White Chicken Chili (Crockpot)
User Reviews
5
White Chicken Chili (Crockpot)
Description
The White Chicken Chili (Crockpot) recipe brings together chunks of boneless, skinless chicken breast cooked with northern beans, corn, diced green chilies, cream of chicken soup, onions, garlic, and a blend of oregano and cumin spices. The creamy base comes from two cans of condensed cream of chicken soup supplemented with chicken broth, creating a comforting texture. The ingredients are combined in a slow cooker and cooked on low for about 4 hours until the chicken is fully cooked and onions are soft. Salt and freshly ground black pepper are added at the end to taste. The chili can be thickened further by stirring in flour and cooking longer or thinned with more chicken broth if desired. This chili is best served warm, garnished optionally with shredded cheddar cheese and accompanied by bread, chips, or corn muffins for a filling meal. Stovetop adaptation involves browning the chicken first before simmering with all other ingredients for about an hour to infuse flavors and develop the hearty texture.
Ingredients
- 4 lbs chicken breast tenders boneless, skinless, cut into chunks
- 3 cans northern beans 15 oz each, drained
- 2 cans cream of chicken soup 10.5 oz each, condensed
- 2 cans corn 15 oz each
- 2 cups chicken broth
- 4 onion small, chopped
- 8 garlic minced, cloves
- 4 tsp oregano
- 2 ½ tsp cumin
- 8 oz diced green chilis drained, mild or hot (your choice)
- 6 TB flour
- kosher salt to taste
- black pepper to taste, freshly ground
- cheddar cheese for optional garnish, shredded
Instructions
- Combine all ingredients (except salt/pepper) into large slow cooker. Mix well to incorporate.
- Cover and cook on low for about 4 hours or until chicken is no longer pink and onions are soft. Season with salt and pepper to taste.
- Turn slow cooker to “warm” setting, and keep warm until ready to serve. If desired, garnish with shredded cheddar. Serve with bread, chips, or corn muffins.
Notes
- To thicken the chili after cooking, gradually stir in 1 tablespoon of flour at a time and cook for an additional 30 minutes until desired consistency is reached.
- To thin the chili, add more chicken broth until the preferred texture is achieved.
- For stovetop preparation, brown the chicken in a skillet first, then transfer to a pot with remaining ingredients and simmer covered for 1 hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 369kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 41g | 82% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 106mg | 35% |
| Sodium | 490mg | 20% |
| Potassium | 794mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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