Slow Cooker White Chicken Chili
8
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
This rich chicken chili comes together easily. Jarred salsa verde and packaged taco seasoning provide plenty of robust flavor, and a little yogurt added at the end delivers creaminess.
Ingredients
White onion
1 large
Uncooked skinless boneless chicken breast
1.5 pound(s)
Unsalted chicken stock
2.5 cup(s)
Reduced sodium taco seasoning
1 Tbsp
Canned cannellini beans
45 oz
Salsa verde
16 oz
Plain fat free Greek yogurt
0.333 cup(s)
Tortilla chips
24 chip(s)
Cilantro
6 Tbsp
Jalapeño pepper
2 medium
Instructions
1
In a slow cooker, sprinkle in the onion and arrange the chicken on top. Add the chicken stock, taco seasoning, beans, and salsa verde; stir gently. Cover and cook until the chicken is tender, 3 to 4 hours on High or 6 to 8 hours on Low.
2
Remove the chicken to a plate and turn the slow cooker off; shred the meat with 2 forks. Before returning the chicken to the cooker, partially mash the beans with a potato masher or with an immersion blender (blend for just 10 to 15 seconds). Stir in the shredded chicken, then stir in the yogurt. Ladle the chili into 6 bowls; lightly crush 4 tortilla chips over each bowl and top evenly with the cilantro and jalapeño.
3
Serving size: about 1 ⅔ cups
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