Description
A creamy and comforting slow cooker white chicken chili made with tender chicken, white beans, green chilies, and a touch of Greek yogurt for added creaminess and protein. Perfect for an easy weeknight dinner.
Ingredients
1 pound boneless skinless chicken breasts
2 (15-ounce) cans great northern beans, drained and rinsed
1 (4-ounce) can diced green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup plain Greek yogurt
1/2 cup shredded Monterey Jack cheese
2 tablespoons fresh cilantro, chopped
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the great northern beans, diced green chilies, chopped onion, and minced garlic on top of the chicken.
Pour in the chicken broth.
Sprinkle the ground cumin, dried oregano, chili powder, black pepper, cayenne pepper, and salt evenly over the ingredients in the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Stir in the plain Greek yogurt until fully incorporated and creamy.
Ladle the chili into bowls and top each serving with shredded Monterey Jack cheese and chopped fresh cilantro.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 6 hours