Crockpot White Chicken Chili

why make this recipe

Crockpot White Chicken Chili is a fantastic choice for a busy day. It’s easy to prepare and perfect for cooking while you go about your day. The combination of tender chicken, white beans, and spices creates a comforting meal that can warm anyone up. Plus, you can customize it with your favorite toppings!

how to make Crockpot White Chicken Chili

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can white beans (like cannellini or great northern), drained and rinsed
• 1 cup chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced green chiles
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup corn (frozen or canned)
• 1 cup cream or milk (optional for creaminess)
• Toppings: shredded cheese, sour cream, cilantro

Directions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the chopped onion, garlic, white beans, diced green chiles, cumin, chili powder, salt, and pepper.
3. Pour the chicken broth over the mixture.
4. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
5. Shred the chicken with two forks in the pot, then stir in the corn and cream (if using).
6. Cook for an additional 30 minutes on low.
7. Serve hot with your choice of toppings.

how to serve Crockpot White Chicken Chili

Serve Crockpot White Chicken Chili hot, topped with shredded cheese, a dollop of sour cream, and fresh cilantro. You can also serve it with tortilla chips or warm cornbread for a complete meal.

how to store Crockpot White Chicken Chili

To store leftovers, let the chili cool down to room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. You can also freeze the chili for later use. Just thaw it in the fridge overnight before reheating.

tips to make Crockpot White Chicken Chili

• For extra flavor, sauté the onion and garlic in a pan before adding them to the crockpot.
• If you like a spicier chili, add some jalapeños or a pinch of cayenne pepper.
• Adjust the amount of cream or milk based on your desired creaminess.

variation

You can easily make this chili vegetarian by substituting the chicken with extra beans or vegetables like zucchini or bell peppers.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour or so.

Can I add other vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or any favorite veggies.

Is this chili gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for gluten-sensitive diets.

Crockpot White Chicken Chili

A comforting and customizable dish made with tender chicken, white beans, and spices, perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs 30 minutes mins

Total Time 7 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can white beans (like cannellini or great northern), drained and rinsed
• 1 cup chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced green chiles
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup corn (frozen or canned)
• 1 cup cream or milk (optional for creaminess)

Toppings

• shredded cheese
• sour cream
• cilantro

Method

 

Preparation

1. Place the chicken breasts in the bottom of the crockpot.
2. Add the chopped onion, garlic, white beans, diced green chiles, cumin, chili powder, salt, and pepper.
3. Pour the chicken broth over the mixture.

Cooking

1. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
2. Shred the chicken with two forks in the pot, then stir in the corn and cream (if using).
3. Cook for an additional 30 minutes on low.

Serving

1. Serve hot with your choice of toppings.

Notes

For extra flavor, sauté the onion and garlic in a pan before adding them to the crockpot. If you like a spicier chili, add some jalapeños or a pinch of cayenne pepper. Adjust the amount of cream or milk based on your desired creaminess. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for later use.