Crockpot White Chicken Chili Recipe

This crockpot white chicken chili trades the usual tomatoes for white beans and a can of diced green chilies, which gives it a milder, creamier feel. The chicken breasts shred right in the pot, and a little cumin ties the whole thing together.

Using a Crockpot makes this recipe convenient, as you can set it and forget it while the flavors meld together beautifully.

Easy Crockpot White Chicken Chili Recipe

This white chicken chili features shredded chicken cooked with white beans, green chilies, and spices, creating a creamy and satisfying meal. The recipe takes about 6 hours in the Crockpot and serves 6 people.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• Chopped cilantro and lime wedges for serving (optional)

Instructions

1. Prep the Ingredients: Place the chicken breasts at the bottom of the Crockpot. Add the white beans, green chilies, onion, garlic, cumin, chili powder, salt, and pepper.
2. Add Broth: Pour the chicken broth over the ingredients in the Crockpot.
3. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
4. Shred the Chicken: Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Crockpot.
5. Add Creaminess: Stir in the heavy cream or half-and-half and heat for an additional 15-20 minutes.
6. Serve: Ladle the chili into bowls and garnish with chopped cilantro and lime wedges if desired.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes

Nutrition Information

• Servings: 6 bowls
• Calories: 320kcal
• Fat: 15g
• Protein: 25g
• Carbohydrates: 25g

I finish each bowl with a squeeze of lime and some crushed tortilla chips for crunch. It is the kind of dinner that disappears fast, so I have learned to make more than I think we need.