When it comes to comforting meals, few things hit the spot like a warm bowl of chili. And trust me, white chicken chili from a crockpot is a game-changer. You might be wondering what you can pair with this delightful dish.
Imagine crusty bread or corn muffins to soak up every bit of that creamy goodness. Add a side of fresh, tangy coleslaw, and you’ve got a feast that will satisfy everyone at the table.
Let’s dive into the delicious world of crockpot white chicken chili.
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What Is Crockpot White Chicken Chili?
Crockpot white chicken chili is a hearty, creamy dish that combines tender chicken breasts, white beans, and a blend of savory spices. It’s a delightful twist on the traditional chili that often uses ground beef and kidney beans. The beauty of this recipe lies in its simplicity and the fact that it allows everything to meld together, thanks to the slow cooking process.
The use of white beans like cannellini or Great Northern gives the dish a slightly sweet flavor, complemented by the bite of green chilies and a touch of lime for brightness. Whether you’re feeding a family or preparing for a gathering, this chili can easily satisfy a crowd.
Why You’ll Love This Crockpot White Chicken Chili
First off, slow-cooking means you can set it and forget it. Just toss everything into the crockpot, and you’re free to go about your day. The flavors develop beautifully as they simmer together. It’s convenient for busy weeknights or even lazy Sundays when you just want to relax.
Next, the health benefits are hard to ignore. This dish is packed with lean protein from the chicken and fiber from the beans. Each bowl is not only comforting but nourishing as well. Plus, it’s naturally gluten-free and can easily accommodate various dietary preferences, ensuring everyone can dig in without a worry.
A secret gem about this recipe is its versatility. While I lean toward a classic version, you can play around with different ingredients. More on that later!
Now that I’ve whetted your appetite for what’s to come, let’s gather the ingredients.
The Ingredients You Will Need to Make Crockpot White Chicken Chili
Here’s what you need to get started:
- 1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 pieces)
- 2 cans (15 ounces each) of reduced-sodium white beans, such as cannellini, Great Northern, or white kidney beans, rinsed and drained
- 4 cups low-sodium chicken broth (or more if you prefer a thinner chili)
- 2 cans (4.5 ounces each) diced green chilies
- 1 small yellow onion, finely diced (or half of a large onion)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Juice of 1 fresh lime (added for bright acidity)
- ¼ cup chopped fresh cilantro
- Fresh lime wedges, for serving
- Optional toppings: diced jalapeño, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
Directions to Prepare Crockpot White Chicken Chili
Step 1: Gather and Prep Your Ingredients
Start by washing and prepping all your ingredients. Rinse and drain the beans, dice the onion, and mince the garlic. If you haven’t done so already, squeeze the lime juice and chop the cilantro. The prep time shouldn’t take more than 10-15 minutes, and it’s well worth it!
Step 2: Place Ingredients in the Crockpot
In your trusty crockpot, add the chicken breasts at the bottom. This ensures they stay juicy. Next, layer in the white beans, diced green chilies, onion, and garlic. Sprinkle the cumin, oregano, and salt over everything. Pour in the chicken broth and give a gentle stir – just enough to mix them, but not so much that you disturb the chicken.
Step 3: Slow Cook to Perfection
Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours. If you’ve got the time, low is the way to go! This method allows the flavors to develop fully and the chicken to become tender enough to shred effortlessly.
Step 4: Shred the Chicken
Once cooked, carefully remove the chicken breasts using tongs or a slotted spoon. It should easily shred with minimal effort. I like to use two forks for this task – it’s much simpler! Stir the shredded chicken back into the chili, and add the lime juice and cilantro. You’ll be amazed at how the flavors pop when you include that fresh lime!
Step 5: Adjust and Serve
Taste your chili and adjust the seasoning if needed. Want it spicier? Throw in a pinch of cayenne pepper or some chopped jalapeños. Once happy, ladle the chili into bowls. Top it off with your favorite toppings and serve immediately.
Notes: Tips for Making the Best Crockpot White Chicken Chili
- Quality Matters: Use good quality chicken breasts. Fresh or organic options can make a noticeable difference in flavor and texture.
- Heat Control: If you prefer a spicier kick, add fresh jalapeños along with the other ingredients. Adjust according to your preference.
- Thicker Chili: For a thicker consistency, reduce the amount of chicken broth. Alternatively, add a tablespoon of cornstarch mixed with a little cold water in the final hour of cooking.
- Herb Variations: Fresh herbs like parsley or green onions can also replace cilantro if the flavor isn’t your favorite.
- Freezing: This chili freezes well! Store it in airtight containers for a quick meal later on.
Storage Tips
This dish is perfect for meal prep! Store leftover chili in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, let it cool completely before transferring to freezer-safe bags or containers. It should last up to 3 months in the freezer. Thaw it overnight in the fridge before reheating.
