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Crockpot White Chicken Chili

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This Crockpot white chicken chili is a cozy and hearty slow-cooker recipe made with tender chicken, creamy white beans, green chiles, and warm spices. It’s easy to prepare, customizable with toppings, and perfect for meal prep or freezing.

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 4 cups low-sodium chicken stock (32 ounces)
  • 2 (15-ounce) cans reduced-sodium white beans (cannellini, Great Northern, or white kidney beans), rinsed and drained
  • 2 (4.5-ounce) cans diced green chiles
  • 3 cloves garlic, minced
  • 1 small yellow onion (or 1/2 large), finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • Optional toppings: diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Instructions

  1. Place chicken breasts in the bottom of the crockpot.
  2. Add chicken stock, beans, diced green chiles, garlic, onion, cumin, oregano, salt, and cayenne pepper. Stir to combine.
  3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is tender and cooked through.
  4. Remove chicken, shred with two forks, then return to crockpot and stir.
  5. Add chopped cilantro and squeeze fresh lime juice into the chili. Stir well.
  6. Serve hot with toppings such as diced jalapeno, avocado, sour cream or Greek yogurt, shredded cheese, and tortilla chips.

Notes

  • For creamier chili, stir in cream cheese or half-and-half before serving.
  • Add corn for sweetness and color.
  • Adjust spice level by adding extra cayenne or fresh jalapenos.
  • Use chicken thighs instead of breasts for richer flavor.
  • Vegetarian option: use vegetable stock and add more beans.

Nutrition

Find it online: https://familydinnercooking.com/crockpot-white-chicken-chili/