Effortless Slow Cooker White Chicken Chili

1Ingredients

• 1.5 poundsBoneless, skinless chicken breasts
• 28 ouncesCanned cannellini beans, drained and rinsed
• 15 ouncesCanned sweet corn, drained
• 4 cupsChicken broth
• 4 ouncesCanned diced green chiles, undrained
• 1 countMedium onion, chopped
• 2 clovesGarlic, minced
• 1.5 teaspoonsGround cumin
• 1 teaspoonChili powder
• 0.5 teaspoonDried oregano
• 4 ouncesCream cheese, softened and cubed
• to tasteSalt
• to tasteBlack pepper
• for garnish (optional)Fresh cilantro, chopped
• for garnish (optional)Shredded Monterey Jack or cheddar cheese
• for garnish (optional)Sour cream or Greek yogurt

2Instructions

1. 1

   Place the chicken breasts, drained and rinsed cannellini beans, drained sweet corn, chicken broth, undrained diced green chiles, chopped onion, minced garlic, ground cumin, chili powder, and dried oregano into the slow cooker. Season generously with salt and black pepper.

   ⏱ 5 min
2. 2

   Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and can be easily shredded with a fork.

   ⏱ 300 min
3. 3

   Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.

   ⏱ 5 min
4. 4

   Add the softened and cubed cream cheese to the chili. Stir gently until the cream cheese has fully melted and is smoothly incorporated, creating a creamy texture throughout the chili.

   ⏱ 5 min
5. 5

   Taste the chili and adjust seasonings as needed with additional salt, pepper, or spices. Ladle the hot chili into bowls and serve immediately with your favorite toppings such as fresh cilantro, shredded cheese, or a dollop of sour cream or Greek yogurt.

   0