Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
- Sour cream and shredded cheese for serving
Instructions
- Prepare the Base: Place the chicken breasts at the bottom of the slow cooker.
- Add Vegetables and Spices: Top with onion, garlic, bell pepper, jalapeño, white beans, green chiles, cumin, chili powder, and papaprika.
- Pour and Season: Add the chicken broth, then season with salt and pepper to enhance the flavors.
- Set to Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender.
- Shred and Stir: Once cooked, shred the chicken right in the cooker using two forks. Stir well to mix everything evenly.
- Garnish and Serve: Ladle the chili into bowls, and garnish with chopped cilantro. Offer sour cream and shredded cheese on the side for added richness and flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high