Description
A cozy, hands-off weeknight favorite that blends tender shredded chicken, creamy beans, and mild green chiles for comforting, flavorful bowls.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1 cup shredded cheese (e.g., Monterey Jack or cheddar)
- Fresh cilantro, for garnish
Instructions
- In a slow cooker, add chicken breasts, white beans, chicken broth, green chiles, onion, garlic, cumin, chili powder, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken using two forks and stir it back into the chili.
- Stir in sour cream and cheese until melted and combined.
- Serve hot, garnished with fresh cilantro.
Notes
Adjust seasoning with lime juice or additional spices according to taste. This chili is freezer-friendly; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, chili, slow cooker, comfort food, easy dinner