Creamy White Chicken Chili Crockpot Recipe for Cozy Nights In
Creamy, comforting white chicken chili made easy in the slow cooker with tender chicken, white beans, green chiles, and warm spices.
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 (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 for serving
- Optional toppings: diced jalapeño diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
Instructions
- 1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
- 2. Add the chicken stock, white beans, diced green chiles, garlic, onion, cumin, oregano, salt, and cayenne pepper. Stir to combine.
- 3. Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours, until the chicken is cooked through.
- 4. Remove the chicken breasts to a plate. Once cool enough to handle, shred the chicken with two forks.
- 5. Using an immersion blender, puree a portion of the chili directly in the slow cooker to thicken (or transfer a few ladlefuls to a blender or food processor, pulse, then return to the pot).
- 6. Return the shredded chicken to the slow cooker. Stir in the chopped cilantro.
- 7. Serve hot, topped with a squeeze of lime juice and any desired toppings.
Notes
For thicker chili, start with 2 cups of chicken stock and add more at the end if needed.
Leftovers keep in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop or in the microwave until steaming.
You can use leftover rotisserie chicken; add it in the last hour of cooking.