Description
A creamy and lightly spiced slow cooker white chicken chili with corn that is perfect for busy weeknight dinners.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Prep the aromatics and seasonings: Dice the onion and mince the garlic.
- Layer the slow cooker: Add the chicken breasts to the bottom and sprinkle the diced onion and minced garlic over them.
- Add the beans and corn: Pour in the drained white beans and corn, spreading them evenly.
- Pour in the broth and spices: Add 2 cups of chicken broth and sprinkle cumin, chili powder, oregano, salt, and pepper over the top. Stir gently.
- Cover and cook: Place the lid on the slow cooker and cook on low for 6–8 hours or high for 4 hours.
- Shred the chicken: About 30 minutes before serving, shred the chicken directly in the slow cooker.
- Stir in the sour cream: After shredding, mix in the sour cream.
- Finish cooking: Replace the lid and let cook for another 30 minutes. Adjust consistency if needed.
- Taste and adjust seasoning: Before serving, taste and adjust salt and spice.
- Serve and garnish: Ladle into bowls, garnish with cheese and cilantro if desired.
Notes
For best results, cook on low heat and avoid adding dairy too early.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: slow cooker, chicken, chili, corn, white chicken chili, comfort food