Ingredients
2 1/2 c. low-sodium chicken broth
2 (15.5-oz.) cans white beans, drained and rinsed
1 1/2 lb. boneless skinless chicken breasts
2 (4-oz.) cans green chiles
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and minced, plus more for serving
1 tsp. dried oregano
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 1/2 c. frozen corn
Sour cream
Sliced avocado
Thinly sliced jalapeño
Freshly chopped cilantro
Lime wedges
Preparation
Step 1Add broth, beans, chicken, green chiles, onion, garlic, jalapeño, oregano, and cumin to the bowl of your slow cooker. Season with salt and pepper and cook on high for 2 to 3 hours, until chicken is tender.Step 2Remove chicken from chili and shred. Use a potato masher to gently mash about 1/3 of the beans before returning chicken to slow cooker. Stir in shredded chicken and corn and cover and season with more salt and pepper if needed. Leave slow cooker on warm until ready to serve.Step 3To serve, top with sour cream, avocado, jalapeño, cilantro, and a squeeze of lime juice.
Our slow-cooker white chicken chili couldn’t be easier, and we love the texture it takes on once the beans are partially mashed. It might feel weird to use a potato masher in your slow-cooker, but trust us, it’s worth it! This hearty chili will keep you full all winter long. It’ll keep in an airtight container in the fridge for up to 4 days, and months in the freezer. Pro tip #1: Want to add a kick of spice? Add ground cayenne 1/2 teaspoon at a time until it’s spicy enough for you. Pro tip #2: To make it vegan/vegetarian swap the chicken for a can of hominy. Made this? Let us know how it went in the comment section below!
