Hearty White Chicken & Bean Chili
Protein-rich slow cooker chili for muscle fuel
Prep 15 min
Cook 4 hr
Total 4 hr 15 min
Serves 6
This white chicken and bean chili is a delicious, protein-packed meal designed to keep you full and energized. Slow cooking melds spices and tender chicken with hearty beans, perfect for batch cooking and muscle recovery.
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Ingredients
- 1 medium yellow onion (diced)
- 2 cloves garlic cloves (minced)
- 1 medium jalapeño pepper (seeded and diced, optional)
- 3/4 pound boneless skinless chicken breast (whole)
- 2 15 oz cans cannellini beans (drained and rinsed)
- 1 15 oz can pinto beans (drained and rinsed)
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- 1/4 tsp black pepper (freshly ground)
- 1 16 oz jar salsa verde
- 2 cups chicken broth
Instructions
- Start by chopping the onion, mincing the garlic, and dicing the jalapeño (if using). Place these aromatics along with the whole chicken breast at the base of your slow cooker.
- Add the rinsed cannellini and pinto beans, then sprinkle in cumin, oregano, cayenne, and black pepper. Pour the salsa verde and chicken broth over everything, stirring gently to combine.
- Cover and cook on high for 4 hours or low for 8 hours, allowing the flavors to meld and the chicken to cook through thoroughly.
- Once cooked, remove the chicken breast and shred it finely with two forks. Return the shredded chicken to the slow cooker and stir well, mashing some beans against the pot's side to thicken the chili.
- Serve warm, optionally topped with fresh cilantro, diced avocado, or a squeeze of lime for extra brightness.
Pro tip: For even easier shredding, remove the chicken after cooking to pull apart on a cutting board, then stir it back in to preserve texture.
Nutrition
This recipe works out to about 320 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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