Crock Pot White Chicken Chili
White chicken chili is easy to make in the slow cooker and results in super tender chicken! Top it with your favorite chili toppings for a delicious comforting meal.
Servings: 3 to 4 Servings
Calories: 381kcal
Equipment
Ingredients
- 2 Tbsp olive oil or avocado oil
- 1 large yellow onion diced
- 5 large cloves garlic minced
- 1 jalapeno seeded and finely chopped
- 1.5 pounds boneless skinless chicken breasts
- 2 (4-ounce) cans green chilis, undrained
- 3 to 4 cups low-sodium chicken broth
- 2 (14-ounce) cans white beans or cannellini beans drained and rinsed**
- 1 1/2 tsp ground cumin
- 1 tsp dried parsley
- 1 tsp dried chives
- ½ tsp dried thyme
- 1 tsp sea salt to taste
Instructions
- Heat the olive oil over medium-high and add the onion. Saute, stirring occasionally, until onion begins to brown, about 10 to 15 minutes. Add the garlic and jalapeno and continue cooking for 3 minutes.
- Transfer the onion-garlic-jalapeno mixture to your slow cooker (I used this 6-quart slow cooker), along with the rest of the ingredients for the chili. Stir well and cover. Cook on low for 8 hours.
- Use a fork to fish out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then place it back in the crock pot. If time allows, let the chicken soak in the chili for at least 1 hour (overnight is better) for maximum flavor.
- Serve heaping bowls of chili with your favorite toppings.
Notes
*Use more or less broth depending on how thick you like your chili recipes.
**I used 1 can of cannelini beans, and 1 can of Great Northern Beans
Nutrition
Serving: 1of 3 | Calories: 381kcal | Carbohydrates: 37g | Protein: 41g | Fat: 9g | Fiber: 11g | Sugar: 2g