Crockpot White Chicken Chili
A creamy, mild white chicken chili made effortlessly in a slow cooker, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup corn (frozen or canned, drained)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder (adjust to taste)
- to taste Salt and black pepper
- 2 cups chicken broth Use low-sodium if desired
- 1 cup shredded cheese (optional; Monterey Jack or cheddar)
- for garnish Chopped cilantro (optional)
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in an even layer.
- Add the drained white beans, diced tomatoes with green chiles, corn, chopped onion, and minced garlic.
- Sprinkle the cumin, chili powder, salt, and pepper over the top.
- Pour the chicken broth into the crockpot to cover the ingredients.
- Stir gently to combine everything so flavors distribute evenly.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and easily shreds.
- Remove the lid and shred the chicken directly in the crockpot with two forks. Stir so shredded chicken mixes into the broth.
- Taste and adjust seasoning. If using, stir in shredded cheese until melted, or sprinkle on bowls when serving.
- Add chopped cilantro before serving.
Notes
Substitute shredded rotisserie chicken to reduce cook time. Adjust spices as desired for heat.