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Slow Cooker White Chicken Chili

A super simple, delicious, and macro friendly chili that is perfect for busy nights and leftovers. Serve with crushed tortilla chips, shredded cheese, and sour cream for an extra delicious bite.
Servings: 8 servings

Ingredients

White Chicken Chili

  • 3 Chicken Breast (can be frozen still) (My chicken weighed 833 g)
  • 1 onion, diced (200 g)
  • 3 15.5 oz cans White Chili Beans (1235g- drain them if using great northern white beans. If using seasoned chili beans, there is no need to drain)
  • 1 4 oz can Diced Green Chile (105 g)
  • 3 tsp Chicken Stock Granules + 3 cups of water (or 3 cups of chicken stock)
  • 1 tsp minced garlic
  • 2 tsp cumin
  • 2 tsp oregano
  • 1/2- 1 1/2 tsp cayenne pepper (we do 1/2 tsp to keep it from being too spicy for the kids. Choose how much you would like depending on your spice preference)

Optional Toppings

  • Tortilla Chips
  • Sour Cream
  • Shredded Cheese
  • Cilantro
  • Green Onion
  • Avocado
  • Hot Sauce or Salsa

Instructions

  • Combine all ingredients in the slow cooker. Turn the slow cooker on high for about 4 hours (or until chicken easily shreds) or low for 8 hours. When the chicken is easily shredded, pull out the chicken breasts onto a separate plate or cutting board and shred them with two forks. Return chicken back into the crock pot and give everything a good stir to make sure the ingredients are evenly distributed. Scoop into bowls, top with desired toppings, and enjoy!

Notes

Macros for approximately 1/8 of the recipe are 2F/29C/29p, 261 calories. This does not include any toppings.