Crock Pot White Chicken Chili Recipe

Crock Pot White Chicken Chili

This Crock Pot White Chicken Chili is a warm and comforting dish that’s easy to prepare and perfect for busy days. With tender chicken, creamy white beans, and zesty spices, it’s a hearty meal that will satisfy your cravings!

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 1 can (15 oz) diced green chilies
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 cup shredded Monterey Jack cheese (for serving)
• Sour cream (for serving)
• Lime wedges (for serving)

Instructions:

1. Prepare the Ingredients:

• In the bottom of your slow cooker, add the chopped onion, minced garlic, white beans, diced green chilies, corn, chicken breasts, chicken broth, cumin, chili powder, smoked paprika, salt, and black pepper.

2. Cook:

• Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.

3. Shred the Chicken:

• Once cooked, remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the chili and stir to combine.

4. Adjust Seasoning:

• Taste the chili and adjust the seasoning if needed, adding more salt, pepper, or spices according to your preference.

5. Serve:

• Ladle the chili into bowls and top with shredded Monterey Jack cheese, a dollop of sour cream, and fresh cilantro. Serve with lime wedges on the side for an extra zing.

Tips:

• Make it Spicy: Add diced jalapeños or a dash of cayenne pepper for a spicier chili.
• Add Vegetables: Feel free to throw in other vegetables like bell peppers or zucchini for extra nutrition.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

Enjoy your delicious and easy Crock Pot White Chicken Chili!