Crockpot White Chicken Chili

By jiafei

6 Person

315 Minutes

288 Calories

Crockpot white chicken chili is the easiest way to make chili because the slow cooker does the cooking. This white chicken chili is healthy comfort food and one of the best crockpot recipes for a chili recipe contest! Creamy texture, and healthy ingredients, You gonna appreciate that it allows you to work on something else while it cooks.

Ingredients

Topping

Crushed tortilla chips
Shredded cheese
Greek yogurt
Nonfat sour cream
Diced avocado
Diced jalapeno

Fresh lime wedges
1/4 cup Chopped fresh cilantro
1/4 tsp. Cayenne pepper
1/2 tsp. Kosher salt
1 tsp. Dried oregano
2 tsp. Ground cumin
1 Small yellow onion, finely diced
3 cloves Garlic, minced
2 cans Diced green chiles
2 cans Reduced-sodium white beans
4 cups Low-sodium chicken stock
1 1/4 pounds Boneless skinless chicken breasts

Method

01

Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine.
02

Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
03

With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans wholes.
04

Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot White Chicken Chili

4.4

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 288 Kcal
Prep Time 15 Mins
Cook Time 300 Mins
Total Time 315 Mins

02 Ingredients

Topping

Crushed tortilla chips

Shredded cheese

Greek yogurt

Nonfat sour cream

Diced avocado

Diced jalapeno

Fresh lime wedges

1/4 cup Chopped fresh cilantro

1/4 tsp. Cayenne pepper

1/2 tsp. Kosher salt

1 tsp. Dried oregano

2 tsp. Ground cumin

1 Small yellow onion, finely diced

3 cloves Garlic, minced

2 cans Diced green chiles

2 cans Reduced-sodium white beans

4 cups Low-sodium chicken stock

1 1/4 pounds Boneless skinless chicken breasts

03 Method

Step 1

Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine.

Step 2

Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.

Step 3

With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans wholes.

Step 4

Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

04 Author