This slow cooker white chicken chili will become your go-to recipe for cool weather entertaining and busy weeknights. Included in the recipe are more than 5 ways to adapt this and make it perfect for YOU!
1jar(48 oz.) great Northern beans, rinsed and drained
1can(14.5 oz.) petite diced tomatoes, undrained
1can(4.5 oz.) chopped green chiles
4cupsreduced-sodium chicken broth
optional toppings: tortilla chips/strips, chopped or sliced jalapeño peppers, diced avocado, fresh cilantro, shredded cheese, sour cream, etc.
Instructions
Add all ingredients to a 6-quart slow cooker. Stir to combine.
Cover and cook for 4 to 5 hours on High, or 7 to 8 hours on Low.
Remove chicken breasts to a large plate and use two forks to shred it into bite-sized pieces.
Return shredded chicken to slow cooker; cover and cook on low for 15 to 20 minutes, or until you’re ready to eat.
Serve with your favorite toppings!
Notes
If desired, substitute a jar of your favorite salsa for the tomatoes and green chiles.
Thicker Chili: add a can of rinsed and drained black or pinto beans and a can of drained canned corn.
Creamy Chili: Stir in 4 ounces of cream cheese just before serving, or melt 1 to 2 cups of shredded Monterey jack cheese into the chili when it's finished cooking.
Instant Pot Directions: Cook on high pressure for 15 minutes before doing a quick release. Take out the chicken breasts, shred them, return them to the chili.
Stovetop Directions: Dice raw chicken and sauté with a tablespoon of oil and the onions, before adding the rest of the ingredients and simmering until it's deliciously cooked through and the flavors are perfect.