Slow Cooker White Chicken Chili
8h 20m·American




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Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 4 cups chicken stock
- 3 (4-ounce) cans diced green chiles
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed
- 1 medium sweet onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- ½ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
For the toppings
- 1 ½ cups tortilla chips
- ½ cup fresh cilantro leaves
- ½ cup sour cream
- ½ cup diced red onion
- 1 avocado, halved, seeded, peeled and sliced
- 1 lime, cut into wedges
Instructions
5 steps
- 1
Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste.
- 2
Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
- 3
Remove chicken from the slow cooker and shred, using two forks.
- 4
Stir chicken, cilantro and lime juice into the slow cooker; season with salt and pepper, to taste.
- 5
Serve immediately with desired toppings.
Progress
0 / 5 steps

