Description

This Crockpot White Chicken Chili is creamy, comforting, and packed with flavor. It’s made with tender shredded chicken, white beans, and just the right amount of spice for a cozy weeknight dinner or game day crowd-pleaser. The best part? You can toss everything in the slow cooker and come back to a hearty, ready-to-serve meal that tastes even better the next day.

Ingredients

4 (15-ounce) cans white beans (Navy beans), drained

2 cups low-sodium chicken broth
1 pound chicken thighs (boneless & skinless)

2 (7-ounce) cans Ortega green chiles (do not drain)

2 cups cooking onion, chopped

1 (15-ounce) can whole kernel corn, drained

3 cloves garlic, finely chopped

1 tablespoon ground cumin
1 teaspoon dried oregano

1/2 teaspoon chili powder

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

Optional garnishes: sour cream, cilantro, lime, avocado, jalapeños, shredded cheese

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Instructions

Add 2 cans of the drained white beans and 1 cup of chicken broth into the bowl of a food processor and blend until smooth. Set aside.
Add chicken, chiles, onion, corn, garlic, and spices to a crockpot and pour the remaining broth and blended beans overtop.Cover the crockpot and set it to the low setting to cook for 4-5 hours (or until chicken is tender).
Using tongs, remove the cooked chicken from the crockpot and place it on a cutting board or plate. Shred the chicken with two forks until you have bite-sized pieces. (This is a good time to check for and remove any stray bones).
Transfer the shredded chicken back to the crockpot and stir into the chili.Optional, you may choose to stir in ½ cup of sour cream into the chili at this stage* see note, but not necessary (this is only if you would like extra richness, but those with dietary concerns can omit this)
Serve the chili by spooning it into bowls and topping with the optional garnishes

Notes

Note: Step 4 – *to enhance the creaminess further you may choose to stir ½ cup of sour cream into the chili before serving.

Storage Instructions: Place cooled leftover chili in an airtight container and refrigerate for up to five days.

Freezing Instructions: White chicken chili freezes well in an airtight container for up to 2 months. Thaw in refrigerator, then reheat in microwave until heated through.

Prep Time: 5 minutes
Cook Time: 4 hours, 5 minutes
Category: Dinner
Method: Crockpot
Cuisine: American