. slow cooker.
- Pour salsa verde over the chicken, then pour chicken broth around the sides. Cover the slow cooker and cook on Low for 6 to 7 hours until the chicken is very tender and easy to shred.
- Remove chicken from the slow cooker and transfer to a cutting board. Using an immersion blender, blend one can of the drained beans directly in the slow cooker until smooth.
- Shred the chicken and return it to the slow cooker along with the remaining can of drained beans and frozen corn. Stir to combine.
- Cover and cook on High for 30 more minutes until corn is heated through. Squeeze lime juice into the chili and stir. Taste and adjust seasoning if needed. Serve with desired toppings.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in freezer-safe containers (like Souper Cubes) for up to 3 months. Reheat in the microwave or stovetop until hot.
- Ingredients: White northern beans work best here, but you can substitute great northern beans or cannellini beans if that’s what you have. For the salsa verde, choose one with good flavor since it’s a main ingredient. I like medium heat, but use mild if you’re sensitive to spice.
- Tools: A 6-quart slow cooker is ideal for this recipe. An immersion blender is super helpful for blending the beans right in the pot, but if you don’t have one, carefully transfer one can of beans with a little broth to a regular blender, blend until smooth, and stir it back in.
- Serve with: Serve this with warm cornbread, tortilla chips for scooping, and plenty of fresh toppings.