5.0 from 36 votes
Crockpot White Chicken Chili
This Crockpot White Chicken Chili is the perfect meal to eat on a cold day! The chicken, spices, and beans come together to create a hearty and easy dinner.
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 8 servings
Calories: 192 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 1 cup cooked and shredded chicken or 2 raw boneless, skinless chicken breasts
- 1 4 oz can diced green chiles
- 1 14 oz can Great Northern beans drained and rinsed
- 1 14 oz can corn drained
- 4 cups chicken broth
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup sour cream
Optional Toppings
- shredded cheese
- Diced avocado
- Sliced Jalapenos
- fresh chopped cilantro
- tortilla strips
Instructions
- In your crockpot, add all of the ingredients, except the sour cream. Stir to combine.
- Cook on low for 4 hours or on high for 2 hours if using precooked chicken. If using raw chicken, cook on low for 6 hours, or high for 4 hours.
- Before serving, stir in the sour cream.
- Serve with cheese, sliced jalapenos, avocado, cilantro and tortilla strips.
Cup of Yum
Notes
- Store Leftovers in a food container. You may need multiple food storage containers if you have plenty of chili leftover. Use a plastic or glass container with an airtight lid and put your chili in the fridge. It stays fresh for anywhere between four and five days when placed in the fridge.
- in a food container. You may need multiple food storage containers if you have plenty of chili leftover. Use a plastic or glass container with an airtight lid and put your chili in the fridge. It stays fresh for anywhere between four and five days when placed in the fridge.
- You can freeze leftovers if you want to save it for weeks after making it. Pour your chili into a freezer-safe food container, seal with a lid, and put it in the freezer. Make sure to thaw out within six months of preparing the chili. You could also place your chili in a freezer bag after it cools to save space in your freezer.
- You can freeze leftovers if you want to save it for weeks after making it. Pour your chili into a freezer-safe food container, seal with a lid, and put it in the freezer. Make sure to thaw out within six months of preparing the chili. You could also place your chili in a freezer bag after it cools to save space in your freezer.
- Store Leftovers in a food container. You may need multiple food storage containers if you have plenty of chili leftover. Use a plastic or glass container with an airtight lid and put your chili in the fridge. It stays fresh for anywhere between four and five days when placed in the fridge.
- You can freeze leftovers if you want to save it for weeks after making it. Pour your chili into a freezer-safe food container, seal with a lid, and put it in the freezer. Make sure to thaw out within six months of preparing the chili. You could also place your chili in a freezer bag after it cools to save space in your freezer.
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
20g
(7%)
Protein
11g
(22%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
28mg
(9%)
Sodium
607mg
(25%)
Potassium
441mg
(13%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
210IU
(4%)
Vitamin C
15mg
(17%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 607mg | 25% |
| Potassium | 441mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.