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crockpot white chicken chili

Crockpot White Chicken Chili

A simple, hearty meal made with chicken, white beans, and warm spices, all cooked in a slow cooker.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
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