Crockpot White Chicken Chili
A cozy, comforting dish combining tender chicken with creamy white beans and zesty toppings, perfect for busy days.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Base for the dish
- 1 can (15 oz) white beans, drained and rinsed Adds creaminess
- 1 can (4 oz) diced green chiles Adds flavor kick
- 1 cup chicken broth Provides richness
- 1 medium onion, chopped Adds aromatic qualities
- 2 cloves garlic, minced Enhances flavor
- 1 tsp cumin For seasoning
- 1 tsp chili powder For seasoning
- to taste Salt and pepper For seasoning
- Shredded cheese for topping Add richness
- Avocado for topping Adds creamy texture
- Tortilla chips for serving Used for scooping
Instructions
Preparation
- Gather all your ingredients.
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add the drained and rinsed white beans on top of the chicken.
- Pour in the can of diced green chiles.
- Add 1 cup of chicken broth.
- Toss in the chopped onion and minced garlic.
- Sprinkle in the cumin and chili powder, along with salt and pepper to taste.
- Stir all the ingredients together so everything is well mixed.
Cooking
- Cover the crockpot with its lid and set the temperature to low for 6 to 8 hours or high for 3 to 4 hours.
- Once cooking is done, shred the chicken using two forks right in the crockpot.
- Stir everything together to meld the flavors and it’s ready to serve.
Serving
- Ladle a generous portion into each bowl.
- Top with shredded cheese, avocado slices, and any additional preferred toppings.
- Serve with tortilla chips on the side.
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Notes
For added flavor, consider browning the chicken briefly. Adjust spices to taste, and tailor toppings and consistency as desired. Store leftovers in an airtight container; refrigerate for up to 3-4 days or freeze for about 3 months.