Crockpot White Chicken Chili

Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Perfect recipe for game day, a tailgate, or for a football party. Healthy, easy recipe and your slow cooker does all the work!


  •  1 1/4 pounds boneless skinless chicken breasts — (about 2 to 3 breasts)
  •  4 cups low-sodium chicken stock — (32 ounces)
  •  2 cans reduced-sodium white beans — (15-ounce cans) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
  •  2 cans diced green chiles — (4.5-ounce cans)
  •  3 cloves garlic — minced
  •  1 small yellow onion — (or 1/2 large) finely diced
  •  2 teaspoons ground cumin
  •  1 teaspoon dried oregano
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon cayenne pepper
  •  1/4 cup chopped fresh cilantro
  •  Fresh lime wedges
  •  For serving — the toppings add important flavor, so LOAD IT UP!: diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips



  1. Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.

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