Description
A creamy and comforting slow cooker white chicken chili made with tender chicken, white beans, green chilies, and topped with tangy Greek yogurt for a healthy twist.
Ingredients
1 pound boneless, skinless chicken breasts
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1 (4-ounce) can diced green chilies
1 medium onion, diced
3 cloves garlic, minced
3 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup frozen corn kernels
1 cup plain Greek yogurt
2 tablespoons fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, minced garlic, white beans, cannellini beans, diced green chilies, and frozen corn on top of the chicken.
Pour the chicken broth over the ingredients in the slow cooker.
Sprinkle the cumin, oregano, chili powder, black pepper, salt, and cayenne pepper evenly over the mixture.
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir well to combine.
Ladle the chili into bowls and top each serving with a generous dollop of plain Greek yogurt.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 6 hours