Crockpot White Chicken Chili Recipe
A hearty, creamy, and slightly spicy white chicken chili made effortlessly in a slow cooker.
Ingredients
- 2 large boneless skinless chicken breasts
- 1 small onion diced
- 2 cloves garlic minced
- 1 15 oz can white beans, drained and rinsed
- 1 4 oz can diced green chilies
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half for a lighter version
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For Serving:
- Chopped cilantro avocado, sour cream, and tortilla chips
Instructions
Step 1: Assemble & Dump
- Place chicken, diced onion, garlic, white beans, green chilies, and broth into the crockpot.
- Sprinkle in cumin, chili powder, salt, and black pepper.
Step 2: Cook Low & Slow
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
Step 3: Shred & Stir
- Remove the chicken, shred it with forks, and return it to the pot.
- Stir in heavy cream, Monterey Jack cheese, and lime juice.
Step 4: Serve & Enjoy
- Ladle into bowls and top with avocado, sour cream, and cilantro.
- Grab some tortilla chips and dig in!
Notes
Nutritional Information (Per Serving)
- Calories: ~350
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
Vitamins & Minerals (Per Serving)
- Calcium: 25%
- Iron: 10%
- Vitamin A: 12%
- Potassium: 15%
- Magnesium: 8%
Pro Tips for the Best White Chicken Chili
- Use rotisserie chicken if you’re short on time.
- Swap heavy cream for Greek yogurt to lighten it up.
- Add a jalapeño if you want more heat.
- Let it sit for 10 minutes before serving—the flavors get even better.
- Make extra. You’ll regret it if you don’t.