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!
Crockpot White Chicken Chili
Allow me to share all of the things I love about this white chicken chili. First, I’m using simple, everyday 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