Slow Cooker Easy Dinners Desserts Slow Cooker Easy
This hearty and comforting slow cooker recipe is perfect for busy nights—set it and forget it for a delicious dinner with minimal effort.
Ingredients
Equipment
Method
Instructions
- Add chicken breasts to the bottom of the slow cooker.
- Add beans, corn, green chilies, and chopped onion on top.
- Sprinkle in all the dry spices: salt, pepper, cumin, oregano, paprika, onion powder, garlic powder, cayenne pepper, and chili powder.
- Pour chicken broth and lime juice over everything.
- Cover and cook on low for 8 hours or high for 4 hours, until chicken is fully cooked.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return shredded chicken to the pot and stir.
- Add sour cream, heavy cream, and shredded cheese.
- Stir everything until well combined and cheese is melted.
- Taste and adjust seasoning if necessary.
- Keep warm until ready to serve.
- Ladle chili into bowls.
- Top with sliced green onions and cilantro.
- Add optional toppings like Greek yogurt, avocado, or jalapeños.
- Serve with tortilla chips or warm bread on the side.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in microwave or stovetop until hot.
- Freeze leftovers up to 2 months for future meals.
- Stir before serving if reheated from frozen.
- Enjoy a hearty, flavorful bowl of white chicken chili anytime!
Notes
Great for meal prep—flavor improves the next day. Use rotisserie chicken to cut time in half.
