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–+ servings
Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili for Cozy Nights

This Crockpot White Chicken Chili is an easy, healthy, and comforting recipe perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 lbs Boneless Skinless Chicken Breasts A lean protein that keeps it healthy; thighs offer a richer flavor if you prefer.
  • 4 cups Low-Sodium Chicken Stock Acts as the base for your chili; using less will yield a thicker consistency.
  • 2 cans White Beans Adds creaminess and fiber; prefer cannellini or Great Northern for the best texture.
  • 2 cans Diced Green Chiles Infuses mild heat and character; adjust according to your spice tolerance.
  • 3 cloves Garlic Enhanced aroma; use fresh or jarred for convenience.
  • 1 small Yellow Onion Contributes sweetness and depth; shallots can be a lovely substitute.
  • 2 tsp Ground Cumin Delivers that warm, earthy note; coriander can be swapped for a unique twist.
  • 1 tsp Dried Oregano Imparts an aromatic quality; fresh oregano offers a vibrant alternative if available.
  • 0.5 tsp Kosher Salt Essential for flavor enhancement; adjust based on the saltiness of your stock.
  • 0.25 tsp Cayenne Pepper Adds just a hint of spice; feel free to omit if you prefer a milder dish.
For Garnishing
  • 0.25 cup Fresh Cilantro Brings freshness and a pop of color; parsley works well as a substitute.
  • Lime Wedges A perfect serving addition to add brightness to your dish.

Equipment

  • 6-quart slow cooker

Method
 

Step‑by‑Step Instructions for Crockpot White Chicken Chili
  1. Place the boneless skinless chicken breasts at the bottom of your 6-quart slow cooker.
  2. Pour in 4 cups of low-sodium chicken stock over the chicken.
  3. Add the drained white beans, diced green chiles, minced garlic, and finely diced yellow onion, then stir to combine.
  4. Sprinkle ground cumin, dried oregano, kosher salt, and cayenne pepper into the slow cooker and stir.
  5. Cover and cook on low for 4-6 hours or high for 2-4 hours until chicken is tender.
  6. Remove chicken, shred it, and return to the slow cooker.
  7. Blend part of the chili with an immersion blender to desired thickness.
  8. Stir in chopped cilantro, taste, adjust seasoning, and serve hot with fresh lime wedges.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Notes

This is a luscious, creamy delight that keeps you on the healthier side of comfort food.

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