Slow Cooker White Bean Chicken Chili

• •1.5 lb boneless, skinless chicken breasts
• •2 cans Great Northern beans, canned, rinsed and drained
• •4 cup chicken broth, low sodium
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •4 oz diced green chilies, canned, undrained
• •1 jalapeño, seeded and minced (optional, for heat)
• •2 teaspoon ground cumin
• •1 tablespoon chili powder
• •1 teaspoon dried oregano
• •1 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground
• •4 oz cream cheese, full-fat, softened and cubed
• •0.3 cup fresh cilantro, chopped (for garnish)
• •4 lime wedges (for serving)
• •1 medium avocado, diced (for garnish)
• •0.5 cup Monterey Jack cheese, shredded (for garnish)
• •0.5 cup sour cream or plain Greek yogurt (for garnish)

Instructions

1. 1

   Prepare the aromatics: Dice the yellow onion and mince the garlic cloves. If using, seed and mince the jalapeño.

2. 2

   Combine ingredients in slow cooker: Place the boneless, skinless chicken breasts in the bottom of a 6-quart (or larger) slow cooker.

3. 3

   Add vegetables and beans: Add the diced onion, minced garlic, canned diced green chilies (undrained), and minced jalapeño (if using) over the chicken. Drain and rinse the Great Northern beans thoroughly, then add them to the slow cooker.

4. 4

   Add liquids and spices: Pour in the chicken broth. Sprinkle in the ground cumin, chili powder, dried oregano, kosher salt, and freshly ground black pepper. Stir gently to combine all ingredients around the chicken.

5. 5

   Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.

6. 6

   Shred chicken and add creaminess: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Add the softened cream cheese cubes and stir until melted and well combined, creating a creamy texture throughout the chili.

7. 7

   Adjust seasoning and serve: Taste the chili and adjust seasonings (salt, pepper, or additional spices) as needed. Ladle the hot chili into individual bowls. Garnish each serving generously with fresh chopped cilantro, diced avocado, shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and a lime wedge. Serve immediately.

Chef's Tips

• 💡For an even richer flavor, you can quickly sauté the diced onion and minced garlic in a tablespoon of olive oil before adding them to the slow cooker. This caramelizes the onions and deepens their flavor.
• 💡If you prefer a thicker chili, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the chili during the last 30 minutes of cooking on HIGH.
• 💡Adjust the spice level to your preference by adding more or less jalapeño. For extra heat, include the seeds from the jalapeño or add a pinch of cayenne pepper.
• 💡This chili freezes beautifully! Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
• 💡Leftovers are fantastic for lunch the next day. Store in an airtight container in the refrigerator for up to 3-4 days.