Crockpot White Chicken Chili
Servings: 5 servings (10 cups total)
Calories: 467cal
Equipment
- 6 qt Crockpot 6 - 7 quarts
Ingredients
- 1 lb chicken thighs boneless, skinless
- 4 cups reduced-sodium chicken broth
- 30 ounces white beans two 15-oz cans, drained, *one can mashed
- 4.5 ounces diced green chilis canned
- ½ cup diced yellow onion
- 3 stalks celery about 1 cup diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 cup frozen corn
Instructions
- In a 6-7 quart crockpot, combine the chicken, chicken broth, whole beans, mashed beans, green chilis, onion, celery, garlic, cumin, chili powder, oregano, salt, and pepper.1 lb chicken thighs, 4 cups reduced-sodium chicken broth, 30 ounces white beans, 4.5 ounces diced green chilis, 1/2 cup diced yellow onion, 3 stalks celery, 3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper
- Set cooker to high for 3-4 hours or low for 6-8 hours.
- About 30 minutes before the cook cycle ends, stir in the corn, cover, and allow to heat through.1 cup frozen corn
- Remove the chicken from the crock and shred to desired consistency. Return the shredded chicken to the crockpot.
- Serve with optional garnishes such as cilantro, lime, avocado, jalapeños, sour cream, cheese, or tortilla chips.
Video
Notes
- *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.
- We use boneless, skinless chicken thighs, which makes fall-apart, tender, juicy chicken chili. You can absolutely substitute with boneless, skinless chicken breasts if preferred. I've made it both ways and it's just as good! When I use chicken breasts, I like to slice them in half (so they're about the size of what a thigh would be) that way, they are easier to shred once they're done cooking.
- Great Northern, Cannellini, or Navy beans all work great for white chicken chili. Great Northern are the most commonly used, but I like the heartiness that cannellini beans add to this dish. You can mix and match the beans or simply use your favorite. You'll notice we call for one of the cans of beans to be mashed, this is to help add thickness to the soup.
- The canned green chiles add a lot of flavor. We use mild, but you can up the spice level by using hot diced green chiles or fire-roasted green chiles.
Nutrition
Serving: 1serving (2 cups) | Calories: 467cal | Carbohydrates: 56g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1640mg | Potassium: 1407mg | Fiber: 13g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 14mg | Calcium: 206mg | Iron: 8mg
