Description
Crockpot White Chicken Chili is a creamy, comforting, hands-off dinner packed with tender shredded chicken, white beans, and green chiles perfect for cozy nights or busy weeks.
Ingredients
1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
4 cups low-sodium chicken stock (32 ounces)
2 (15-ounce) cans reduced-sodium white beans, rinsed and drained
2 (4.5-ounce) cans diced green chiles
3 cloves garlic, minced
1 small yellow onion, 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
Optional toppings: 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 chicken stock, beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir gently to combine.
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 4 hours, until chicken is cooked through.
Remove chicken and shred using two forks. Set aside.
Use an immersion blender to partially puree the chili for a creamier texture. (Or blend 1–2 cups in a blender and return.)
Return shredded chicken to the slow cooker and stir in chopped cilantro.
Serve hot with a squeeze of fresh lime juice and desired toppings.
Notes
For a thicker chili, reduce the chicken stock slightly or blend more of the beans.
This recipe freezes well store cooled chili in a freezer-safe container for up to 3 months.
- Prep Time: 10min
- Cook Time: 4h
- Category: Soup
- Method: Slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 275
- Sugar: 3g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg