Crockpot White Chicken Chili
The BEST crockpot white chicken chili with chicken breasts, green chiles, and white beans. Easy, creamy and healthy, this recipe is a winner!
Prep: 15 minutes
Cook: 5 hours
Total: 5 hours 15 minutes
Servings: 6 servings
Ingredients
- 1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
- 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
- 2 (15-ounce) cans reduced-sodium white beans such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
- 2 (4.5-ounce) cans diced green chiles
- 3 cloves garlic minced
- 1 small yellow onion (or 1/2 large) finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- Fresh lime wedges
- For serving diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
Instructions
- Place chicken in the bottom of a 6-quart or larger slow cooker.
- Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
- With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.)
- Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
Notes
- STOVETOP DIRECTIONS: In a large pot, sauté the onion over medium heat in a tablespoon of olive oil until softened. Add the rest of the ingredients as directed and bring everything to a simmer. Let cook 15-20 or until the chicken is fully cooked and tender. Remove the chicken, shred, then finish the recipe as directed.
- SLOW COOKER TIP: Know thy slow cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crockpot. My chicken was ready on high after 2 1/2 hours.
- FOR THICKER CHILI: Start with half the amount of broth (2 cups) and add more at the end to thin the chili to the desired consistency.
- TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Reheat chili in the microwave or on the stovetop until steaming.
- TO FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6) without toppingsCalories: 314kcalCarbohydrates: 36gProtein: 34gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 60mgPotassium: 1221mgFiber: 8gSugar: 1gVitamin A: 176IUVitamin C: 17mgCalcium: 147mgIron: 6mg
