Slow Cooker White Chicken Chili
Servings 8
Ingredients
- 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!