Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts
- 1 can (15 oz or 425 g) white beans, drained and rinsed
- 1 can (4 oz or 113 g) diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups (480 ml) chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) shredded Monterey Jack cheese
- Fresh cilantro, for garnish
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add white beans, green chilies, onion, garlic, chicken broth, cumin, chili powder, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours.
- Once cooked, shred the chicken with forks and stir in heavy cream and cheese.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add jalapeños or extra chili powder.
- Can be served with tortilla chips or over rice.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, white chicken chili, comfort food