Crockpot White Chicken Chili
from kristineskitchenblog.comThis crockpot white chicken chili is an easy, protein-packed meal that will warm you up on a cold day. I love this recipe because it gets its creaminess from white beans, rather than dairy. Add your favorite toppings and enjoy!
Servings: 6 servings
Calories: 362kcal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup chopped yellow onion
- 2 (15 ounce) cans cannellini beans or other white beans, rinsed and drained
- 2 (4 ounce) cans mild diced green chiles
- 1 medium jalapeño remove and discard stem, seeds and ribs, then dice
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ⅛-¼ teaspoon cayenne pepper optional, to taste
- 3 cups low sodium chicken broth
- 1 cup frozen corn
- For serving: squeeze of fresh lime juice, chopped fresh cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream, as desired
Instructions
- Put the chicken breasts in the bottom of the slow cooker. Add the onion, beans, diced green chiles, jalapeño, garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne pepper and chicken broth.1 ½ pounds boneless skinless chicken breasts, 1 cup chopped yellow onion, 2 (15 ounce) cans cannellini beans, 2 (4 ounce) cans mild diced green chiles, 1 medium jalapeño, 2 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ½ teaspoon salt, ⅛-¼ teaspoon cayenne pepper, 3 cups low sodium chicken broth
- Cover and cook on the low setting for 7-8 hours or the high setting for 3½-4 hours, until chicken is cooked through.
- Remove the chicken to a clean cutting board or bowl and let it rest for a few minutes. While it rests, use the back of a large spoon to mash some of the beans in the slow cooker to thicken the broth (optional), then stir in the corn. Cover and cook on high for 10 minutes.1 cup frozen corn
- Shred the chicken using two forks or a stand mixer. Stir shredded chicken into the chili. Serve with toppings as desired.For serving: squeeze of fresh lime juice, chopped fresh cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream, as desired
Notes
- You can adjust the spice of this chili to your preferences. (As is, it’s not very spicy.) For medium-spicy chili, use one can of hot and one can of mild diced green chiles, plus 1/8 teaspoon cayenne pepper.
- Place all ingredients except for broth and corn in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
- Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
- Transfer bag contents to slow cooker, add the broth and cook according to directions above.
Nutrition
Calories: 362kcal | Carbohydrates: 43g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 527mg | Potassium: 1364mg | Fiber: 9g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 21mg | Calcium: 150mg | Iron: 6mg
