Description
This Crockpot White Chicken Chili is a hearty and healthy slow-cooked dish featuring tender chicken breasts, creamy white beans, green chiles, and a blend of spices. It’s easy to prepare, perfect for cozy meals, and can be customized with fresh toppings like jalapenos, avocado, and lime for added flavor and texture.
Ingredients
Scale
Main Ingredients
- 1 1/4 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 (such as white kidney, cannellini, or Great Northern beans, rinsed and drained)
- 2 (4.5-ounce) cans diced green chiles
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced (or 1/2 large onion)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
For Serving
- Fresh lime wedges
- Diced jalapeno (optional)
- Diced avocado (optional)
- Nonfat sour cream or plain Greek yogurt (optional)
- Shredded cheese (optional)
- Crushed tortilla chips (optional)
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts in the bottom of a 6-quart or larger slow cooker. Add the chicken stock, rinsed and drained white beans, diced green chiles, minced garlic, finely diced onion, ground cumin, dried oregano, kosher salt, and cayenne pepper. Stir gently to combine the ingredients evenly.
- Cook: Cover the slow cooker and cook the chili on low for 4 to 6 hours, or on high for 2 to 4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and place them on a plate. Once cool enough to handle, shred the chicken using two forks and set aside.
- Thicken Chili: Using an immersion blender, puree a portion of the chili directly in the pot to thicken the mixture, leaving some beans whole for texture. If you don’t have an immersion blender, transfer a few ladlefuls of chili to a food processor or blender, pulse roughly, then return the pureed chili back into the slow cooker.
- Combine and Garnish: Stir the shredded chicken and chopped fresh cilantro into the thickened chili. Serve portioned into bowls with a squeeze of fresh lime juice. Add additional toppings like diced jalapenos, avocado, sour cream or Greek yogurt, shredded cheese, and crushed tortilla chips as desired.
Notes
- This white chicken chili is the best slow cooker recipe featuring tender chicken breasts, creamy white beans, and spicy green chiles.
- For a thicker chili, you can reduce the amount of chicken stock slightly or use an immersion blender as instructed to puree part of the chili.
- Customize toppings according to your preference for more heat or creaminess.
- Use low-sodium ingredients to control salt content and make the dish healthier.
Nutrition
- Serving Size: 1 serving (1 of 6 without toppings)
- Calories: 314 kcal
- Sugar: 1 g
- Sodium: approx. 400 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 60 mg
