Crockpot White Chicken Chili
Crockpot White Chicken Chili is an easy dinner recipe idea for busy weeknights. Tender chicken slow cooked with zesty spices and white beans - topped with cheese, chips, cilantro and sour cream. Yum!
Ingredients
- 2 pounds boneless skinless chicken breasts thighs, or a mix
- 1 large yellow onion diced (about 1 ½ cups)
- 8 ounces diced green chili peppers drained (two 4-ounce cans)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken stock
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 ounces cream cheese softened (optional)
- 1 cup frozen corn kernels optional
Instructions
- ADD INGREDIENTS: In a 6-quart slow cooker, add 2 pounds boneless skinless chicken, 1 large diced yellow onion, 8 ounces diced green chili peppers, 1 tablespoon minced garlic, 2 teaspoons ground cumin, 1 ½ teaspoons kosher salt, ½ teaspoon ground coriander, ½ teaspoon dried oregano, and 1 bay leaf. Stir to combine, then pour 4 cups chicken stock over the top.
- COOK: Cover and cook on high for 4 hours or on low for 6 hours, until the chicken is tender and fully cooked (internal temperature 165°F).
- ADD BEANS AND CREAMINESS: About 30 minutes before the chili is done, stir in 30 ounces cannellini beans, 1 cup frozen corn, and 4 ounces cream cheese (if using). Taste and add up to ½ teaspoon more kosher salt if needed. Cover and cook for the remaining time, until the cream cheese is melted and the chili is creamy.
- SHRED CHICKEN: Remove the chicken to a large plate or cutting board and shred it into bite-size pieces with 2 forks. Discard the bay leaf, then return the shredded chicken to the slow cooker. Stir until everything is well mixed and heated through.
- SERVE: Ladle the chili into bowls and top with shredded Monterey Jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce, or diced avocado.
Notes
Make-Ahead: You can prepare the chili base (everything except cream cheese and toppings) up to 2 days in advance and store it in the refrigerator. Add cream cheese and corn during reheating.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in a saucepan over medium heat for 10 minutes, stirring occasionally, or microwave in 1-minute bursts until hot.
Freezing: Freeze cooled chili in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Ingredient Note: For a creamier texture, mash ½ cup of the beans before adding them. Using thighs makes the chili richer, while chicken breasts keep it lean.
Pro Tip: Want thicker chili? Remove the lid for the last 15 minutes of cooking to let some liquid evaporate.
Nutrition
Serving: 1 | Calories: 494cal | Carbohydrates: 47g | Protein: 50g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 1212mg | Sugar: 2g | Fiber: 11g | Calcium: 116mg | Iron: 5mg