Crockpot White Chicken Chili!

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Crockpot white chicken chili is a tasty and easy meal for cold days. You can make it with just a few simple steps. This recipe serves 10 people and only takes 10 minutes to prep. The slow cooker does most of the work for you.

You’ll need chicken, beans, corn, and some spices. Just layer everything in the crockpot and let it cook. After 8 hours, you’ll have a warm, creamy chili. It’s perfect with some cornbread on the side.

Exact Ingredients List

Here’s what you’ll need to make this tasty white chicken chili:

• 1 1/4 pounds skinless, boneless chicken breast
• 2 (15 oz) cans great Northern beans
• 1 (15 oz) can white corn
• 1 (14 oz) can chicken broth
• 1 (10.5 oz) can cream of chicken soup
• 1 (4 oz) can chopped green chile peppers
• 1 (1.25 oz) packet taco seasoning
• 1/2 cup sour cream
• 1/2 cup shredded pepper Jack cheese

You’ll love how simple the ingredients are! Most are canned goods you can keep in your pantry.

The chicken breast is the star protein. The beans and corn add nice texture. The broth, soup, and chiles create a flavorful base.

Taco seasoning gives it a zesty kick. Sour cream makes it creamy. The pepper Jack cheese on top adds a cheesy finish.

You can adjust the cheese amount to your taste. Feel free to add more if you like it extra cheesy!

Instructions

Start by layering the beans and corn in your slow cooker. Put the chicken on top. This keeps the chicken from sticking to the bottom.

Mix the chicken broth, cream of chicken soup, green chiles, and taco seasoning in a bowl. Pour this over the chicken.

Cover and cook on low for 8 hours. Check that the chicken is done – it should reach 165°F inside.

When the chicken is cooked, shred it using two forks. It should pull apart easily.

Now stir in the sour cream and cheese. Let it sit for 3-5 minutes so the cheese melts.

Your chili is ready! Serve it hot in bowls. It’s great with cornbread on the side.

Tips:

• Spray the slow cooker with cooking spray for easier cleanup
• You can cook on high for 4 hours if you’re short on time
• Add extra toppings like diced avocado or cilantro if you like

Possible Substitutes List

You can easily swap out ingredients in this white chicken chili recipe. Here are some tasty options:

Protein:

• Turkey breast instead of chicken
• Pork tenderloin for a different flavor
• Canned white beans for a vegetarian version

Beans:

• Cannellini beans
• Navy beans
• Pinto beans

Corn:

• Fresh corn cut off the cob
• Frozen corn kernels

Broth:

• Vegetable broth
• Bone broth

Seasoning:

• Ranch seasoning packet
• Homemade taco seasoning blend

Cheese:

• Monterey Jack
• Cheddar
• Mexican cheese blend

You can also add extras like diced bell peppers or jalapeños for more kick. Feel free to top your chili with crushed tortilla chips, cilantro, or lime wedges. The recipe is flexible, so have fun trying new combos!

How To Make It Diabetes-Friendly

You can make this white chicken chili more diabetes-friendly with a few simple changes. Start by using low-sodium chicken broth and beans to cut down on salt. Pick a low-fat cream of chicken soup to reduce calories.

Swap the regular corn for a smaller amount of fresh corn or leave it out. This will lower the carb count. You can add extra veggies like zucchini or bell peppers for more nutrients and fiber.

Choose low-fat sour cream and cheese to trim fat and calories. Use just a sprinkle of cheese on top instead of mixing it in. Skip the cornbread side to avoid extra carbs.

Here are some easy swaps:

• Regular taco seasoning → Low-sodium version or make your own spice blend
• White corn → 1/2 cup fresh corn kernels
• Sour cream → Plain Greek yogurt
• Pepper Jack cheese → Small amount of reduced-fat cheddar

These changes will make a bowl of this chili better for your blood sugar. You’ll still get lots of protein from the chicken and beans. The fiber from the beans will help slow digestion too.

Tips, Tricks & Storing

To make your white chicken chili even tastier, try these simple tips:

Add some extra spice by mixing in a dash of cayenne pepper or hot sauce. You can also top your chili with sliced jalapeños for a kick.

For a thicker chili, mash some of the beans before adding them to the slow cooker. This will help create a creamier texture.

Don’t forget the toppings! Serve your chili with fresh cilantro, diced avocado, or crushed tortilla chips for added crunch and flavor.

To store leftovers, let the chili cool completely. Then, put it in airtight containers and keep in the fridge for up to 3 days. You can also freeze it for up to 3 months.

When reheating, add a splash of broth or water to thin it out if needed. Heat on the stove or in the microwave until it’s piping hot.

For meal prep, you can mix all the ingredients except the sour cream and cheese in a freezer bag. Freeze flat for easy storage. Thaw overnight in the fridge before cooking.

Remember to stir the chili a few times during cooking if you’re home. This helps blend the flavors and prevents sticking.