Crockpot White Chicken Chili
Thanks to fresh onions, bell peppers, and lime juice, plus a blend of warm spices, this lighter White Chicken Chili recipe in the crockpot comes of out of the cooker tender, creamy, a little spicy, and bright-tasting.
Servings: 6 servings
Calories: 365kcal
Ingredients
- 2 (14.5-ounce) cans cannellini or Great Northern beans
- 1-2 tablespoons avocado oil or olive oil
- 1 medium white or yellow onion, diced sub: 1-1 1/2 cups frozen, diced onions
- 2 medium green bell peppers, diced
- Salt and freshly ground black pepper
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1 quart low-sodium chicken broth
- 1 (7-ounce) can diced green chilis (medium or mild), juices and all Two 4-ounce cans will work fine as well.
- 1 1/2 pounds boneless skinless chicken breasts sub: boneless chicken thighs
- 2 tablespoons finely chopped fresh cilantro sub: fresh parsley
- Juice of 2 limes
- Optional toppings: Lime wedges, diced avocado, crushed tortilla chips, sour cream, shredded Monterey Jack cheese or Pepper Jack cheese
Instructions
- Prep Beans: Drain and rinse the beans in a colander. Then mash half of them with a potato masher or fork. Add all of the beans to the slow cooker.
- Saute Veggies & Spices: Heat oil in a large skillet over medium-high heat. Add onions and bell peppers, and saute until just softened, about 4 minutes. Season with salt and pepper while they cook. Stir in garlic, cumin, coriander, and chili powder during the last 30-60 seconds of cook time.
- Slow Cook Soup: Add the peppers and onion mixture, broth, green chilis, 1 teaspoon salt, 1/4 teaspoon pepper, and the chicken breasts to the slow cooker and stir until combined. Cover and cook on low for about 4 hours or until chicken is cooked through. (Chicken is done when it reaches 165°F internally or is no longer pink inside.)
- Shred Chicken & Finish: Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Add the chicken back to the cooker, and stir in the cilantro and lime juice. Taste and adjust salt and pepper amounts.
- Serve: Serve warm with lime wedges on the side and suggested toppings.
Video
Notes
- Microwaving Aromatics: Instead of sautéing the vegetables on the stovetop, you can microwave them. Toss the onions and peppers in the oil in a microwave safe bowl. Cover and microwave for about 4-5 minutes, until soft. Stir in the garlic and seasonings and add to the chili.
- Instant Pot Version: Our Instant Pot White Chicken Chili is actually a little bit easier since you can saute the aromatics in the pot itself.
- You can use a few different types of white beans in white chicken chili--cannellini beans, Great Northern beans, or even pinto beans work.
- Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full review here.
Nutrition
Serving: 1.5cups | Calories: 365kcal | Carbohydrates: 38g | Protein: 39g | Fat: 7g | Cholesterol: 73mg | Sodium: 325mg | Fiber: 9g | Sugar: 2g