Crockpot White Chicken Chili

Do you have a favorite recipe for chili? Well today, I’m sharing mine with you. This white chicken chili is a favorite because of the simple prep, the set-it-and-forget-it approach, and the savory, spicy flavors that reward you at the end. You’re going to love this recipe, bursting with wholesome flavors just like this 3 bean chili or our crockpot chicken and dumplings.

Crockpot White Chicken Chili

Allow me to share all of the things I love about this white chicken chili. First, I’m using simple, every day ingredients…nothing weird, and nothing you can’t pick up at your local grocery store. Second, this recipe takes 15 minutes to prep…only 15!

Third, it’s a throw and go crockpot recipe because it doesn’t require you to pre-cook any ingredients during the cooking cycle. Fourth, it’s a great year-round recipe. Who doesn’t love chili any time of the year?!

A couple things to note about the ingredients for this recipe…I use boneless, skinless, chicken thighs, which translates to hassle-free, fall-apart, juicy, tender white chicken chili. No dry chicken…nope, none. Also, you can opt for reduced-sodium ingredients, like beans and chicken broth, and feel good about being in charge of the sodium in your food.

If you want a couple more hassle-free chicken recipes for those busy weeknights, check out my scrumptious Fall Apart Chicken Vegetable Crockpot Soup. There’s also my lightly crispy Simple Baked Chicken Leg Drumsticks, which uses a hands-free, sheet-pan baking method with no frying. And check out this 10 Minute Pesto Chicken Gnocchi Soup. Seriously, 10 minutes…and yum!

Ingredients you’ll need for white chicken chili:

• 1 lb boneless, skinless chicken thighs
• 4 cups reduced-sodium chicken broth
• 2 15-ounce can reduced-sodium white beans
• 1 4.5-oz can diced green chilis
• 1/2 yellow onion
• 2 stalks celery
• 3 cloves minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup frozen corn

Kitchen tools I use for this recipe

• chef knife
• cutting board
• can opener
• garlic press
• crockpot

Craving all things chili for this upcoming fall? Be sure to try out this chili mac recipe, you can even use this household famous chili seasoning along with it! And if you love using your slow cooker, be sure to give our crockpot mac and cheese a try!

Crockpot White Chicken Chili

This white chicken chili is a favorite because of the simple prep, the set-it-and-forget-it approach, and the savory, spicy flavors that reward you at the end.

5 from 5 votes

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Course: Dinner

Cuisine: American

Servings: 10 cups

4 hours hrs 15 minutes mins

Calories: 247

Author: Amanda Davis

Ingredients

• ▢ 1 lb chicken thighs boneless, skinless
• ▢ 4 cups reduced-sodium chicken broth
• ▢ 30 ounce can reduced-sodium white beans 2 15-oz cans, drained, *one can mashed
• ▢ 4.5 oz can diced green chilis
• ▢ ½ cup yellow onion 1 cup diced
• ▢ 2 stalks celery 1 cup diced
• ▢ 3 cloves minced garlic
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon dried oregano
• ▢ 1 ½ teaspoons kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 cup frozen corn thawed

Before You Begin

*Crockpot cooking times can vary depending on age, size, and features, so make sure you’re well acquainted with your crockpot’s heating/timing tendencies.

Instructions

• In a 3.5 quart crockpot, combine chicken, chicken broth, whole beans, mashed beans, green chilis, onion, celery, garlic, cumin, chili powder, oregano, salt, and pepper.
• *Set cooker to high for 3-4 hours or low for 6-8 hours.
• About 30 minutes before cook cycle ends, stir in corn, cover, and allow to heat.
• When ready to serve, garnish with any of the following (cilantro, lime, avocado, jalapeno, sour cream, cheese, tortilla chips)

 

Nutrition

Serving: 2cups | Calories: 247cal | Carbohydrates: 27g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 822mg | Potassium: 703mg | Fiber: 6g | Vitamin A: 145IU | Vitamin C: 6.7mg | Calcium: 100mg | Iron: 4.1mg

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This post was originally published on this blog on Aug 16, 2017.