Nutrition Information
A serving of this chili (about 1.5 cups) typically contains:
- Calories: roughly 320
- Protein: 30 grams
- Fat: 5 grams
- Carbohydrates: 38 grams
- Fiber: 8 grams
These numbers may vary based on ingredient choices and portion sizes, but this dish is rather nutrient-dense!
Serving Suggestions
Here are some ideas on how to enjoy your crockpot white chicken chili:
- Diced Avocado: Top your chili with diced avocado for a creamy texture that complements the spices.
- Fresh Cilantro: Sprinkle more fresh cilantro over the top to enhance the flavor profile. It’s all about the fresh herbs!
- Crushed Tortilla Chips: Add some crunch with tortilla chips. They add a nice texture contrast to the creamy chili.
- Greek Yogurt: Swap sour cream for plain Greek yogurt. It’s healthier and gives a great creamy taste.
- Lime Wedges: A squeeze of fresh lime really brightens each bite. Don’t skip this step!
What Other Substitutes Can I Use in Crockpot White Chicken Chili?
If you want to mix things up, here are some substitutes to consider:
- Turkey Breast: Ground turkey can easily replace chicken for a leaner alternative. Just make sure to adjust the cooking time accordingly.
- Vegetarians/Vegans: Replace chicken with tofu or tempeh for a plant-based version. Add extra spices to enhance flavor.
- Different Beans: If you’re feeling adventurous, consider adding kidney beans or chickpeas. They’ll bring a different texture but still work harmoniously.
- Green Bell Peppers: Toss in diced bell peppers for added crunch and a slight sweetness.
- Coconut Milk: For a creamy coconut twist, replace some of the chicken broth with light coconut milk.
Crockpot White Chicken Chili
Ingredients
Equipment
Method
- Start by washing and prepping all your ingredients. Rinse and drain the beans, dice the onion, and mince the garlic. If you haven’t done so already, squeeze the lime juice and chop the cilantro. The prep time shouldn’t take more than 10-15 minutes, and it’s well worth it!
- In your trusty crockpot, add the chicken breasts at the bottom. This ensures they stay juicy. Next, layer in the white beans, diced green chilies, onion, and garlic. Sprinkle the cumin, oregano, and salt over everything. Pour in the chicken broth and give a gentle stir – just enough to mix them, but not so much that you disturb the chicken.
- Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours. If you’ve got the time, low is the way to go! This method allows the flavors to develop fully and the chicken to become tender enough to shred effortlessly.
- Once cooked, carefully remove the chicken breasts using tongs or a slotted spoon. It should easily shred with minimal effort. I like to use two forks for this task – it’s much simpler! Stir the shredded chicken back into the chili, and add the lime juice and cilantro. You’ll be amazed at how the flavors pop when you include that fresh lime!
- Taste your chili and adjust the seasoning if needed. Want it spicier? Throw in a pinch of cayenne pepper or some chopped jalapeños. Once happy, ladle the chili into bowls. Top it off with your favorite toppings and serve immediately.
Nutrition
Notes
- Quality Matters: Use good quality chicken breasts. Fresh or organic options can make a noticeable difference in flavor and texture.
- Heat Control: If you prefer a spicier kick, add fresh jalapeños along with the other ingredients. Adjust according to your preference.
- Thicker Chili: For a thicker consistency, reduce the amount of chicken broth. Alternatively, add a tablespoon of cornstarch mixed with a little cold water in the final hour of cooking.
- Herb Variations: Fresh herbs like parsley or green onions can also replace cilantro if the flavor isn’t your favorite.
- Freezing: This chili freezes well! Store it in airtight containers for a quick meal later on.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I cook this chili on the stove instead?
Absolutely! Just combine all the ingredients in a large pot, bring it to a boil, then lower the heat and allow it to simmer for about 30-45 minutes. Shred the chicken once it’s cooked, then stir it back in.
2. Is this chili spicy?
The level of spice in this chili is mild, thanks to the diced green chilies, but you can easily adjust it. Add jalapeños or even a pinch of cayenne pepper to ramp up the heat.
3. Can I make it gluten-free?
Yes, this recipe is naturally gluten-free as long as you’re sure to use gluten-free broth. It’s a great option for those with gluten sensitivities.
4. How can I make this dish dairy-free?
Skip the cheese and sour cream toppings. Instead, consider using dairy-free yogurt alternatives for creaminess.
5. How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F to be considered safe. However, with the slow-cooking method, it should naturally be fully cooked and tender within the recommended time.
6. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour, and it will cook through safely.
Conclusion
Crockpot white chicken chili is more than a recipe; it’s a testament to the simplicity of great food. As you gather around the table with family and friends, this dish serves not just to fill bellies but to warm hearts.
Five minutes of prep and a few hours of waiting will lead you to a meal that rewards you with flavor and comfort.
So fire up that crockpot, and let it work its magic. You won’t just be making dinner; you’ll be crafting memories – bowl by bowl. Enjoy this delicious chili, and keep the leftovers close; they may just be the best part of your week!