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Crockpot White Chicken Chili

A hearty and easy-to-make chili perfect for busy weeknights, made with chicken, white beans, and spices cooked in a slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Can use frozen or leftover cooked chicken.
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin Adjust based on taste.
  • 1 teaspoon chili powder Add more for a spicier chili.
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
  • Salt and pepper to taste
  • 1 cup corn (optional)
  • Chopped cilantro for garnish
  • Sour cream for serving (optional) Adds creaminess.

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the white beans, green chilies, onion, garlic, cumin, chili powder, corn, and chicken broth on top.
  3. Season with salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
  2. Shred the chicken in the crockpot, stir to combine, and serve hot, garnished with cilantro and a dollop of sour cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.