Slow Cooker White Chicken Chili
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 1x
- Category: Main Course
Ingredients
Scale
- 2 pounds of boneless (skinless chicken thighs)
- 5 cups of low-sodium chicken broth
- 4 cloves of garlic
- 1 teaspoon of paprika
- 2 teaspoons of cumin
- 2 cans (4 ounces each of chopped green chilis)
- 1/2 of a large red onion (chopped)
- 1 cup of frozen corn
- 2 cans (14 ounces each of cannellini beans, rinsed and drained)
- 1/2 cup of Greek yogurt
- Salt and pepper to taste
- For serving: sour cream (avocado, jalapeño, cilantro)
Instructions
- Place the chicken thighs at the bottom of the slow cooker. Sprinkle on some salt, pepper, paprika, and cumin.
- Add the chopped garlic, canned green chilis, diced onions, cannellini beans, and frozen corn.
- Pour the chicken broth over everything. Cover the slow cooker and cook on the high setting for 2-3 hours or on the low setting for 5-6 hours.
- Once it’s done cooking, remove the top and shred the chicken with two forks. Add a couple of scoops of Greek yogurt and mix it all together.
- Serve it up immediately. Top it with fresh herbs, sliced peppers, cubed avocados, and a dollop of sour cream!
