Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup (150 g) corn kernels (fresh or frozen)
- 1 cup (240 ml) sour cream (optional for serving)
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the white beans, onion, garlic, chicken broth, diced green chilies, cumin, chili powder, black pepper, and salt.
- Stir the ingredients to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked.
- Shred the chicken in the pot and stir to combine.
- Add corn and cook for an additional 30 minutes on low.
- Serve hot, topped with sour cream and cilantro if desired.
Notes
- For a spicier flavor, add diced jalapeños.
- This chili freezes well; store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, white bean, chicken chili, comfort food, dinner