Description
A quick and delicious recipe for Crock Pot Mexican White Chicken Chili, perfect for a comforting meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the Crock Pot.
- Add the white beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir back into the chili.
- Serve hot, topped with shredded cheese and fresh cilantro if desired.
Notes
- For a spicier chili, add jalapeños or hot sauce.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican