Description
This nutrient-dense slow-cooked white chicken chili combines tender chicken breasts, creamy cannellini beans, and zesty green chilies. It is a perfect, low-effort one-pot meal that provides a significant boost of lean protein. Designed for busy weeknights, this dish develops deep, earthy flavors throughout the day, making it an excellent choice for a healthy, satisfying, and comforting meal that holds up beautifully for weekly meal prep.
Ingredients
1.5 lbs boneless skinless chicken breasts
2 cans (15 oz each) cannellini beans, drained and rinsed
2 cans (4 oz each) green chilies
3 cups low-sodium chicken broth
1 tablespoon ground cumin
1 teaspoon garlic powder
1 medium yellow onion, diced
Salt and black pepper to taste
Instructions
Place the raw chicken breasts at the bottom of a 6-quart slow cooker.
Add the drained cannellini beans, diced green chilies, and chopped onions over the chicken.
Pour the chicken broth over the top until the ingredients are partially submerged.
Sprinkle the cumin, garlic powder, salt, and pepper evenly across the mixture.
Cover the crockpot with the lid and set to low heat.
Cook for 6 to 7 hours until the liquid has slightly reduced and the chicken is fully cooked and tender.
Remove the chicken breasts with tongs and shred them using two forks on a cutting board.
Return the shredded chicken to the crockpot and stir to combine before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili tastes even better the next day as the flavors continue to meld. You can thicken the base further by mashing a few of the beans against the side of the pot after shredding the chicken.
- Prep Time: 10
- Cook Time: 420
- Category: Trending
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 85mg
