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Hearty Crockpot White Bean Chicken Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and black pepper, to taste
  • Shredded cheese, chopped cilantro, and lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the drained white beans, diced green chiles, diced onion, minced garlic, chicken broth, cumin, oregano, chili powder, salt, and pepper.
  • Stir gently to combine everything around the chicken.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and easy to shred.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to mix the shredded chicken evenly through the chili.
  • Ladle the chili into bowls and add shredded cheese, chopped cilantro, and a squeeze of lime right before serving.

Notes

If the chili thickens too much during cooking, stir in a splash of extra broth before serving to loosen it. For a milder flavor, reduce the chili powder slightly. Leftovers store well in the fridge for up to three days and reheat smoothly on the stovetop with a little added broth to refresh the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board