There’s something incredibly comforting about a warm bowl of white chicken chili, especially when it’s made in a crockpot! The way the flavors meld together while the chicken becomes tender and juicy is nothing short of magic. I love this recipe for busy days when I want to come home to a hearty meal without spending hours in the kitchen. It’s perfect for family gatherings too, where everyone can gather around and enjoy a bowl (or two!). Trust me, once you try it, you’ll find yourself making it again and again. The best part? It’s so easy to whip up, you’ll wonder how you ever lived without it!
Ingredients for White Chicken Chili Crockpot
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese
How to Prepare White Chicken Chili Crockpot
Getting your white chicken chili ready in the crockpot is a breeze! Let’s break it down into simple steps so you can enjoy this deliciousness without any fuss.
Step 1: Prepare the Ingredients
First things first, let’s get everything prepped! Start by chopping your onion into small pieces and mincing the garlic cloves. I love using a garlic press for this—it saves time and gives you a nice, even mince. Next, drain and rinse the white beans and corn in a colander. This helps remove any extra salt and keeps your chili from being too salty. Make sure to have your chicken breasts ready, as they’re the star of the show!
Step 2: Combine in the Crockpot
Now, it’s time to layer everything in the crockpot! Start by placing the chicken breasts at the bottom—this helps them cook evenly. Next, add the drained white beans and corn, followed by the chopped onion and minced garlic. Pour in the chicken broth, and then sprinkle the diced green chilies, cumin, oregano, salt, and pepper over the top. Give everything a gentle stir to mix it up a bit, but don’t worry about it being perfectly combined. It’ll all come together while it cooks!
Step 3: Cooking Time
Set your crockpot to low and let it work its magic for 6-8 hours. If you’re in a hurry, you can set it to high for 3-4 hours. Cooking on low is my favorite because it really lets the flavors deepen and meld together. If you can plan ahead, I definitely recommend the low setting—trust me, it’s worth the wait!
Step 4: Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts from the crockpot. It should be super tender and easy to shred! I use two forks for this—just pull it apart until you have nice, bite-sized pieces. Then, return the shredded chicken back to the pot and give it a good stir to combine everything. You’ll love how it looks and smells!
Step 5: Add Creaminess
Finally, let’s make this chili creamy and dreamy! Stir in the sour cream and shredded cheese right before serving. This adds a rich texture and makes every spoonful feel indulgent. I like to leave a little cheese for topping when I serve it up. Now, you’re ready to enjoy this hearty, comforting bowl of goodness!
Why You’ll Love This Recipe
- Quick preparation—just chop, dump, and let the crockpot do the work!
- Hearty flavor that warms you from the inside out, perfect for chilly evenings.
- Healthy ingredients like chicken, beans, and veggies make it a nutritious choice.
- Family-friendly appeal—kids and adults alike will love this comforting dish.
- One-pot meal means fewer dishes to wash and more time to enjoy with loved ones.
- Customizable—add your favorite toppings like avocado, cilantro, or jalapeños for extra flair.
- Leftovers are just as delicious, making it a great option for meal prep!
Nutritional Information Disclaimer
Just a quick note about the nutritional information! The values can vary based on the specific ingredients and brands you use, so they aren’t set in stone. For a typical serving of this white chicken chili, you can expect around 350 calories, 10 grams of fat, 30 grams of protein, and 40 grams of carbohydrates. Keep in mind that these are approximate values, and your own chili might differ a bit depending on what you throw into the pot. Always feel free to adjust ingredients to suit your taste and dietary needs!
Tips for Success
To make sure your white chicken chili turns out absolutely perfect, I’ve got a few handy tips to share! First off, don’t be shy about adjusting the seasoning—everyone’s taste is different, so feel free to add more cumin or oregano if you want a stronger flavor. You can even toss in a pinch of cayenne pepper for a little kick! Also, if you have any leftover vegetables in the fridge, throw them in! Bell peppers or zucchini work great and add extra nutrition.
When it comes to serving, I love to garnish with fresh cilantro, diced avocado, or a squeeze of lime for that fresh zing. Tortilla chips on the side are a must—they add a fantastic crunch! And if you want to make it a meal, serve the chili over rice or alongside a simple green salad.
As for storage, this chili keeps well in the fridge for about 3-4 days. Just make sure to let it cool completely before transferring it to an airtight container. If you want to freeze it, do that before adding the sour cream and cheese—just thaw and heat it up, then stir in the creamy goodness right before serving. Trust me, it’s just as delicious the next day (or week)!
FAQ About White Chicken Chili Crockpot
Can I use frozen chicken breasts?
Absolutely! You can throw frozen chicken breasts right into the crockpot. Just remember that it may take a little longer to cook, so adjust your time accordingly if you go this route.
What can I substitute for white beans?
If you don’t have white beans on hand, you can use great northern beans or even black beans for a different flavor profile. Both work well and add a nice texture!
Can I make this chili spicy?
You bet! If you love a little heat, add some diced jalapeños or a sprinkle of red pepper flakes. You can also use spicy diced green chilies instead of the mild ones for an extra kick.
How do I serve leftover chili?
Leftover chili is perfect over rice, or you can use it as a filling for burritos or tacos. It’s also great as a dip with tortilla chips for a fun snack!
Can I add other vegetables?
For sure! Feel free to toss in any veggies you like, such as bell peppers, corn, or even spinach. Just chop them up and add them in with the other ingredients. They’ll add a nice pop of color and nutrition!
Serving Suggestions
Now that you’ve got this delicious white chicken chili ready to go, let’s talk about how to make your meal even more delightful! I love serving it with crunchy tortilla chips on the side; they add such a fun texture and are perfect for dipping! You can also spoon the chili over a bed of fluffy rice for a heartier meal—trust me, it soaks up all that flavorful broth beautifully.
If you’re looking to keep things light, a simple side salad is a fantastic option. Just toss together some fresh greens, diced tomatoes, and a squeeze of lime dressing for a refreshing contrast to the warm chili. You could even add some avocado slices to tie in that creamy goodness from the chili!
And don’t forget about toppings! Set up a little toppings bar with shredded cheese, diced onions, fresh cilantro, and jalapeños so everyone can customize their bowl just the way they like it. It’s all about making it your own and enjoying every comforting bite!
Imprimer
White Chicken Chili Crockpot: 5 Comforting Ways to Enjoy
- Temps Total: 6-8 hours 15 minutes
- Rendement: 6 servings 1x
- Alimentation: Sans Gluten
Description
A hearty and flavorful white chicken chili made in a crockpot.
Ingrédients
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese
Instructions
- Place the chicken breasts in the crockpot.
- Add white beans, corn, onion, garlic, chicken broth, green chilies, cumin, oregano, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the crockpot.
- Stir in sour cream and cheese before serving.
Notes
- Adjust seasoning to taste.
- Serve with tortilla chips or over rice.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 6-8 hours
- Catégorie: Soup
- Méthode: Crockpot
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 350
- Sucre: 2g
- De Sodium: 800mg
- La graisse: 10g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 8g
- La protéine: 30g
- Le taux de cholestérol: 80mg
Mots-clés: white chicken chili crockpot
