Description
Learn how to make a delicious and hearty Crockpot White Chicken Chili with this quick and simple recipe. Perfect for busy weeknights!
Ingredients
- 1 yellow onion, small dice (1 cup/225g)($0.76)
- 2 cloves garlic, minced($0.12)
- 1 jalapeño, small dice (optional)*($0.33)
- 1 boneless skinless chicken breast (about 340g)($2.00)
- 2 15oz (425 g). cans cannellini beans, drained and rinsed($1.88)
- 1 15oz (425 g). can chickpeas, drained and rinsed($0.94)
- 1 Tbsp (15 ml) ground cumin($0.30)
- 1 tsp (5 ml) dried oregano($0.10)
- 1/4 tsp (1 ml) cayenne pepper*($0.02)
- 1/4 tsp (1 ml) freshly ground black pepper($0.02)
- 1 16oz (454 g). jar salsa verde($2.92)
- 2 cups chicken broth (480 ml)($0.24)
Instructions
- Finely chop the onion and crush the garlic. Cut the jalapeño in half lengthwise, remove the seeds with a spoon, and then chop it finely. Layer the onion, garlic, jalapeño, and chicken breast at the base of a slow cooker.
- Empty and rinse the cannellini beans and chickpeas, then place them in the slow cooker. Add the cumin, oregano, cayenne, and black pepper. Spread the salsa verde over the top.
- Add two cups of chicken broth to the slow cooker, then gently mix the ingredients. Secure the lid on the slow cooker and cook on high for four hours or on low for eight hours.
- Once the cooking time is complete, take off the lid and use two forks to pull apart the chicken into pieces (alternatively, you can take it out, shred it on a cutting board, and return it to the slow cooker). Mix the chili, pressing some beans against the side of the pot with a spoon to help thicken the mixture.
- Dish out the chili and enhance it with toppings like grated cheese, fresh cilantro, diced avocado, a squeeze of lime, or tortilla chips if desired.
Notes
- For a spicier flavor, keep the jalapeño seeds or add hot sauce.
- Enhance the dish with homemade chicken broth for a richer taste.
- Add variety by trying different beans like black or kidney beans.
