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Easy 30-Minute Slow Cooker White Chicken Chili Recipe

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A dump-and-go white chicken chili that’s creamy, comforting, and ready in 30 minutes on the stovetop or 4 hours in the slow cooker. Perfect for busy weeknights with minimal effort and maximum flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 jar (16 oz) salsa verde
  • 1 cup frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • ½ cup sour cream
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Shredded Monterey Jack cheese (optional topping)
  • Diced avocado (optional topping)
  • Tortilla chips or strips (optional topping)
  • Extra cilantro (optional topping)
  • Lime wedges (optional topping)

Instructions

  1. Slow Cooker Method: Place chicken breasts in the bottom of the slow cooker. Add drained beans, frozen corn, diced onion, and minced garlic on top.
  2. Pour salsa verde and chicken broth over everything. Sprinkle cumin, oregano, chili powder, salt, and pepper. Stir gently.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until chicken reaches 165°F and shreds easily.
  4. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
  5. Scoop out about 1 cup of beans and a bit of broth. Mash with a fork or blend with an immersion blender until smooth. Stir back into the chili.
  6. Stir in sour cream, lime juice, and cilantro. Let warm through for 5 minutes. Adjust seasoning and serve with toppings.
  7. Stovetop Method: Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds.
  8. Pour in chicken broth and salsa verde. Add cumin, oregano, chili powder, salt, and pepper. Stir.
  9. Add chicken breasts to the pot. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-18 minutes until chicken is cooked through.
  10. Remove chicken and shred. Use an immersion blender to partially blend beans and broth in the pot, leaving some whole beans for texture.
  11. Return shredded chicken to the pot. Stir in frozen corn, sour cream, lime juice, and cilantro. Simmer 5 more minutes. Adjust seasoning and serve.

Notes

Don’t skip the bean-blending step—it creates creaminess without cream. Use low-sodium broth to control salt. Shred chicken while warm for best texture. Add sour cream off the heat to prevent curdling. Chili thickens as it sits; add broth when reheating if needed.

Nutrition

Keywords: white chicken chili, slow cooker chili, easy chili, weeknight dinner, creamy chili, gluten-free chili

Find it online: https://sunnysavory.com/easy-30-minute-slow-cooker-white-chicken-chili-recipe/