Main
Slow Cooker White Bean Chicken Chili
4 h 20 minServes 6Nutri-Score B€€
B
4 h 20 min
4 h 20 minSlow Cooker White Bean Chicken Chili
what you need
Ingredients
chicken breast (boneless, skinless)Meat700 g
white beans (canned, drained and rinsed)Pantry800 g- chicken brothPantry700 ml
- green chiles (canned, diced)Pantry200 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
ground cuminSpices5 g- dried oreganoSpices3 g
chili powderSpices4 g
saltSpices5 g
black pepper (ground)Spices2 g
olive oilPantry15 ml
sour cream (for serving)Dairy120 g
cheddar cheese (shredded, for serving)Dairy80 g
fresh cilantro (chopped, for serving)Produce15 g
per serving
Nutrition
296kcal
- Carbs
- 22 g
- Proteins
- 32 g
- Fat
- 9 g
what you’ll use
Tools
Slow cooker
Frying pan
wooden spoon
step by step
Method
- Step 1
Soften the aromatics
- Heat the olive oil in a frying pan over medium heat.
- Sauté the onion and garlic until soft and fragrant.
- Step 2
Load the slow cooker
- Add the chicken breast, white beans, green chiles and chicken broth to the slow cooker.
- Stir in the cumin, oregano, chili powder, salt and pepper.
- Add the softened onion and garlic.
- Step 3
Cook low and slow
- Cover and cook until the chicken is tender and shreds easily.
- Step 4
Shred the chicken
- Shred the chicken directly in the pot with two forks.
- Stir everything together and adjust the seasoning.
- Step 5
Serve
- Ladle into bowls.
- Top with sour cream, cheddar and cilantro.