Crock Pot White Chicken Chili
A delicious combination of chicken, beans, green chiles and spices make this Slow Cooker White Chicken Chili amazing.
Servings: 8 servings
Calories: 319kcal
Ingredients
- 1 pound boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion minced
- 3 cloves garlic minced
- 24 ounces low sodium chicken broth
- 2 cans great Northern beans, drained and rinsed 15 ounces each
- 2 cans diced green chiles 4.5 ounces each
- 15 ounces can whole kernel corn
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 4 ounces reduced fat cream cheese diced
- ½ cup half and half
- Toppings: Sliced jalapenos and avocados sour cream, minced fresh cilantro, tortilla strips, shredded cheese
Instructions
- Place the chicken breasts on the bottom of a crock pot. Season with salt, pepper, cumin, oregano, chili powder and cayenne pepper.
- Then top with diced onion, garlic, great Northern beans, green chiles, corn and chicken broth. Stir to combine.
- Cover the crock pot and cook on low for 8 hours or on high for 3-4 hours.
- When cooking time is done remove chicken from the crock pot and shred with two forks. Return to the slow cooker.
- Add diced cream cheese and half into the crock pot, stir and cook on high for 15 minutes or until the cream cheese is melted.
- Stir and serve with desired toppings.
Video
Notes
Can you use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs. They will just add a little more fat to your chili. Can you make it in an Instant Pot?
I haven’t tested this recipe in an Instant Pot. I have a beef chili recipe you can make in your IP, so give that one a try! How should you store it?
Leftover chicken chili should be stored in an airtight container in the refrigerator. It should keep well for a few days.
Yes, you can use boneless, skinless chicken thighs. They will just add a little more fat to your chili. Can you make it in an Instant Pot?
I haven’t tested this recipe in an Instant Pot. I have a beef chili recipe you can make in your IP, so give that one a try! How should you store it?
Leftover chicken chili should be stored in an airtight container in the refrigerator. It should keep well for a few days.
Nutrition
Calories: 319kcal | Carbohydrates: 40g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 588mg | Potassium: 943mg | Fiber: 10g | Sugar: 4g | Vitamin A: 401IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 4mg