Crockpot White Chicken Chili
Slow Cooker White Chicken Chili is a dump-and-cook crockpot recipe that results in a low-fat, high-protein, fiber-rich, creamy white chicken chili.
Servings: 10
Equipment
Ingredients
- 4 cups low-sodium chicken stock
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon cayenne optional
- 1 small yellow onion finely minced
- 2 (4-ounce) can diced green chilies mild heat
- 2 dried bay leaves
- 2 (15-ounce) cans Great Northern beans see note
- 1 pound boneless skinless chicken breasts or thighs
- sour cream, shredded cheese, jalapeno, avocado, cilantro for serving
Instructions
- In the base of a 6 or 8-quart slow cooker, combine 4 cups chicken stock, 1 tablespoon minced garlic, 1 tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon cayenne, 1 minced onion, 2 cans of green chiles, and 2 bay leaves. Add 1 can of white beans without draining, and then rinse and drain the other can of beans and add to the slow cooker as well. Nestle the chicken in the liquid.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- After slow cooking, remove the lid, discard the bay leaves, and remove the chicken from the slow cooker and place it on a cutting board or in a bowl.
- While the chicken is removed from the slow cooker, place 2 cups of the cooking liquid (with some beans) into a blender, blend until smooth, and then stir back into the crockpot. Be sure to leave the lid on your blender open a crack to let steam escape.
- Shred the chicken with 2 forks or use a handheld kitchen mixer to quickly shred your chicken. Alternatively, dice the chicken into bite-sized pieces.
- Return the chopped or shredded chicken to the slow cooker and stir to combine everything and then serve as desired.
Video
Notes
White Beans: If you don't have Great Northern beans, cannellini beans will do. Regardless, be sure to rinse and drain ONLY one can of the beans and add the canning liquid, along with the beans, from the other can of beans.
Leftovers: Store leftover Chicken Chili in the fridge for 3-4 days and in the freezer for up to 3 months.
Creamy Chili: If you want a super creamy, decadent White Chicken Chili, add 4 ounces of softened cream cheese to the crockpot for the last 30 minutes of cook time.
Nutrition
Calories: 141kcal | Carbohydrates: 14g | Protein: 16g | Fat: 2g | Cholesterol: 29mg | Sodium: 317mg | Potassium: 544mg | Fiber: 3g | Vitamin A: 20IU | Vitamin C: 0.8mg | Calcium: 59mg | Iron: 2.6mg
