Description
This Slow Cooker White Bean Chicken Chili is a hearty and comforting dish perfect for easy meal prep. Packed with tender shredded chicken, creamy white beans, spicy green chiles, and flavorful spices, it simmers all day to develop a rich, satisfying taste. Topped with melty pepper jack cheese, this chili is ideal for cozy dinners and can serve up to eight people.
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 3 (15-oz) cans white beans, drained and rinsed
- 1 (4-oz) can green chiles
- 3 cups salsa
- 3 cups chicken broth
- 1 Tbsp cumin
- 2 (8-oz) packages grated pepper jack cheese
Instructions
- Combine Ingredients: Place the chicken breasts, white beans, green chiles, salsa, chicken broth, and cumin into the slow cooker. Stir gently to combine the ingredients evenly but keep the chicken breasts mostly whole.
- Cook on Low: Set the slow cooker to LOW and cook the chili for 6 to 8 hours. This slow cooking allows flavors to meld and chicken to become tender.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks until finely pulled apart.
- Mix and Serve: Return the shredded chicken to the slow cooker and stir thoroughly to incorporate it back into the chili. Serve the chili hot, topped with the grated pepper jack cheese for a melty, spicy finish.
Notes
- For a spicier chili, add diced jalapeños or use a spicy salsa.
- Make sure to rinse and drain the beans well to avoid excess sodium.
- Use freshly grated pepper jack cheese for better melting and flavor.
- You can substitute chicken breasts with thighs for juicier meat.
- If you prefer a thicker chili, simmer it uncovered on HIGH for the last 30 minutes.
