Today Show White Bean Chili Slow Cooker
Warm up your weeknights with this comforting and flavor-packed Today Show White Bean Chili, perfectly crafted for your slow cooker. Combining tender, shredded chicken breast with hearty white beans, vibrant green chilies, and a medley of aromatic spices like cumin, coriander, and oregano, this recipe delivers a rich, savory chili that’s both satisfying and wholesome. With just 15 minutes of prep time, the slow cooker handles the rest, infusing the chili with deep, slow-simmered flavors over several hours. A splash of fresh lime juice brightens every bite, while optional garnishes like sour cream, Monterey Jack cheese, and fresh cilantro add a customizable finishing touch. Perfect for cozy family dinners or meal prep, this easy slow cooker chili is a must-try for fans of hearty, one-pot meals.
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Recipe Information
Ingredients
- 4 cups cooked white beans (such as cannellini or Great Northern beans)
- 2 pieces chicken breast, boneless and skinless
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 4-ounce cans canned green chilies, undrained
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 1 cup shredded Monterey Jack cheese (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the white beans, chicken broth, diced onion, garlic, and canned green chilies to the slow cooker.
Sprinkle in the ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper.
Stir everything gently to combine, ensuring the chicken breasts are submerged in the liquid.
Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
Once the cooking time is complete, remove the chicken breasts from the slow cooker and shred them with two forks.
Return the shredded chicken to the slow cooker and stir it into the chili.
Stir in the fresh lime juice and adjust the seasoning with additional salt and pepper if needed.
Serve the chili hot, garnished with fresh cilantro, a dollop of sour cream, and shredded Monterey Jack cheese, if desired.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 17.0 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1831 mg | 141% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 7146 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
