Description
A simple and hearty white chicken chili made in the crockpot.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Place chicken breasts in the crockpot.
- Add beans, corn, green chiles, onion, garlic, chicken broth, cumin, oregano, salt, and black pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken and shred it with forks.
- Return shredded chicken to the crockpot.
- Stir in sour cream and shredded cheese.
- Cook for an additional 10-15 minutes until cheese melts.
- Serve warm.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spices to taste.
- Top with avocado, cilantro, or lime wedges.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American