why make this recipe
Crockpot White Chicken Chili is an easy and delicious dish perfect for any occasion. It requires minimal prep time and lets your slow cooker do the work. With its creamy texture and rich flavors, this chili is warming, satisfying, and a great way to enjoy nutritious ingredients. It’s also a wonderful meal for busy days, warming up your home with delicious smells. Plus, this dish can be made in advance and enjoyed throughout the week.
how to make Crockpot White Chicken Chili
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish
Directions:
- Place the chicken breasts in the crockpot.
- Add the white beans, corn, green chiles, onion, garlic, chicken broth, cumin, oregano, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove the chicken, shred it, and return it to the crockpot.
- Stir in sour cream and shredded cheese until melted.
- Serve hot, garnished with fresh cilantro.
how to serve Crockpot White Chicken Chili
Serve Crockpot White Chicken Chili in bowls, topped with fresh cilantro for added flavor. You can also add tortilla chips on the side for crunch or serve with warm bread for dipping. This dish pairs well with a side salad or fruit for a complete meal.
how to store Crockpot White Chicken Chili
Store any leftover Crockpot White Chicken Chili in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it. Place the cooled chili in freezer-safe containers or bags, and it can last for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
tips to make Crockpot White Chicken Chili
- For added flavor, consider marinating the chicken in spices before putting it in the crockpot.
- Adjust the level of heat by adding more or fewer green chiles, or include jalapeños for spice lovers.
- You can swap the Monterey Jack cheese for another cheese of your choice, like cheddar or pepper jack.
variation
You can make a vegetarian version by replacing the chicken with 1.5 cups of additional beans, or use diced vegetables like zucchini or bell peppers. If you prefer a spicy chili, add some diced jalapeños to the mix.
FAQs
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts. Just be aware that the cooking time may increase slightly.
2. Can I make this chili on the stovetop instead?
Yes, you can make this chili on the stovetop by cooking it on medium heat for about 30-45 minutes until the chicken is cooked through. Then shred the chicken and mix in the cheese and sour cream.
3. How can I make this chili creamier?
To make it creamier, you can add more sour cream or cream cheese. You can also blend a portion of the chili to create a thicker texture.
Crockpot White Chicken Chili
Ingredients
Method
- Place the chicken breasts in the crockpot.
- Add the white beans, corn, green chiles, onion, garlic, chicken broth, cumin, oregano, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove the chicken, shred it, and return it to the crockpot.
- Stir in sour cream and shredded cheese until melted.
- Serve hot, garnished with fresh cilantro.
Notes
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