Crockpot White Chicken Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
8 servings
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Calories
192 kcal
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Course
Main Course
Crockpot White Chicken Chili
Description
This Crockpot White Chicken Chili recipe uses boneless skinless chicken breasts cooked with seasonings like garlic powder, onion powder, cumin, and chili powder along with green chiles, beans, and corn in chicken broth. The slow cooker method allows the flavors to develop over hours, while the chicken becomes tender enough to shred easily. Adding sour cream at the end creates a rich, creamy broth with a subtle tang.
The combination of mild spices and creamy sour cream results in a chili with depth but without intense heat. Optional toppings such as shredded cheese, diced avocado, jalapeño slices, chopped cilantro, and tortilla strips can be added to customize texture and flavor contrasts at serving.
Practical notes suggest storing leftovers in airtight containers in the refrigerator for four to five days or freezing up to six months. Freezing in bags or containers allows for easy thawing and reheating later. This makes it a convenient make-ahead dish for busy days or larger gatherings.
Ingredients
- 1 cup chicken or 2 raw boneless, skinless chicken breasts, cooked and shredded
- 1 green chiles 4 oz can, diced
- 1 great northern beans drained and rinsed, 14 oz can
- 1 corn drained, 14 oz can
- 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
- cheese shredded
- avocado diced
- jalapeño sliced
- cilantro fresh, chopped
- 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.
Notes
- Store leftover chili in airtight containers in the fridge; it stays fresh for about four to five days.
- Freeze chili in freezer-safe containers or bags for up to six months; thaw completely before reheating.
- Sour cream should be stirred in just before serving to maintain creaminess.
- Use toppings like cheese, avocado, jalapeños, cilantro, and tortilla strips to vary texture and flavor when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 192 kcal
% 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.
User Reviews
Overall Rating
5
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