Crock Pot White Chicken Chili
User Reviews
4.8
Crock Pot White Chicken Chili
Description
Crock Pot White Chicken Chili is a slow-cooked dish featuring tender chicken breast simmered with white beans, green chilies, and aromatic spices like cumin, parsley, chives, and thyme. Starting by sautéing diced onion, garlic, and jalapeño in oil creates a robust flavor foundation. These sautéed aromatics are combined with broth, beans, and chicken in a crock pot where they cook slowly for 8 hours, softening the ingredients and blending the flavors thoroughly. After cooking, the chicken is shredded and allowed to soak up the chili’s flavors further before serving.
The flavor is mildly spicy with herbal notes from the dried herbs, softened by the creamy white bean base and balanced by the gentle heat of jalapeño and green chilies. The texture combines tender shredded chicken with soft beans and a well-seasoned broth, presenting a filling yet approachable chili.
This chili is well-suited for slow meal preparation and can be served in large bowls with toppings of choice. Adjusting the amount of chicken broth allows control over the chili’s thickness, catering to preferences for a thicker stew-like consistency or a soupier result.
The recipe notes suggest swapping between cannellini and Great Northern beans as preferred and adjusting broth amounts. Allowing the shredded chicken to soak longer in the chili enhances the flavor intensity, making leftovers especially tasty.
Ingredients
- 2 Tbsp olive oil or avocado oil
- 1 large yellow onion diced
- 5 large cloves garlic minced
- 1 jalapeño seeded and finely chopped
- 1.5 pounds chicken breast boneless skinless
- 2 (4-ounce) cans green chili undrained
- 3 to 4 cups chicken broth low-sodium
- 2 (14-ounce) cans White beans drained and rinsed, or cannellini beans
- 1 1/2 tsp cumin ground
- 1 tsp parsley dried
- 1 tsp chives dried
- ½ tsp thyme dried
- 1 tsp salt to taste, sea salt
Instructions
- Heat the olive oil over medium-high and add the onion. Saute, stirring occasionally, until onion begins to brown, about 10 to 15 minutes. Add the garlic and jalapeno and continue cooking for 3 minutes.
- Transfer the onion-garlic-jalapeno mixture to your slow cooker (I used this 6-quart slow cooker), along with the rest of the ingredients for the chili. Stir well and cover. Cook on low for 8 hours.
- Use a fork to fish out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then place it back in the crock pot. If time allows, let the chicken soak in the chili for at least 1 hour (overnight is better) for maximum flavor.
- Serve heaping bowls of chili with your favorite toppings.
Notes
- Adjust broth quantity to achieve your preferred chili thickness.
- You may use a mix of cannellini and Great Northern beans as available.
- After shredding, letting the chicken soak in the chili for an hour or more improves flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 Servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 381kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 41g | 82% |
| Fat | 9g | 14% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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