Prepare to revolutionize your dinner routine with the most mind-blowing chicken chili you'll ever taste! This Slow Cooker Sriracha Lime White Chicken Chili is not just another boring weeknight meal – it's a flavor explosion that will have your taste buds dancing and your family begging for seconds. Imagine coming home to a kitchen filled with the tantalizing aroma of spicy, zesty, and incredibly tender chicken chili that practically cooks itself. Whether you're a busy professional, a home cook looking to impress, or simply someone who loves bold, exciting flavors, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons Sriracha sauce
- 1 lime, juiced
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Dice the onion, mince the garlic, and juice the lime. Rinse and drain the white beans and corn.
- In the slow cooker, place the boneless, skinless chicken breasts at the bottom. This will allow the chicken to cook evenly and soak up the flavors from the other ingredients.
- Add the diced onion and minced garlic on top of the chicken. The heat from the slow cooker will soften the onion and garlic, infusing their flavors into the dish.
- Next, add the can of diced tomatoes with green chilies, drained white beans, and drained corn to the slow cooker. Stir gently to combine all the ingredients, ensuring the chicken is somewhat submerged.
- Pour in the chicken broth, followed by the Sriracha sauce and lime juice. Sprinkle the cumin over the mixture, and season with salt and pepper to taste. Stir everything together to ensure an even distribution of flavors.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process will tenderize the chicken and meld the flavors together beautifully.
- After 6 hours, check the chicken for doneness. It should be cooked through and easily shred with a fork. If it is done, remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir it into the chili mixture. Let it sit for an additional 10-15 minutes on low to warm through.
- Before serving, taste the chili and adjust the seasoning if necessary. You can add more salt, pepper, or Sriracha depending on your heat preference.
- Serve the chili hot, garnished with chopped cilantro for a fresh and vibrant touch. Enjoy your Slow Cooker Sriracha Lime White Chicken Chili!
Tips
- For maximum flavor, use fresh ingredients – especially the lime and garlic. The fresher they are, the more vibrant your chili will taste.
- Don't skip the shredding step! Shredding the chicken allows it to absorb more of the delicious cooking liquid and creates a more cohesive dish.
- Adjust the Sriracha sauce to your heat preference. Start with less if you're sensitive to spice, and you can always add more at the end.
- For extra depth of flavor, consider toasting your cumin in a dry pan for 30 seconds before adding it to the slow cooker. This brings out a richer, more complex taste.
- If you want to make the chili even more substantial, you can add a cup of uncooked rice during the last hour of cooking.
- Garnish options are endless! Try adding some sliced avocado, a dollop of sour cream, or some crispy tortilla strips for extra texture.
- This chili freezes beautifully. Store in airtight containers for up to 3 months for an easy future meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 28g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 70mg
