Crockpot White Chicken Chili
A comforting and delicious slow-cooked white chicken chili that's perfect for weeknights and feeds a crowd.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (Choose evenly sized breasts for even cooking.)
- 1 can white beans (such as cannellini or great northern) (Rinse the beans to reduce sodium.)
- 1 can corn (Use frozen corn if you prefer; add in the last 30 minutes.)
- 1 can diced green chilies (Use mild for kids or hot for heat.)
- 1 medium onion (chopped) (Yellow onion brings sweetness.)
- 3 cloves garlic (minced) (Fresh garlic makes a big difference.)
- 4 cups chicken broth (Use low sodium broth to control salt.)
- 1 tsp cumin (Toast cumin briefly for deeper flavor.)
- 1 tsp chili powder (Choose a blend you like.)
- to taste salt and pepper (Start light; adjust to taste later.)
- 1 cup sour cream (Full fat gives the creamiest texture.)
- 1 cup shredded cheese (optional for serving) (Cheddar or Monterey Jack work well.)
- to taste chopped cilantro (optional for serving) (Add at the end for freshness.)
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker.
- Add the white beans, corn, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine, ensuring the chicken is submerged.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the sour cream until well combined.
Serving
- Serve hot, topped with cheese and cilantro if desired.
Notes
For quicker preparation, use pre-cooked chicken. Suggested toppings include shredded cheese, chopped cilantro, and avocado.