Crockpot White Chicken Chili
A simple, hearty meal made with chicken, white beans, and warm spices, all cooked in a slow cooker.
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.