CrockPot White Chicken Chili
A comforting and hearty CrockPot White Chicken Chili, featuring tender chicken and creamy beans, perfect for busy days and customizable to your taste.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Total Time: 285 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southwestern
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breasts
- 15 oz can great northern beans (drained and rinsed)
- 4 oz can diced green chiles
- 1-2 jalapeños (seeded and minced)
- 1 onion or shallot (chopped)
- 2 cloves garlic (minced)
- 1-1/2 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Big pinch dried oregano
- 2 cups chicken broth
- 1/2 small lime (juiced)
- 1/4 cup milk (any kind)
- 1 tablespoon flour
Instructions
- Combine Ingredients: In a 6-quart crock pot, add the chicken breasts, great northern beans, diced green chiles, minced jalapeños, chopped onion, minced garlic, cumin, salt, pepper, dried oregano, and chicken broth. Stir to combine.
- Cook the Chili: Cover the crock pot and cook on LOW for 4 hours. The chicken should shred easily when done.
- Shred the Chicken: Once cooked, remove the chicken from the crock pot and shred it using two forks. Place the shredded chicken back into the pot.
- Make it Creamy: In a small bowl, whisk together the milk and flour until smooth. Gradually drizzle this mixture back into the chili, stirring to incorporate.
- Final Cook: Cover the crock pot and cook on HIGH for an additional 30 minutes to thicken the chili.
- Serve: Once thickened, scoop into bowls and serve with your choice of toppings.
Notes
Ensure chicken is cooked until tender but check at the 4-hour mark to avoid dryness. Optionally sauté onion and garlic for extra flavor.