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.
Optional toppings: Lime wedges, diced avocado, crushed tortilla chips, sour cream, shredded Monterey Jack cheese or Pepper Jack cheese
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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.
Freezer Instructions
Freeze For Later: - Method 1 (Uncooked): Follow Steps 1-2. Add cooked, cooled veggie mixture, broth, chicken breasts, beans, 1 teaspoon salt, and 1/4 teaspoon pepper to a gallon-sized freezer bag or container. Seal and freeze flat. - Method 2 (Fully Cooked):Follow Steps 1-4. Let the fully-cooked soup cool completely. Freeze in a gallon-size freezer bag or in individual portions using SouperCubes or 2-cup Pyrex containers.Prepare From Frozen: - Method 1 (Uncooked): Note: You will need fresh cilantro, lime wedges, and favorite optional toppings on hand to make this meal. Thaw in the refrigerator for about 24 hours. Follow Steps 3-5. - Method 2 (Fully Cooked): Thaw using one of these safe methods. Warm up over low heat using the stove, microwave, slow cooker, or Saute function on Instant Pot. Follow Step 5 to serve.
Notes/Tips
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.