Slow Cooker White Chicken Chili
Rich, hearty, and delicious, this slow cooker white chicken chili is the kind of dinner you'll linger over thanks to your trusty crockpot.
Servings: 8
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 medium onion chopped into ½" pieces
- 4 cloves garlic minced
- 30 ounces canned great northern beans or (2) 15-oz cans
- 24 ounces chicken broth
- 8 ounces chopped green chile about 1 cup, adjust for additional heat
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼-½ teaspoon cayenne pepper adjust for additional heat
- 1 teaspoon kosher salt adjust to taste
- 1 cup sour cream
- ½ cup heavy cream
- fresh limes cut into wedges
Optional Toppings
- shredded cheese
- sour cream
- hot sauce
- sliced avocados
- chopped fresh cilantro
- small tortilla strips
Instructions
- Combine the chicken, onion, garlic, beans, chicken broth, green chile, cumin, oregano, black pepper, cayenne pepper, and salt in the crockpot. Cover with a lid and cook on LOW heat for 7-8 hours.
- When the chicken is tender enough to pull apart, shred it gently, leaving plenty of bite-size pieces. Stir to mix the chicken throughout the soup.
- In a separate bowl or large glass measuring cup, whisk together the sour cream and heavy cream until smooth and then pour over the mixture in the crock-pot. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout.
- Taste the soup and adjust the salt as desired. Serve with a squeeze of lime and the toppings of your choice.