Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup sour cream (for serving)
- 1/4 cup chopped fresh cilantro (for serving)
Instructions
- Place chicken breasts in the bottom of a 6-quart slow cooker.
- Add the chopped onion, minced garlic, great northern beans, cannellini beans, and diced green chiles to the slow cooker.
- Pour in the chicken broth.
- Stir in the ground cumin, dried oregano, and cayenne pepper (if using). Season with salt and black pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shredded.
- Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
- Stir the shredded chicken into the chili.
- Serve hot, topped with sour cream and fresh cilantro.
Notes
- For a thicker chili, mash some of the beans against the side of the slow cooker before serving.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This chili can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg