Slow Cooker White Chicken Chili

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Prep Time

15mins

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Time to Table

4hr 15mins

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Serves

6

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Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 large onion, coarsely chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 15-ounce cans Great Northern beans, rinsed and drained
  • 14.5 ounce can lower sodium chicken broth
  • 1 cup Daisy Sour Cream, divided
  • 12 ounce package frozen fire-roasted corn
  • 2/3 cup chopped fresh cilantro, divided
  • 1/3 cup shredded Colby Jack cheese
  • 1 avocado, sliced

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 large onion, coarsely chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 15-ounce cans Great Northern beans, rinsed and drained
  • 14.5 ounce can lower sodium chicken broth
  • 1 cup Daisy Sour Cream, divided
  • 12 ounce package frozen fire-roasted corn
  • 2/3 cup chopped fresh cilantro, divided
  • 1/3 cup shredded Colby Jack cheese
  • 1 avocado, sliced

Directions

  1. Cut the chicken into 1-inch cubes. Place the chicken, onion, garlic, cumin, chili powder, oregano, salt and pepper in 3 or 4-quart slow cooker and stir to combine. Add the beans and broth.
  2. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours, or until the chicken is no longer pink in the center.
  3. Stir in 1/2 cup sour cream, corn and 1/3 cup cilantro. Cover and cook on high heat for 20 minutes or until the corn is tender.
  4. Serve with the remaining sour cream, Colby-Jack cheese, remaining cilantro and avocado slices.
  • Calories:532
  • Cholesterol:129
  • Dietary Fiber:12
  • Protein:39
  • Sodium:602
  • Total Carbohydrate:51
  • Total Fat:20

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