Description

This Crockpot White Chicken Chili is a creamy, flavorful, and healthy dish made with tender chicken breasts, white beans, green chiles, and aromatic spices. Slow-cooked to perfection in a crockpot, it offers a comforting and easy-to-make meal perfect for chilly days or weeknight dinners. Enjoy with fresh lime juice and toppings like diced jalapeno, avocado, or sour cream to customize each bowl.

Ingredients

Scale

Main Ingredients

1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
4 cups low-sodium chicken stock (32 ounces)
2 (15-ounce) cans reduced-sodium white beans (such as white kidney beans, cannellini, or Great Northern beans), rinsed and drained
2 (4.5-ounce) cans diced green chiles
3 cloves garlic, minced
1 small yellow onion, finely diced (or 1/2 large)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper

Finishing Ingredients & Garnishes

1/4 cup chopped fresh cilantro
Fresh lime wedges, for serving
Diced jalapeno (optional, for serving)
Diced avocado (optional, for serving)
Nonfat sour cream or plain Greek yogurt (optional, for serving)
Shredded cheese (optional, for serving)
Crushed tortilla chips (optional, for serving)

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Instructions

Prepare Ingredients: Place the chicken breasts at the bottom of a 6-quart or larger slow cooker, ensuring an even layer for even cooking.
Add Remaining Ingredients: Pour in the chicken stock, then add the rinsed white beans, diced green chiles, minced garlic, diced onion, ground cumin, dried oregano, kosher salt, and cayenne pepper. Stir gently to combine all ingredients.
Cook the Chili: Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 4 hours. The chili is ready when the chicken is fully cooked through and tender.
Shred the Chicken: Remove the cooked chicken breasts from the crockpot and place them on a plate. Allow to cool until safe to handle, then shred the chicken into bite-sized pieces using two forks.
Thicken the Chili: Use an immersion blender to puree a portion of the chili directly in the slow cooker, leaving some beans whole to retain texture. If you don’t have an immersion blender, transfer a few ladlefuls of chili to a food processor or regular blender, pulse roughly, then return it to the crockpot and stir.
Combine and Finish: Stir the shredded chicken and chopped fresh cilantro into the thickened chili. Portion the chili into bowls and garnish with a squeeze of fresh lime juice and any desired toppings such as diced jalapeno, avocado, sour cream or Greek yogurt, shredded cheese, or crushed tortilla chips. Serve warm and enjoy.

Notes

This recipe creates the best crockpot white chicken chili with tender chicken breasts, mild green chiles, and creamy white beans.
Use low-sodium chicken stock and reduced-sodium beans to keep the sodium content moderate.
If you prefer a thicker chili, blending a portion of the chili helps enhance the creamy texture.
Customize your bowl with fresh toppings like jalapeno, avocado, or sour cream for added flavor and texture.
For a spicier chili, increase the cayenne pepper or add more diced jalapenos as a topping.
This chili reheats well and can be stored in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 bowl (1/6 of recipe, without toppings)
Calories: 314 kcal
Sugar: 1 g
Sodium: 350 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