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Crockpot White Chicken Chili

A hearty and easy-to-prepare chili made with tender chicken, creamy beans, and a blend of spices, perfect for busy weeknights or chilly weekends.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts Feel free to substitute with turkey.
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup corn (frozen or canned)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder Adjust according to your heat preference.
  • 4 cups chicken broth Can substitute with vegetable broth for lighter version.
  • Salt and pepper to taste
Toppings
  • sour cream For creaminess.
  • cheese For meltiness.
  • cilantro For freshness.
  • avocado For added richness.

Method
 

Preparation
  1. Begin by placing the chicken breasts in the bottom of your slow cooker.
  2. Add the white beans, diced tomatoes, corn, chopped onion, minced garlic, cumin, chili powder, and chicken broth.
  3. Stir everything well to combine, and season with salt and pepper.
Cooking
  1. Cover your slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
  2. Before serving, shred the chicken with two forks and stir it back into the chili for an even distribution of flavor.
Serving
  1. Serve warm and top with your favorite toppings.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months. Thaw and reheat before serving. Adjust spices according to your preference.