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Slow Cooker White Chicken Chili

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PREP TIME
10 min
COOKING TIME
390 min
TOTAL TIME
400 min
SERVINGS
4 servings
Lunch Dinner Southwestern
Slow Cooker White Chicken Chili
Ingredients
  • 1 teaspoon vegetable oil
  • 2 skinless, boneless chicken breast halves
  • 2 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes, drained and rinsed
  • 1/2 yellow onion, chopped
  • 1 1/2 tablespoons chili powder, or more to taste
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1 dash hot sauce (such as Cholula®), or to taste
  • 1 pinch salt and ground black pepper to taste
  • 1/2 cup sour cream
Instructions
1
Preheat your slow cooker by lightly coating the interior with a thin layer of vegetable oil.
2
Place boneless, skinless chicken breasts at the bottom of your slow cooker vessel; pour in a generous amount of chicken broth, followed by black beans, cannellini beans, diced tomatoes, yellow onion, a sprinkle of chili powder, minced garlic, ground cumin, smoked paprika, dried garlic powder, a dash of hot sauce, and a pinch of salt.
3
Set the cooking timer according to your preference: 6 hours on Low or 3 hours on High.
4
Transfer the chicken breasts from the slow cooker to a clean cutting board, where you can shred them into tender strands using two forks.
5
Return the shredded chicken to the slow cooker mixture, and stir in a dollop of sour cream; continue cooking on Low for an additional 30 minutes.