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Crockpot White Chicken Chili
A simple, hearty meal made with chicken, white beans, and warm spices, all cooked in a slow cooker.
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Prep Time
15
minutes
mins
Cook Time
6
minutes
mins
Total Time
6
minutes
mins
Course
Main Dish
Cuisine
Mexican
Servings
6
servings
Calories
350
kcal
Equipment
Crockpot
Ingredients
1 1/4
pounds
boneless, skinless chicken breasts
(about 2 to 3 pieces)
4
cups
low-sodium chicken stock
(32 ounces)
2
cans
white beans
(15 ounces each, rinsed and drained)
2
cans
diced green chiles
(4.5 ounces each)
3
cloves
garlic
minced
1
small
yellow onion
finely diced
2
teaspoons
ground cumin
1
teaspoon
dried oregano
1/2
teaspoon
kosher salt
1/4
teaspoon
cayenne pepper
1/4
cup
chopped fresh cilantro
Fresh lime wedges
for serving
Optional toppings
diced jalapeño, avocado, Greek yogurt, shredded cheese, crushed tortilla chips
Instructions
Place the raw chicken breasts at the bottom of your slow cooker.
Pour in the chicken stock and layer in the drained white beans, green chiles, minced garlic, and diced onion.
Sprinkle in the ground cumin, oregano, salt, and cayenne pepper. Stir gently to distribute.
Cover your slow cooker and set it to cook on low for 4 to 6 hours or high for 2 to 4 hours.
Check the chicken towards the end of cooking; it should be fully cooked and shreddable.
Remove the chicken and shred it with two forks. Set aside.
Blend about 1/3 of the chili using an immersion blender for creaminess, or scoop some into a blender and return it to the pot.
Stir in the shredded chicken and chopped cilantro, letting it warm through for a few minutes.
Ladle the chili into bowls, finish with fresh lime juice, and add toppings as desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
Keyword
Chicken, Chili