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Photo of Slow cooker white chicken chili by WW

Slow cooker white chicken chili

2
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, chopped

Uncooked skinless boneless chicken breast

1½ pound(s)

Unsalted chicken stock

2½ cup(s)

Reduced sodium taco seasoning

1 Tbsp

Canned cannellini beans

45 oz, (3 [15-oz] cans), rinsed and drained

Salsa verde

16 oz

Plain fat free Greek yogurt

⅓ cup(s)

Tortilla chips

24 chip(s)

Cilantro

6 Tbsp, chopped

Jalapeño pepper

2 medium, thinly sliced

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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