Description
This Crockpot White Chicken Chili is a hearty and healthy comfort meal featuring tender shredded chicken, creamy white beans, and mild green chiles slow-cooked to perfection. Easy to prepare and packed with flavor, it’s a perfect option for a cozy weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Broth
- 1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
- 4 cups low-sodium chicken stock (32 ounces)
Beans and Vegetables
- 2 (15-ounce) cans reduced-sodium white beans (such as white kidney, cannellini, or Great Northern), rinsed and drained
- 2 (4.5-ounce) cans diced green chiles
- 3 cloves garlic, minced
- 1 small yellow onion or 1/2 large, finely diced
Spices and Herbs
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
To Serve
- 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 Chicken and Base: Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Add the chicken stock, white beans, diced green chiles, minced garlic, diced onion, cumin, oregano, kosher salt, and cayenne pepper on top. Stir gently to combine all ingredients.
- Slow Cook: Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 4 hours until the chicken is fully cooked through and tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker once done. Let them cool slightly so they can be handled comfortably, then shred the chicken using two forks and set aside.
- Thicken Chili: Using an immersion blender, partially puree a portion of the chili directly in the slow cooker to thicken the mixture while leaving some beans whole for texture. If you do not have an immersion blender, transfer a few ladlefuls to a food processor or blender, pulse roughly, and return it to the chili.
- Combine and Serve: Stir the shredded chicken and fresh cilantro into the chili. Portion the chili into bowls, top with a squeeze of fresh lime juice, and add any desired toppings such as diced jalapeno, avocado, nonfat sour cream or Greek yogurt, shredded cheese, and crushed tortilla chips. Enjoy warm.
Notes
- This recipe is the best crockpot white chicken chili option featuring chicken breasts, green chiles, and white beans for a creamy and healthy dish.
- Use low-sodium chicken stock and reduced-sodium beans to control salt content.
- If you prefer a thicker chili, puree more of the chili before adding the chicken back in.
- Customize toppings to your preference, from spicy peppers to cooling yogurt.
Nutrition
- Serving Size: 1 serving (1/6 of recipe, without toppings)
- Calories: 314 kcal
- Sugar: 1 g
- Sodium: Approximately 450 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
