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–+ servings
Crock Pot White Chicken Chili

Creamy Crock Pot White Chicken Chili for Cozy Weeknights

This Crock Pot White Chicken Chili is a creamy and comforting meal perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 1 large Yellow Onion Chopped
  • 3 cloves Garlic Minced
  • 1 Jalapeño Diced
  • 1.5 lbs Boneless, Skinless Chicken Thighs
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 pinch Cayenne Optional
Chili Ingredients
  • 1 can White Beans Drained (Great Northern or Cannellini)
  • 4 cups Low-Sodium Chicken Broth
  • 1 can Green Chiles Diced
  • 1 cup Frozen Corn
Creaminess and Topping
  • ½ cup Sour Cream
  • ¾ cup Cream Cheese Optional
  • ½ cup Monterey Jack Cheese Optional for topping
  • Avocado For serving
  • Cilantro For serving
  • Lime Wedges For serving

Equipment

  • slow cooker

Method
 

Preparation Steps
  1. Chop onion, mince garlic, and dice jalapeño. Combine in slow cooker with chicken thighs, oregano, cumin, salt, pepper, and cayenne.
  2. Pour in chicken broth and add green chiles. Drain and add white beans, reserving liquid from a second can. Stir to combine.
  3. Cook on High for 3-4 hours or Low for 7-8 hours until chicken is tender.
  4. Remove chicken, shred with forks, return to the chili, and stir.
  5. Mash ¾ cup of white beans and return to the chili with corn and sour cream. Stir and cook for an additional 30 minutes on High.
  6. Serve hot, topped with sour cream, jalapeño, avocado, cilantro, and lime.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For a vegetarian option, substitute chicken with quorn pieces or tofu. Leftovers can be stored in an airtight container for up to 4 days, or frozen for up to 3 months.

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