Crockpot White Chicken Chili
Loaded with hearty beans and chicken, lots of healthy veggies, and just a hint of spice, this creamy Crockpot White Chicken Chili is a cinch to throw together and cook up in the slow cooker for a busy weekend or weeknight dinner.
Servings: 6
Ingredients
- 1 ½ lb boneless skinless chicken breasts
- 1 yellow onion
- 1 - 2 stalks celery
- 1 jalapeno (seeds removed if you don’t want it spicy)
- ½ green pepper
- 2 cloves garlic (minced)
- 1 15.5- oz can cannellini beans (drained)
- 1 15.5- oz can great northern beans (drained)
- 1 7- oz can mild diced green chiles (can substitute 2 4-oz cans)
- 2 cups chicken stock
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cup frozen corn
Toppings:
- Sour cream or greek yogurt
- Shredded montery jack or pepper jack cheese
- Fresh lime
- Sliced jalapenos
- Chopped fresh cilantro
- Hot sauce
- Sliced avocado
Instructions
- Dice onion, celery, green pepper, and jalapeno
- Add chicken in bottom layer of crockpot, top with veggies, green chiles, beans, spices, and chicken stock. Cover and cook on high 3 – 3 ½ hours, until chicken is cooked to 165° and veggies are tender.
- Remove chicken from Crockpot and shred using two forks. Before returning chicken to pot, use a potato masher and mash the bean mixture until about 1/3 of the beans are smashed and desired consistency is reached. Alternately, you can scoop some of the bean mixture to a blender and blend, then add back to the pot.
- Return shredded chicken to pot and add frozen corn. Stir and cook an additional 10 – 15 minutes until chicken and corn is heated through.
- Serve with desired toppings.
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