Creamy White Chicken Chili in the Slow Cooker
This creamy white chicken chili is a comforting dish made in a slow cooker, featuring tender chicken, white beans, and a blend of spices for a flavorful experience.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cans white beans drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup corn frozen or canned
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro chopped (for garnish, optional)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- Layer the rinsed white beans, diced tomatoes with juices, chicken broth, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper over the chicken.
- Gently stir to combine all ingredients, ensuring the chicken is covered.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked and tender.
- Remove chicken breasts, shred with two forks, and return to the pot.
- Mix in the corn thoroughly.
- Stir in sour cream and shredded Monterey Jack cheese until melted and blended.
- Serve hot, garnished with chopped cilantro if desired.
Notes
Serve with tortilla chips or warm bread for added texture.