Crockpot White Chicken Chili
This hearty Crockpot White Chicken Chili combines tender chicken, creamy white beans, and zesty tomatoes for a comforting meal that practically cooks itself.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Southwest
- Diet: Gluten-Free
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (optional)
- Sour cream and shredded cheese for serving (optional)
Instructions
- Place the chicken breasts at the bottom of the Crockpot.
- Pour in the white beans, diced tomatoes, chicken broth, diced onion, minced garlic, cumin, chili powder, and corn if you’re using it.
- Sprinkle with salt and pepper to taste.
- Cover and set the Crockpot to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
- Carefully remove the chicken breasts from the Crockpot and shred them with two forks.
- Return the shredded chicken to the pot, stir to combine, and serve hot. Top with sour cream and shredded cheese if desired.
Notes
Chicken: Boneless, skinless breasts work best, but chicken thighs can also add a richer flavor. Beans: Any white beans, such as cannellini or great northern, can be used. Corn: Adding corn can enhance sweetness and texture, but it’s optional.