Crock-Pot® White Chicken Chili
There’s nothing quite like a steaming bowl of hearty chili to warm you from the inside out. And this is not your traditional red chili! This Crock-Pot® White Chicken Chili takes the spotlight for National Chili Day. Tender shredded chicken, hearty white beans, and a flavorful, soul-warming broth will make you wonder why you’ve never strayed from the traditional chili.
Disclosure: This post is a sponsored post on behalf of Crock-Pot®. As always, all opinions are my own.
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Why You Will Love This White Chicken Chili
White chicken chili is incredibly versatile! You can adjust the heat level, add your favorite toppings, or even swap out ingredients to suit your taste preferences. It also reheats beautifully, making it an excellent option for meal prep. Prepare a big batch on the weekend and enjoy it throughout the week for quick and satisfying meals.
Ingredient Notes
Chicken – Opt for boneless, skinless chicken breasts or thighs for this recipe. You can either cook them whole and shred them afterward (which is my favorite texture) or dice them into bite-sized pieces before cooking.
White Beans – Cannellini beans, Great Northern beans, or Pinto beans work well in white chicken chili. Be sure to drain and rinse them before adding them to the Crock-Pot®.
Aromatics – Onions, garlic, poblano peppers, and jalapeño pepper provide a flavorful base for the chili. The spice level can be adjusted by adding or removing the jalapeño pepper.
Chicken Broth – Use low-sodium chicken broth to control the saltiness of the dish. If you prefer a thicker chili, you can reduce the amount of broth used.
Spices – Cumin, paprika, oregano, and chili powder add depth and complexity to the flavor profile of the chili. Adjust the amounts to suit your taste or swap out the paprika with a smoked paprika for a smoky flavor.
Salsa Verde – Salsa Verde adds a zesty kick to the chili. Look out for spice level when picking up a jar/can.
Corn – Frozen or canned will work here. I love the sweetness it adds.
Toppings – Cilantro, green onions, sour cream, sliced jalapeño, tortilla strips/chips, sliced avocado, cheddar cheese, and lime wedges. The best part, the toppings are versatile and can be adjusted to ones preference.
How To Make White Chicken Chili In The Crock-Pot®
Place all of the ingredients into Crock-Pot® except the beans, corn, and salsa verde. Cook on LOW or HIGH heat, according to preference.
Remove the chicken and shred with two forks. Return the chicken back into the Crock-Pot®. Then, add the beans, corn, and salsa verde. Stir and cook for a few more minutes until chili is heated through.
Ladle into serving bowls and top with fresh cilantro, green onions, avocado, sour cream, cheese, tortilla strips, and lime wedges.
FAQs:
1. How can I make this chili spicier?
If you prefer a spicier chili, you can add an extra jalapeño or a pinch of cayenne pepper to the chili along with the other spices. You can also garnish individual servings with hot sauce or sliced jalapeño peppers.
2. Is white chicken chili gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure that all of your ingredients, including the chicken broth and spices, are certified gluten-free.
3. Can I freeze leftovers?
Absolutely! White chicken chili freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. Simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave when you’re ready to enjoy it again.
4. Can I make this soup on the stovetop?
This chili can be adapted for stovetop cooking simply by simmering the ingredients in a stock pot, however, I highly recommend and LOVE using my Crock-Pot® Programmable 7-Quart Cook & Carry Slow Cooker with Sous Vide. This Crock-Pot® allows me to prepare my chili and other meals in advance and even double the recipe to freeze half for later. Making hands-off meal prepping that much easier!
Here is a LINK to the one I LOVE: Crock-Pot® Programmable 7-Quart Cook & Carry Slow Cooker with Sous Vide
If you love this chili recipe, I bet you’ll love these too!:
Crock-Pot® Thai Red Curry Soup
One-Pot Maple Dijon Roasted Chicken And Veggies
Roasted Tomato Soup With Grilled Cheese Sandwiches
Butternut Squash Soup With Cheddar Bacon Crostini
If you make this Crock-Pot® White Chicken Chili, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Crock-Pot® White Chicken Chili
There’s nothing quite like a steaming bowl of hearty chili to warm you from the inside out. And this is not your traditional red chili! This Crock-Pot® White Chicken Chili takes the spotlight for National Chili Day. Tender shredded chicken, hearty white beans, and a flavorful, soul-warming broth will make you wonder why you’ve never strayed from the traditional chili.
Ingredients
- 1¼ pounds boneless, skinless chicken breasts
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 poblano peppers seeded and chopped
- 1 jalapeño seeded and minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 (15 oz) can pinto, cannellini beans, or Great Northern beans rinsed and drained
- ¾ cup corn
- 1 cup salsa verde
- Toppings: cilantro, shredded cheddar cheese, tortilla strips, green onions, sliced avocado, lime wedges.
Instructions
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Add the chicken, onion, garlic, poblano peppers, jalapeño pepper, cumin, paprika, oregano, chili powder, salt, pepper, and chicken broth to the bowl of the Crock-Pot®. Stir to combine. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until chicken is cooked though.
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Add the beans, corn, and salsa verde. Stir and cook for a few more minutes until chili is heated through.
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Ladle into serving bowls and serve with desired toppings.
