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
- 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.
- 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 serve with desired toppings.