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Prepare the Crockpot: Place the chicken breasts at the bottom of the slow cooker.
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Add Ingredients: Pour in the chicken broth, diced onion, minced garlic, rinsed beans (garbanzo, great northern, and cannellini), green chilis, and drained sweet corn.
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Seasoning: Sprinkle in the ground cumin, chili powder, paprika, salt, and pepper. Stir the ingredients well to ensure even distribution of the spices.
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Set and Forget: Cook on high for 4 hours or on low for 7 hours. The slow-cooking process allows the flavors to meld and intensify.
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Shred the Chicken: Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
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Creamy Texture: For an added creamy texture, incorporate 1/2 to 1 cup of sour cream into the chili. Stir well to combine.
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Serve and Garnish: Ladle the piping hot chili into bowls. Serve with lime wedges on the side for a burst of citrus. Customize each bowl with your favorite garnishes, such as sour cream, jalapeno slices, avocado slices, and chopped fresh cilantro.
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Enjoy: Sit back, relax, and savor the comforting warmth of this delicious 3-Bean White Chicken Chili. The smokiness from the spices and the heartiness from the beans make it an instant winter favorite.