Crock Pot White Chicken Chili Recipe
Crock Pot White Chicken Chili is an easy and healthy crockpot dinner idea for busy weeknights. Your family will love this tender chicken slow-cooked with zesty spices and white beans.
Servings 6
Calories 253kcal
Equipment
- 5-6-quart Crockpot
- Spatula or cooking spoon
Ingredients
- 1 ½ to 2 pounds boneless skinless chicken breasts, thighs, or a mix
- 1 large yellow onion diced
- 2 4-ounce cans diced green chili peppers, drained
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 ½ to 2 teaspoons kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 15-ounce cans cannellini or white kidney beans, drained and rinsed
- 4 oz cream cheese optional
- 1 cup frozen corn kernels optional
Instructions
- Combine the chicken, onions, green chili peppers, garlic, cumin, 1 ½ teaspoons of salt, coriander, oregano, and bay leaf in a 6-quart or larger crockpot. Stir all ingredients together and pour chicken broth over the top.
- Cover and cook on the high for 4 hours on the low for 6 hours. About 30 minutes before it’s done cooking, add the beans, corn, and cream cheese (if using). Taste and add the other ½ teaspoon of salt or other seasonings if necessary—cover and cook for the remaining time.
- Transfer the chicken to a large plate or cutting board and shred it into bite-sized pieces with 2 forks. Place chicken back into the chili and remove the bay leaf. (For a creamier chili, see Helpful Tips above.)
Video
Notes
- You can use either chicken breasts or chicken thighs in this recipe or a combination of both.
- To make this a healthy crockpot recipe, add grated zucchini to the recipe and cook as usual.
- This chili recipe is flavorful but mild, so If you prefer it spicier, feel free to add some jalapeños while the recipe is cooking, in addition to adding them as a garnish.
- Depending on your preference, you can either leave the chicken in larger chunks or shred it once it's done cooking.
- Adding the cream cheese is optional. If you want a creamier chili, add it to the crockpot 30 minutes before it's done cooking.
- For thicker chili, blend the liquid with an immersion blender before putting it back in your shredded or chunked chicken.
Nutrition
Calories: 253kcal | Carbohydrates: 13g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 778mg | Potassium: 732mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg