Crockpot White Chicken Chili
Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s comfort food with 10 minutes of prep!
Servings: 8 servings
Calories: 207kcal
Ingredients
- 1 medium onion chopped
- 2 large garlic cloves minced
- 1 tablespoon oil I use avocado oil
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1.5 pounds boneless skinless chicken breasts 3 large
- 2 x 15 oz cans cannellini beans drained and rinsed
- 4 ounces can diced green chiles
- 2 cups corn frozen or cooked
- 1 cup chicken broth low sodium
- 3 ounces cream cheese cubed
- 1/2 cup cilantro finely chopped
- 1 lime juice of
- Tortilla chips, avocado, yogurt for serving
Instructions
- Preheat large non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally.
- Add cumin, oregano, chili powder, salt and pepper and cook for 30 seconds, stirring constantly. Then transfer to a large slow cooker along with chicken, beans, green chilies, corn and chicken broth.
- Cover with a lid and cook on High heat for 3 hours or on Low for 6 hours.
- Turn off heat and shred chicken with 2 forks right in the pot or remove it on a cutting board and shred. Then add cream cheese, cilantro and lime juice. Stir, cover and let chili sit for 5 minutes.
- Serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight, reheat on a stovetop covered on low.
Nutrition
Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 13g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 349mg | Fiber: 2g | Sugar: 3g