If you’re looking for a warm, comforting dish that requires minimal effort, this crockpot white chicken chili is your answer. Packed with flavor and nutritious ingredients, this recipe is perfect for busy weeknights or meal prep. The slow cooker does all the work, allowing you to enjoy a delicious chili that your family will love.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 cans white beans (such as cannellini or great northern)
– 1 can diced green chilies
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– 1 cup chicken broth
– 1 cup corn (frozen or canned)
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, jalapeƱos
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 15 minutes, and cooking time is about 6 to 8 hours on low or 3 to 4 hours on high.
Nutritional Value
Each serving (1 cup) has approximately:
– Calories: 300
– Protein: 25g
– Carbohydrates: 35g
– Fat: 7g
– Fiber: 10g
Step-by-Step Cooking Process
1. Place the chicken breasts in the crockpot.
2. Add the chopped onion and minced garlic.
3. Pour in the diced green chilies and chicken broth.
4. Add the white beans and corn.
5. Sprinkle in the cumin, chili powder, salt, and pepper.
6. Stir to combine the ingredients well.
7. Cover and cook on low for 6-8 hours or high for 3-4 hours.
8. Once cooked, shred the chicken using two forks.
9. Stir the shredded chicken back into the chili.
10. Serve hot with your choice of toppings.
Alternative Ingredients
You can easily substitute chicken with turkey or use canned chicken for a quicker option. For a vegetarian version, replace chicken with additional beans or tofu. Adjust spices based on your taste preferences.
Serving and Pairings
This delicious white chicken chili pairs well with cornbread, tortilla chips, or a fresh garden salad. You can also serve it with a dollop of sour cream and a sprinkle of cheese for added richness.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze the chili for up to 3 months. To reheat, simply heat on the stove or in the microwave until warmed through.
Cooking Mistakes
- Overcooking the chicken can make it dry; check it at the minimum time.
- Not seasoning enough; taste and adjust flavors before serving.
- Forgetting to drain canned beans can make the chili too watery.
- Using low-quality spices can affect the overall flavor.
- Skipping toppings can make the dish less appealing.
Helpful Tips
- Use a slow cooker liner for easier cleanup.
- Experiment with different beans for varied textures.
- Consider adding bell peppers for extra flavor.
- Top with avocado for a creamy addition.
FAQs
Can I make this chili spicy?
Absolutely! You can add diced jalapeƱos or cayenne pepper to increase the heat. Adjust to your taste preferences.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just ensure your chicken broth is certified gluten-free.
Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time slightly to ensure they cook through.
What can I use instead of chicken broth?
Vegetable broth or water can be used as a substitute, but chicken broth enhances the flavor significantly.
How do I know when it’s done?
The chili is done when the chicken is cooked through and shreds easily with a fork. The flavors will meld beautifully after several hours of cooking.
Conclusion
This crockpot white chicken chili recipe is a deliciously easy way to enjoy a hearty meal with minimal effort. Perfect for busy days, itās sure to become a favorite in your household. Enjoy the comforting flavors and delightful toppings as you savor every bite.
Crockpot White Chicken Chili
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans white beans cannellini or great northern
- 1 can diced green chilies
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup chicken broth
- 1 cup corn frozen or canned
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, jalapeƱos
Instructions
- Place the chicken breasts in the crockpot.
- Add the chopped onion and minced garlic.
- Pour in the diced green chilies and chicken broth.
- Add the white beans and corn.
- Sprinkle in the cumin, chili powder, salt, and pepper.
- Stir to combine the ingredients well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken using two forks.
- Stir the shredded chicken back into the chili.
- Serve hot with your choice of toppings.
