Description
This hearty and creamy white chicken chili is a protein-packed meal that requires minimal effort. By utilizing a slow cooker, tender chicken breast, fiber-rich Great Northern beans, and zesty green chilies meld together into a restaurant-quality bowl of warmth. A unique technique of mashing a portion of the beans creates a velvety, thick texture without the need for heavy dairy, making it a perfect, comforting dish for busy weeknights that the whole family will enjoy.
Ingredients
1.5 lbs boneless skinless chicken breast
3 cans (15oz each) Great Northern beans, rinsed and drained
2 cans (4oz each) diced green chilies
32 oz low-sodium chicken broth
1 medium onion, finely diced
3 cloves garlic, minced
1 tbsp ground cumin
1 tsp dried oregano
0.5 cup heavy cream (optional)
Instructions
Place the chicken breasts, diced onion, minced garlic, cumin, oregano, and salt into the slow cooker base.
Add the drained beans and green chilies on top.
Pour the chicken broth over the ingredients to submerge them evenly.
Cover and cook on low heat for 6 hours or high heat for 3 hours until the chicken reaches 165 degrees internal temperature.
Remove the chicken breasts and shred them using two forks.
Mash 1 cup of the beans directly inside the slow cooker using a potato masher to thicken the broth.
Return the shredded chicken to the pot and stir in the heavy cream.
Simmer for an additional 15 minutes before serving.
Notes
Ensure all beans are rinsed well to reduce sodium. For extra spice, use hot green chilies instead of mild. The heavy cream is optional; for a dairy-free version, simply omit it or use a coconut milk substitute.
- Prep Time: 15
- Cook Time: 360
- Category: Trending
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 3.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
