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- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (4 oz) diced green chilies - 2 cups chicken broth - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon oregano - Salt and pepper to taste - ¼ cup fresh cilantro, chopped (for garnish) - Optional toppings: avocado slices, shredded cheese, sour cream Each ingredient plays a key role in the flavor of the chili. The chicken gives it a hearty base. The white beans and corn add texture and sweetness. Onions and garlic bring a strong, savory note. Green chilies add depth and a mild heat. For spices, cumin and chili powder provide warmth. Oregano adds a nice herbal touch. Adjust the salt and pepper to suit your taste. Lastly, cilantro adds freshness when you serve it. You can also use toppings like avocado, cheese, or sour cream for extra flavor and creaminess. Gather these ingredients before you start. They are easy to find and make the dish special. This white chicken chili is simple yet full of flavor. You will love how every bite feels satisfying and warm. {{ingredient_image_1}} - Arrange chicken at the bottom of the slow cooker. - Layer white beans, corn, onion, garlic, and chilies on top. - Add chicken broth and sprinkle spices evenly. I love starting with the chicken. I place the boneless, skinless chicken breasts right in the slow cooker’s bottom. This way, the chicken cooks tender and juicy. Next, I layer the white beans, corn, chopped onion, minced garlic, and diced green chilies over the chicken. These ingredients add so much flavor and texture. Now, I pour the chicken broth over everything. It binds all the flavors together. Then I sprinkle cumin, chili powder, oregano, salt, and pepper on top. These spices bring warmth and depth to the dish. - Set slow cooker on low for 6-8 hours or high for 3-4 hours. - Shred chicken and combine all ingredients after cooking. I set my slow cooker to low for 6 to 8 hours. If I’m in a hurry, I choose high for 3 to 4 hours. The slow cooking lets the flavors mix and the chicken become fork-tender. After cooking, I carefully remove the chicken. I use two forks to shred it into bite-sized pieces. Then, I return the shredded chicken to the slow cooker. I stir it in, making sure everything blends well. - Adjust seasoning if needed. - Garnish and serve hot. Before serving, I taste the chili. If it needs more flavor, I add a pinch of salt or pepper. Finally, I serve it hot, garnished with fresh cilantro. You can also add avocado, cheese, or sour cream for extra delight. This chili is warm, filling, and perfect for any meal. Using fresh ingredients is key. Fresh chicken makes the dish juicy and tasty. Fresh herbs like cilantro add bright flavor. Always check for quality when you shop. Adjust the spice levels to fit your taste. Start with less spice, then add more if you like heat. You can even add jalapeños for extra kick. A slow cooker does magic with flavors over time. Cooking on low for 6-8 hours gives the best taste. If you're short on time, cook on high for 3-4 hours. To keep chicken moist, avoid opening the lid often. Moisture escapes, which can dry out your chicken. Serve your chili with crispy tortilla chips or warm bread. Cornbread pairs well too! Garnish with fresh cilantro for color. You can add avocado slices, shredded cheese, or sour cream for creaminess. These toppings will enhance the flavor and texture. Enjoy your delicious chili with friends or family! Pro Tips Use Frozen Chicken: If you're short on time, frozen chicken breasts can be added directly to the slow cooker without thawing. Just increase the cooking time by about an hour. Spice It Up: Adjust the amount of chili powder and cumin to suit your heat preference. Adding a pinch of cayenne pepper can also give it an extra kick! Fresh Herbs: For a burst of freshness, add chopped cilantro or parsley just before serving. This enhances the flavor and adds a nice color to the dish. Storage Tips: This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Make sure to cool it completely before transferring to airtight containers. {{image_2}} You can easily swap out the chicken for turkey. It works just as well. If you want a meatless option, use beans instead. Chickpeas and black beans both add protein and flavor. You can also try different types of beans. Pinto or kidney beans give a nice twist. For grains, quinoa or rice can add some texture and heartiness. To boost the flavor, add more vegetables like bell peppers or zucchini. These add color and nutrients. If you like heat, toss in some jalapeños or use hotter spices. You can also add a dash of hot sauce at the end for an extra kick. This will make your chili even more enjoyable. For a vegetarian or vegan version, replace chicken broth with vegetable broth. Use plant-based proteins like tofu or lentils instead of chicken. This keeps it filling and tasty. If you need it gluten-free, simply check your broth and spices. Most are safe, but it’s always good to verify. Enjoy your meal with everyone at the table! To keep your Crockpot White Chicken Chili fresh, follow these steps: - Refrigeration: Store leftover chili in an airtight container. It can last up to 3-4 days in the fridge. - Freezing: For longer storage, freeze the chili. Use freezer-safe containers or bags. It can stay good for up to 3 months. Just make sure to leave space in the container for expansion. When you're ready to enjoy your chili again, reheating is key: - Best methods: The microwave works well. Heat in 1-minute intervals, stirring in between. You can also reheat on the stove over medium heat. Stir often to avoid burning. - Repurposing leftovers: Try using leftover chili as a filling for burritos or tacos. You can also serve it over rice or pasta for a new meal. Adding fresh toppings can change the flavor too! Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just add about an hour to the cooking time. The chicken will cook through and become tender. How can I make this chili thicker? To thicken the chili, mash some of the white beans. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it in and let it cook for a bit. What should I serve with white chicken chili? White chicken chili pairs well with cornbread or tortilla chips. You might also enjoy it with a fresh salad or rice for a complete meal. How long does this recipe stay good in the fridge? The chili stays good for about three to four days in the fridge. Store it in an airtight container for the best results. Can I make this recipe on the stove instead of a crockpot? Yes, you can. Just sauté the onion and garlic in a pot, then add the other ingredients. Simmer for about 30 minutes until the chicken is cooked. What are some good toppings for white chicken chili? Some tasty toppings include avocado slices, shredded cheese, and sour cream. Fresh cilantro adds great flavor too! This blog post covered a tasty white chicken chili recipe made in a slow cooker. You learned about key ingredients, simple steps, and helpful tips. Remember to use fresh ingredients for the best taste. Feel free to swap proteins or adjust spices to fit your taste. Whether you make it spicy or keep it mild, this chili is a hit. Proper storage and reheating keep flavors intact. Enjoy making your chili and sharing it with friends and family!

Crockpot White Chicken Chili

A hearty and flavorful white chicken chili made in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 2 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon oregano
  • to taste salt and pepper
  • 0.25 cup fresh cilantro, chopped (for garnish)
  • optional avocado slices
  • optional shredded cheese
  • optional sour cream

Instructions
 

  • Place the boneless chicken breasts in the bottom of the slow cooker.
  • Add the drained white beans, corn, chopped onion, minced garlic, and diced green chilies on top of the chicken.
  • Pour the chicken broth over the ingredients in the slow cooker.
  • Sprinkle the cumin, chili powder, oregano, salt, and pepper evenly over the mixture.
  • Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  • Once cooked, remove the chicken from the slow cooker and shred it using two forks.
  • Return the shredded chicken to the slow cooker and stir to combine all the ingredients.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro and any optional toppings you desire.

Notes

Feel free to adjust the spices according to your taste.
Keyword chicken, chili, slow cooker, white beans