Description
A comforting and flavorful Crockpot White Chicken Chili made with tender chicken breasts, white beans, diced green chiles, and a blend of warm spices. This easy slow cooker recipe allows the flavors to meld perfectly over several hours, resulting in a hearty and creamy chili, ideal for a cozy meal. Customize the spice level and serve with fresh toppings like lime juice, cilantro, avocado, and Greek yogurt for added freshness.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup chopped yellow onion
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 2 (4 ounce) cans mild diced green chiles
- 1 medium jalapeño, stem, seeds, and ribs removed, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ⅛–¼ teaspoon cayenne pepper, optional, to taste
- 3 cups low sodium chicken broth
- 1 cup frozen corn
For Serving
- Squeeze of fresh lime juice
- Chopped fresh cilantro
- Avocado slices
- Tortilla chip strips
- Plain Greek yogurt or sour cream
Instructions
- Layer Ingredients in Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Add the chopped onion, rinsed and drained cannellini beans, diced green chiles, diced jalapeño, minced garlic, ground cumin, chili powder, dried oregano, smoked paprika, salt, cayenne pepper if using, and chicken broth. Ensure all ingredients are evenly distributed.
- Cook the Chili: Cover and cook on the low setting for 7-8 hours or on the high setting for 3½-4 hours, until the chicken is fully cooked and tender.
- Prepare Chili Base: Remove the chicken breasts to a cutting board or bowl and let them rest for a few minutes. Meanwhile, use the back of a large spoon to mash some of the beans in the slow cooker to thicken the chili broth. Stir in the frozen corn and cover again. Cook on high for an additional 10 minutes to heat the corn through.
- Shred Chicken and Combine: Shred the rested chicken using two forks or a stand mixer until finely pulled. Stir the shredded chicken back into the slow cooker to combine thoroughly with the chili.
- Serve: Ladle the white chicken chili into bowls and garnish with fresh lime juice, chopped cilantro, avocado slices, tortilla chips, and a dollop of Greek yogurt or sour cream as desired for extra creaminess and flavor.
Notes
- Adjust the spice level by substituting one can of mild diced green chiles with hot diced green chiles and adding 1/8 teaspoon cayenne pepper for medium heat.
- Freezer to Slow Cooker Option: Combine all ingredients except broth and corn in a heavy-duty zip-top bag and freeze flat for up to 3 months. Thaw in the refrigerator for 24 hours or in a bowl of water, then pour contents into the slow cooker, add broth, and cook as directed.
- Mashing some of the beans helps thicken the chili but is optional.
- Use low sodium chicken broth to better control the saltiness of the chili.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 33g
- Cholesterol: 70mg
