Crockpot White Chicken Chili (contest Winning!)
This delicious and hearty Crockpot White Chicken Chili is perfect for those chilly days. With tender chicken, white beans, and a hint of spice, it's a great dish for a cozy dinner or a potluck.
Equipment
- 1 Crockpot (slow cooker)
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Mixing spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans white beans (cannellini or great northern), drained and rinsed 15 oz each
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced green chilies 4 oz
- 1 cup corn canned or frozen
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 1 cup sour cream for serving
- chopped cilantro for garnish
- lime wedges for serving
Instructions
- Place the boneless chicken breasts at the bottom of the crockpot.
- In a mixing bowl, combine the chopped onion, minced garlic, drained white beans, diced green chilies, corn, cumin, chili powder, salt, and black pepper. Stir the mixture well.
- Pour the mixture over the chicken in the crockpot.
- Add the chicken broth to the crockpot, ensuring that the chicken breasts are submerged.
- Cover the crockpot and cook on low heat for 6 hours or until the chicken is fully cooked and tender.
- Once cooked, remove the chicken breasts from the crockpot, shred them using two forks, and return the shredded chicken to the pot.
- Stir in the sour cream to add creaminess and adjust seasoning if necessary.
- Serve hot, garnished with chopped cilantro and a wedge of lime on the side.
Notes
For a little extra heat, you can add diced jalapeños or extra chili powder to your taste.
This chili pairs beautifully with tortilla chips or cornbread.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.