Go Back
–+ servings
Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili for Cozy Nights

This Crockpot White Chicken Chili is a comforting blend of Tex-Mex flavors and creamy goodness, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Tex-Mex
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 28 oz chicken stock (or water and bouillons) low-sodium broth can be a healthier choice
  • 3 cloves garlic, minced fresh garlic is always preferred
  • 2 teaspoons cumin chili powder is a good substitute
  • 2 teaspoons oregano can use either dried or fresh
  • 1 teaspoon salt adjust according to dietary requirements
  • 3/4-1 1/2 teaspoon crushed red pepper replace with paprika for a milder finish
Protein
  • 3-4 pieces chicken breasts ground turkey makes for a leaner alternative
Thickeners
  • 2 cans great northern beans, drained cannellini beans are also a great choice
  • 1 can shoepeg corn, drained regular corn works just as well
Brightness
  • 2 tablespoons fresh lime juice lemon juice is an excellent substitute
  • 4 tablespoons fresh cilantro, chopped omit or swap with parsley for a milder taste
Garnish
  • lime wedges and cilantro enhances presentation and flavor

Equipment

  • Crockpot

Method
 

Cooking Steps
  1. Begin by preheating your crockpot on the high setting. Coat the ceramic insert with cooking spray.
  2. Pour the chicken stock into the crockpot, followed by the minced garlic, cumin, oregano, salt, and crushed red pepper. Place the chicken breasts on top.
  3. Stir everything gently but thoroughly to combine the ingredients.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. When done, remove the chicken breasts from the crockpot and shred them on a cutting board using two forks.
  6. Return the shredded chicken back to the crockpot with the cooking liquid. Stir to combine.
  7. Add the drained great northern beans and shoepeg corn, stirring to incorporate evenly.
  8. Just before serving, stir in the fresh lime juice and chopped cilantro.
  9. Ladle the chili into bowls and garnish with lime wedges and additional cilantro before serving.

Nutrition

Serving: 1bowlCalories: 170kcalCarbohydrates: 26gProtein: 17gFat: 3gSaturated Fat: 1gCholesterol: 60mgSodium: 530mgPotassium: 500mgFiber: 7gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 10mg

Notes

For best results, always preheat the crockpot and use thawed chicken. Adjust spiciness to taste and ensure liquid ingredients are warmed before adding them.

Tried this recipe?

Let us know how it was!