Easy Crockpot White Chicken Chili Recipe
This Easy Crockpot White Chicken Chili is a comforting and hearty slow-cooked meal featuring tender shredded chicken, creamy white beans, and mild green chilies. Perfect for busy days, it requires minimal prep and slow cooking to develop rich flavors, served with fresh cilantro and lime for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 900 g (2 lbs) Boneless, skinless chicken breasts
- 960 g (4 cups) Low-sodium chicken broth
- 840 g (2 15-ounce cans) White beans drained and rinsed (like cannellini or Great Northern)
- 300 g (1 large) Onion chopped
- 260 g (2 4.5-ounce cans) Diced green chilies
- 20 g (4 cloves) Garlic minced
- 4 g (2 tsp) Ground cumin
- 1 g (1 tsp) Dried oregano
- 1 g (1/4 tsp) Cayenne pepper (optional)
- Salt and black pepper to taste
For Serving
- 70 g (1) Lime quartered
- 15 g (1/3 cup) Fresh cilantro chopped
Instructions
- Layer Chicken and Aromatics: Place the boneless, skinless chicken breasts evenly at the bottom of your slow cooker. Scatter the chopped onion, minced garlic, and diced green chilies uniformly over the chicken to build the flavor base.
- Add Beans, Broth, and Spices: Pour the drained and rinsed white beans over the layered vegetables. Add in the low-sodium chicken broth to cover the ingredients, then sprinkle ground cumin, dried oregano, and optional cayenne pepper on top. Season lightly with salt and freshly ground black pepper to taste.
- Cook in Slow Cooker: Cover the crockpot with the lid and cook on low heat for 6 hours. The chicken should become opaque, tender, and reach an internal temperature of 165°F (74°C). Avoid lifting the lid during cooking to maintain temperature and cooking time.
- Shred the Chicken: Once cooked, carefully shred the chicken directly inside the slow cooker using two forks. Stir the shredded chicken back into the chili to evenly distribute the meat throughout the dish.
- Final Seasoning and Serve: Taste the chili and adjust seasoning if necessary by adding more salt or pepper. Serve immediately garnished with freshly chopped cilantro and a wedge of lime for squeezing, adding brightness and freshness to the chili.
Notes
- For a spicier chili, increase the amount of cayenne pepper or add chopped jalapeños.
- To make this dish gluten-free, ensure canned beans and diced chilies are certified gluten-free.
- This recipe freezes well; store in airtight containers for up to 3 months.
- Use low-sodium broth to better control the salt content.
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
