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–+ servings

California-Style Slow Cooker White Chicken Chili

Cozy, creamy slow-cooker white chicken chili loaded with tender chicken, white beans, and mild green chiles.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 1
Course: Soups
Cuisine: American
Calories: 463
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 4 cans (4 oz each) chopped green chiles with their juices
  • 2 cans (15.5 oz each) Great Northern beans rinsed and drained
  • 2 cans (15.5 oz each) cannellini beans rinsed and drained
  • 2 cans (14.5 oz each) chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 cups sour cream room temperature

Method
 

  1. Place the chicken breasts in the slow cooker and scatter the onion, garlic, and green chiles over them. Sprinkle with the salt, cumin, and black pepper and toss gently to coat. Pour the chicken broth into the pot, cover, and cook on HIGH for 4 hours or LOW for 6 hours.
  2. With 30 minutes left in the cooking time, uncover the slow cooker and shred the chicken into bite-size pieces directly in the pot. Stir in the drained Great Northern beans and cannellini beans, re-cover, and continue cooking for the final 30 minutes.
  3. Turn off the slow cooker, remove the lid, and stir in the sour cream until fully incorporated and the chili is creamy.
  4. Serve the chili hot, and top each bowl as desired with shredded cheddar cheese, fresh cilantro, sliced green onions, or diced California Hass avocado.

Nutrition

Calories: 463kcalCarbohydrates: 39gProtein: 42gFat: 15gSaturated Fat: 8gCholesterol: 98mgSodium: 760mgFiber: 9gSugar: 3g

Notes

For a lighter swap, use plain Greek yogurt instead of sour cream and stir it in only after the slow cooker is turned off.
Add a minced jalapeño or a pinch of cayenne with the green chiles for extra heat.
Rinse the beans well after draining to keep the chili from becoming too salty.
The chili thickens as it sits; add a splash of chicken broth when reheating leftovers.
Store leftovers in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months and thaw before reheating.
Garnish with shredded Monterey Jack, cilantro, sliced green onions, or diced California Hass avocado.
For the best flavor, stir the sour cream in after the slow cooker is off and let the chili rest for a few minutes before serving.

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