Crockpot White Chicken Chili
Crockpot white chicken chili is my go-to recipe for cool weather entertaining and busy weeknights. This white chili recipe is very easy to make and it's a real crowd-pleaser. I've included several ways to adapt this recipe to make it perfect for YOU!
Servings: 6
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (boneless skinless chicken thighs are great, too, or a combination of white and dark meat)
- 1 cup diced yellow onion (1 medium onion)
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano (or Mexican oregano)
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 jar (48 ounces) great Northern beans, rinsed and drained (or 3 15-ounce cans)
- 1 can (14.5 ounces) petite diced tomatoes, undrained (regular diced tomatoes are fine, too)
- 1 can (4.5 ounces) diced green chiles
- 3 cups chicken broth (reduced sodium if possible)
- optional toppings: tortilla chips/strips, chopped or sliced jalapeño peppers, diced avocado, fresh cilantro, shredded cheese, sour cream, etc.
Instructions
- Add all ingredients to a 6-quart crockpot. Stir to combine.1 ½ pounds boneless skinless chicken breasts, 1 cup diced yellow onion, 2 teaspoons ground cumin, 1 ½ teaspoons dried oregano, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 jar (48 ounces) great Northern beans, rinsed and drained, 1 can (14.5 ounces) petite diced tomatoes, undrained, 1 can (4.5 ounces) diced green chiles, 3 cups chicken broth
- Cover and cook for 4 hours on High, or 7 to 8 hours on Low.
- Remove chicken breasts to a large plate, cool slightly, and use two forks to shred it into bite-sized pieces. You can also chop it if you prefer.
- With the chicken removed, scoop out 3 cups of the chili. Purée with a stick blender until smooth. Stir the blended mixture back into the chili. This helps to thicken the chili. Be sure to do it after you remove the chicken!
- Return the shredded chicken to crockpot; cover and cook on low for 15 to 20 minutes, or until you’re ready to eat. If you're serving the chili at a party, keep the chili on Warm.
- Serve with your favorite toppings!
Video
Notes
- Shortcut: Substitute a jar of your favorite salsa for the canned tomatoes and green chiles.
- Add-ins: To make your chili go further, add a can of rinsed and drained black or pinto beans and a can of drained canned corn (frozen or fresh corn is fine, too). You can also add a couple of diced potatoes or sweet potatoes. Add extra chicken if you want.
- Creamy chili: Stir in 4 ounces of cream cheese just before serving, or melt 1 to 2 cups of shredded Monterey jack cheese into the chili when it's finished cooking.
- Spicy chili: Add another can of diced green chiles, chopped fresh jalapeño peppers, extra chili powder to taste, or a pinch of red pepper flakes. If you're adding cheese, consider using pepper Jack cheese.
- Alternative cooking options: Try my Instant Pot white chicken chili or stovetop white chicken chili.
- Storage: Leftover chili can be refrigerated in a covered container for up to 4 days or frozen for up to 3 months (thaw overnight in the refrigerator before reheating). Individual portions of chili can be reheated in the microwave; heat larger amounts in a saucepan over medium heat.
Nutrition
Serving: 1.75cups | Calories: 447kcal | Carbohydrates: 58g | Protein: 45g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 537mg | Potassium: 1599mg | Fiber: 14g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 6mg
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