Description
This Crockpot White Chicken Chili is a hearty and healthy slow-cooked dish featuring tender chicken breasts, creamy white beans, and spicy green chiles. Infused with warm cumin, oregano, and fresh cilantro, it’s a comforting and flavorful chili perfect for easy weeknight dinners. The chili is thickened by pureeing a portion of the beans, giving it a creamy texture without cream. Serve it with fresh lime, jalapeños, avocado, and your favorite toppings for a satisfying meal.
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, cannellini, or Great Northern 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, for serving
Optional Toppings
- Diced jalapeño
- Diced avocado
- Nonfat sour cream or plain Greek yogurt
- Shredded cheese
- Crushed tortilla chips
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts in the bottom of a 6-quart or larger slow cooker to ensure even cooking and easy shredding.
- Add Remaining Ingredients: Pour in the low-sodium chicken stock, drained white beans, diced green chiles, minced garlic, finely diced onion, ground cumin, dried oregano, kosher salt, and cayenne pepper. Stir gently to combine all ingredients evenly.
- Cook the Chili: Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 4 hours, until the chicken breasts are cooked through and tender.
- Shred the Chicken: Remove the cooked chicken breasts carefully from the slow cooker and place on a plate. Allow them to cool just enough to handle, then shred the meat using two forks or your hands.
- Thicken the Chili: Use an immersion blender to puree a portion of the chili directly in the slow cooker to thicken the texture, leaving some beans whole for variety. If you don’t have an immersion blender, transfer a few ladlefuls of the chili to a food processor or blender, pulse a few times roughly, then return this back to the slow cooker and stir well.
- Finish the Chili: Stir the shredded chicken and chopped fresh cilantro into the thickened chili. Mix to combine and heat through if needed.
- Serve: Portion the chili into bowls. Top with a fresh squeeze of lime juice and any additional toppings such as diced jalapeño, avocado, nonfat sour cream or Greek yogurt, shredded cheese, or crushed tortilla chips. Enjoy warm.
Notes
- This is the best crockpot white chicken chili recipe, combining tender chicken breasts, flavorful green chiles, and creamy white beans for a healthy and delicious meal.
- The chili can be thickened by pureeing some of the beans with an immersion blender for a creamy texture without adding cream.
- If you prefer a thicker chili, reduce the amount of chicken stock slightly.
- Adjust cayenne pepper to taste if you prefer less or more heat.
- Use low-sodium broth and beans to control the salt content of the chili.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe) without toppings
- Calories: 314 kcal
- Sugar: 1 g
- Sodium: 340 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
