This light White Chicken Chili is packed with flavor without the heavy, winter-y feel of a traditional chili. Just because it’s starting to feel like summer doesn’t mean the slow cooker needs to get put away.
White beans, simple and inexpensive chicken breasts, and a canvas for all your favorite tasty toppings. Personally, I like my chili absolutely covered in cheese, sour cream, herbs, and the crunch of raw onions or jalapenos.
Shredding chicken sounds a bit intimidating and time consuming, right? NO WAY. Remove the breasts from the slow cooker and cut them each in half. Throw half of the pieces into a KitchenAid mixer with the paddle attachment. Beat on medium for about a minute and you have shredded chicken! Repeat and you’re done in under 3 minutes!
This all sounds dreamy, right? Just 15 minutes of prep in the morning, 15 minutes of prep in the evening, and food for at least 8 people. It truly is, but I have a warning.
Here’s what happened. I chopped the onion in the morning while Dan was making his coffee. Somehow, the smell of the onion (even though he didn’t touch them) stuck to his clothes and his skin in a severe way. He got to work and his students could smell the onion, and didn’t want to let him into the classroom because the smell was so strong! He ended up coming home to shower and change his clothes in the middle of the day.