White Chicken Chili Slow Cooker Easy Crock Pot Recipe

Indulge in the comfort and fulfillment of this Crockpot White Chicken Chili, boasting a velvety consistency and nourishing components. Effortlessly prepared in the slow cooker, it liberates your hands and eases the cooking process.

Savor the convenience of this uncomplicated white chicken chili recipe, providing you with extra moments during your day while ensuring a delectable and wholesome meal.

Diverging from tomato-based chilis like the Blue Ribbon Chili in my cookbook and the acclaimed Healthy Turkey Chili, this white chili presents a revitalizing departure.

This delightful dump-and-go crockpot chili recipe functions much like the Crock Pot Chicken and Rice dish. Simply load up your crockpot, set the timer, and return to a sumptuous bowl of this delightful crockpot white chicken chili after a long day at work.

Crockpot White Chicken Chili

Erin Clarke

The BEST crockpot white chicken chili with chicken breasts, green chiles, and white beans. Easy, creamy and healthy, this recipe is a winner!

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings 6

Calories 314 kcal

Ingredients

  

• 1 1⁄4 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 tsp ground cumin
• 1 tsp dried oregano
• 1⁄2 tsp kosher salt
• 1⁄4 tsp cayenne pepper
• 1⁄4 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 FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.

TO REHEAT: Reheat chili in the microwave or on the stovetop until steaming.

Nutrition

SERVING: 1(of 6) without toppings
CALORIES: 314kcal
CARBOHYDRATES: 36g
PROTEIN: 34g
FAT: 4g
SATURATED FAT: 1g
POLYUNSATURATED FAT: 1g
MONOUNSATURATED FAT: 1g
TRANS FAT: 1g
CHOLESTEROL: 60mg
POTASSIUM: 1221mg
FIBER: 8g
SUGAR: 1g
VITAMIN A: 176IU
VITAMIN C: 17mg
CALCIUM: 147mg
IRON: 6mg