From the recipe box
Slow Cooker White Chicken Chili
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Ingredients
0 of 12 gathered
Step by step
Method
5 steps
- 1
Add the diced onion, garlic, jalapeño, and chicken breast to the slow cooker. Drain and rinse both kinds of beans, then add them with the cumin, oregano, cayenne, and black pepper.
- 2
Pour in the salsa verde and chicken broth, then give the pot a short stir. Cover and cook on high for 4 hours or low for 8 hours, until the chicken reaches 165°F and pulls apart easily.
- 3
Lift the chicken onto a plate and shred it with two forks. Return it to the slow cooker and stir the chili, pressing some beans against the side of the pot to thicken the broth.
- 4
Taste after the beans and chicken are mixed back in. Add a little salt or more salsa verde if it needs a sharper edge, then let it sit uncovered for 5 minutes.
- 5
Ladle into bowls and top with cheese, cilantro, avocado, lime, or tortilla chips.