Slow Cooker White Chicken Chili
Prep Time
15mins
Time to Table
4hr 15mins
Servings
6
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
- 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.
- 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.
- 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.
- 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
