White Chicken Chili in the Crockpot

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White chicken chili in the crockpot is a tasty and easy meal you can make with little effort. You can throw all the ingredients in your slow cooker and come back to a delicious dinner hours later. This comforting dish combines tender chicken, beans, and mild green chiles for a creamy, flavorful chili that’s different from the typical red version.

Want to try it? You’ll need chicken, beans, broth, and some spices. The slow cooker does most of the work, so you can relax while your chili cooks. It’s perfect for busy days or when you want a warm, cozy meal without much fuss.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make white chicken chili in your crockpot:

• 1 pound boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans (Great Northern or cannellini)
• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chiles
• 1 medium onion, diced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

• Use chicken thighs instead of breasts for more flavor
• Swap pinto beans for white beans
• Replace canned corn with frozen corn
• Use a diced jalapeño if you can’t find green chiles
• Substitute vegetable broth for chicken broth

Want to add more flavor? Try these extras:

• 1 can of cream of chicken soup for extra creaminess
• 1 packet of taco seasoning for a flavor boost
• Fresh cilantro and lime juice for serving

Remember, you can adjust the spices to suit your taste. Start with less and add more as needed.

Instructions

Start by placing chicken breasts in your crockpot. Add white beans, chicken broth, and diced green chiles.

Chop an onion and mince some garlic. Toss these into the pot too. They’ll add lots of flavor.

Sprinkle in cumin, oregano, and chili powder. These spices give your chili its classic taste. Add salt and pepper to taste.

Stir everything together. Make sure the chicken is covered by the liquid.

Cover the crockpot and set it to low. Let it cook for 6-8 hours. If you’re short on time, cook on high for 3-4 hours instead.

When the cooking time is up, take out the chicken. Shred it using two forks.

Put the shredded chicken back in the pot. Stir well to mix it with the other ingredients.

Squeeze in some fresh lime juice. This adds a nice zing to your chili.

Serve your white chicken chili hot. You can top it with cheese, sour cream, or cilantro if you like.

Tips, Tricks & Storing

Make your white chicken chili even better with these handy tips:

• Use rotisserie chicken to save time. Shred it and add it near the end of cooking.

• Boost flavor by sautéing onions and garlic before adding to the crockpot.

• Thicken the chili by mashing some beans against the side of the pot.

• Add a splash of lime juice before serving for extra zing.

Try these yummy toppings:

• Shredded cheese
• Sour cream
• Diced avocado
• Tortilla strips
• Fresh cilantro

To store leftovers, let the chili cool completely. Put it in airtight containers and keep in the fridge for up to 4 days. You can also freeze it for up to 3 months.

When reheating, add a bit of broth or water to thin it out if needed. Warm on the stove or in the microwave until hot all the way through.

For meal prep, make a big batch on Sunday. Portion into containers for easy lunches all week long.