White Chicken Chili

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Crockpot White Chicken Chili

Well Plated
The BEST crockpot white chicken chili with chicken breasts, green chiles, and white beans. Easy, creamy and healthy, this recipe is a winner!
5 hours
Servings 6 people

Ingredients
  

  • 1 1/4 pound boneless skinless chicken breasts (about 2 to 3 breasts)
  • 4 cups ow-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
  • 2 cans reduced-sodium white beans such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained 15 ounce
  • 2 cans diced green chiles 4.5 ounce
  • 2 cloves garlic minced
  • 1 small yellow onion (or 1/2 large) finely diced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • For serving diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Instructions
 

  • Place chicken in the bottom of a 6-quart or larger slow cooker.
    Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
    With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.) 
    Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

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