Crockpot White Chicken Chili
An easy and comforting chili packed with flavor, featuring tender chicken and creamy white beans simmered in a rich broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (optional)
- Chopped cilantro for garnish
- Sour cream for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, approximately 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Place the chicken breasts in the pot and add the white beans, chicken broth, diced green chilies, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot. If using, add the corn at this point.
- Ladle the chili into bowls and garnish with chopped cilantro and a dollop of sour cream if desired.
Notes
Sautéing the onion and garlic enhances their flavors. Stir in cream or cream cheese for a creamier texture.