Creamy Slow Cooker White Chicken Chili
A comforting and flavorful slow cooker chili with tender chicken, creamy coconut milk, and satisfying white beans, perfect for busy weeknights or cozy get-togethers.
- Prep Time: 15 minutes
- Cook Time: 360-480 minutes
- Total Time: 480 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern
- Diet: Gluten-Free
Ingredients
- 1.5 lbs chicken breast (skinless, boneless)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4.5 oz) diced green chiles
- 1 can (13.5 oz) coconut milk
- 1 avocado, diced
- Fresh cilantro, chopped
- Juice of 2 limes
- 1-2 jalapeños, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Add the chicken breast, drained white beans, diced green chiles, coconut milk, and spices to the slow cooker.
- Cover and cook on low for 360-480 minutes or high for 180-240 minutes, until the chicken is tender and cooked through.
- Shred the chicken directly in the slow cooker using two forks. Stir the mixture well to combine.
- Ladle the chili into bowls and top with diced avocado, fresh cilantro, lime juice, and jalapeños.
Notes
You can substitute chicken breast with thighs for a juicier option. Use vegetable broth instead of coconut milk if you prefer a lighter chili. Add corn for extra texture and sweetness.