Crockpot White Chicken Chili
A cozy and hearty white chicken chili made in the slow cooker, blending creamy beans, tender chicken, and mild green chilies for a comforting family meal.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (Use even-sized breasts for consistent cooking.)
- 1 can (15 oz) white beans, drained and rinsed (Great Northern or cannellini work well.)
- 1 can (14.5 oz) diced tomatoes with green chilies (Use mild or hot according to preference.)
- 1 medium onion, chopped (Yellow onion gives a sweet base.)
- 2 cloves garlic, minced (Fresh garlic is recommended.)
- 2 cups chicken broth (Use low-sodium for better salt control.)
- 1 tsp ground cumin (Toast for added aroma if you have time.)
- 1 tsp chili powder (Choose mild for family meals.)
- to taste salt and pepper (Adjust seasoning halfway and at the end.)
Optional Toppings
- Shredded cheese (Cheddar or Monterey Jack for creaminess.)
- Sour cream (Use a dollop to cool the heat.)
- Chopped cilantro (Add fresh for color and brightness.)
Instructions
Preparation
- In a slow cooker, combine the chicken breasts, white beans, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine well.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir well and adjust the seasoning if necessary.
Serving
- Serve hot with optional toppings and encourage guests to customize their bowls.
Notes
Cool leftovers to room temperature for up to two hours, then refrigerate in airtight containers for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.