Slow Cooker White Chicken Chili
This healthy slow cooker white chicken chili is perfect for all the busy people out there. There's no measuring, only 5 ingredients, and it's nutritious! It doesn't get any better than that.
Equipment
- Slow Cooker
- Large knife
- Cutting board
Ingredients
- 3 Chicken breasts
- 15.8 oz Canellini or Great Northern beans, drained
- 15.8 oz Corn, drained
- 16 oz Salsa verde
- 32 oz Vegetable or chicken broth, low sodium
- ½ cup Water
Instructions
- Place the uncooked chicken breasts at the bottom of the slow cooker.
- Drain the beans and corn from the cans. Toss the corn and half the beans into the slow cooker. Take the back of a fork and mash the other half of the beans before adding them. This will create a thicker, creamier broth.
- Add a 16oz jar of salsa verde. This has so much flavor there's no need for additional spices. However, if you wanted to make it spicier, you could add cayenne or chili flakes.
- Next add one box of veggie or chicken broth to the slow cooker.
- Add half a cup of water to balance out the saltiness of the meal if preferred.
- Stir everything together until well combined, and cook on high for 4 - 6 hours or low for 6 - 8 hours.
Notes
Storage
This white chicken chili can be stored in an airtight container for about 3 - 4 days in the refrigerator, or in the freezer for about 3 months.Tips
- "Cream" the beans - I recommend tossing half the beans into the slow cooker and mashing the other half with a fork. Once the mashed beans are blended in with the broth, it will make the chili thick and creamy.
- A little goes a long way - We are using salsa verde in this recipe which tends to be very salty. This chili doesn't call for salt because we're already getting that savory goodness from the salsa.
- Low sodium options - I would opt for any low sodium broths or canned beans to avoid the chili being overly salty.
- Add water if needed - Depending on how broth-y you like your chili, add water as needed.