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

Equipment

  • Slow Cooker

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, chopped
  • 3 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Shredded cheese, sour cream, and fresh cilantro for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the drained white beans, diced green chiles, and chopped onion on top of the chicken.
  • Pour in the chicken broth. Sprinkle the cumin, chili powder, oregano, salt, and black pepper over everything.
  • Stir gently to combine the ingredients.
  • Cover and cook on low for 6 to 8 hours.
  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot and stir to mix it through the chili.
  • Ladle into bowls and add shredded cheese, sour cream, and cilantro as desired.

Notes

Mashing a small portion of the beans right in the pot before serving creates a thicker texture without extra steps. Leftovers keep in the fridge for three days and reheat well on the stove with a little extra broth to loosen them up if needed. Skip the cheese if you want a dairy-free version.
Course: Soup
Cuisine: American
Equipment: Slow Cooker