Description
This Crockpot White Chicken Chili is a hearty and flavorful slow-cooked dish featuring tender chicken breasts simmered with white beans, green chilies, and a blend of spices. It’s a comforting and easy-to-make recipe perfect for a cozy meal. Served with toppings like sour cream, shredded cheese, jalapeno, avocado, and cilantro, this chili is a delicious twist on classic chili recipes that is satisfying and full of flavor.
Ingredients
Scale
Chili Base
- 4 cups low-sodium chicken stock
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 small yellow onion, finely minced
- 2 (4 ounce) cans diced green chilies (mild heat)
- 2 dried bay leaves
Beans and Chicken
- 2 (15 ounce) cans Great Northern beans (one can undrained, one rinsed and drained)
- 1 pound boneless skinless chicken breasts or thighs
Toppings (Optional)
- Sour cream
- Shredded cheese
- Jalapeno slices
- Avocado slices
- Fresh cilantro
Instructions
- Combine Ingredients: In the base of a 6 or 8-quart slow cooker, combine the chicken stock, minced garlic, cumin, onion powder, dried oregano, kosher salt, black pepper, cayenne pepper (if using), minced onion, diced green chilies, and dried bay leaves. Add one can of Great Northern beans with its liquid and rinse and drain the second can before adding it to the slow cooker. Nestle the chicken breasts or thighs into the mixture.
- Cook: Cover the slow cooker and cook the chili on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
- Remove Chicken and Bay Leaves: Once cooked, remove the bay leaves from the chili and take out the chicken from the slow cooker. Place the chicken on a cutting board or in a bowl for shredding or dicing.
- Blend Part of the Chili Base: Scoop about 2 cups of the cooking liquid along with some beans into a blender. Blend until smooth to create a creamy base. Keep the blender lid slightly open to allow steam to escape safely. Stir this blended mixture back into the slow cooker.
- Shred or Dice Chicken: Using two forks or a handheld mixer, shred the cooked chicken into bite-sized pieces. Alternatively, chop the chicken into small chunks based on your preference.
- Combine and Serve: Return the shredded or diced chicken to the slow cooker and stir well to combine with the chili. Serve hot topped with optional sour cream, shredded cheese, jalapeno slices, avocado, and fresh cilantro as desired.
Notes
- Use low-sodium chicken stock to control the salt levels in the chili.
- If you prefer more heat, increase the cayenne pepper or add fresh jalapenos.
- Great Northern beans can be substituted with cannellini beans for a similar texture and flavor.
- For a thicker chili, mash some of the beans before blending or reduce the cooking liquid slightly.
- Leftovers store well refrigerated for up to 4 days and freeze beautifully for future meals.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 530mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
Keywords: white chicken chili, crockpot chicken chili, slow cooker chili, white bean chili, easy chili recipe, healthy chicken chili
