Description
This Crockpot White Chicken Chili is a hearty, flavorful, and comforting dish perfect for any day. Made with tender chicken breasts, white cannellini beans, green chiles, and a blend of spices, this slow-cooked chili is easy to prepare and perfect for busy schedules. Served with fresh lime, cilantro, avocado, and optional toppings, it offers a mild yet satisfying spice level that can be easily adjusted to your preference.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup chopped yellow onion
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 2 (4 ounce) cans mild diced green chiles
- 1 medium jalapeño, stem, seeds and ribs removed, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ⅛-¼ teaspoon cayenne pepper, optional, to taste
- 3 cups low sodium chicken broth
- 1 cup frozen corn
For Serving
- Squeeze of fresh lime juice
- Chopped fresh cilantro
- Avocado slices
- Tortilla chip strips
- Plain Greek yogurt or sour cream
Instructions
- Prepare Ingredients: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Add chopped yellow onion, rinsed cannellini beans, diced green chiles, diced jalapeño, minced garlic, ground cumin, chili powder, dried oregano, smoked paprika, salt, and optional cayenne pepper. Pour in the low sodium chicken broth to combine all ingredients.
- Cook the Chili: Cover the slow cooker and set to cook on low for 7-8 hours or on high for 3½ to 4 hours, until the chicken breasts are fully cooked and tender.
- Shred and Thicken: Carefully remove the chicken breasts to a plate or bowl and let them rest for a few minutes. Meanwhile, mash some beans in the slow cooker with the back of a large spoon to thicken the broth slightly. Stir in the frozen corn, cover again, and cook on high for an additional 10 minutes.
- Finish Chili: Shred the rested chicken using two forks or a stand mixer until finely pulled. Stir the shredded chicken back into the slow cooker chili mixture to combine thoroughly.
- Serve: Ladle the white chicken chili into bowls and serve topped with a squeeze of fresh lime juice, chopped cilantro, avocado slices, tortilla chip strips, and a dollop of plain Greek yogurt or sour cream as desired.
Notes
- You can adjust the spice level by using one can of hot diced green chiles instead of mild, and adding 1/8 teaspoon cayenne pepper for medium-spicy chili.
- For freezer-friendly meal prep, combine all ingredients except chicken broth and corn in a heavy-duty zip-top bag and freeze flat for up to 3 months. Thaw in the refrigerator for 24 hours or in a bowl of water before transferring to the slow cooker. Add broth and cook as directed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 70mg
