Crock Pot White Chicken Chili
This easy-to-make Crock Pot White Chicken Chili combines tender chicken, hearty beans, and flavorful spices for a warm, comforting meal.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) green enchilada sauce
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup beer (optional)
Instructions
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the white beans, corn, diced onion, minced garlic, green enchilada sauce, chicken broth, cumin, chili powder, and beer (if using).
- Stir well to combine all ingredients thoroughly.
- Cook on low for 360-480 minutes (6-8 hours) or high for 180-240 minutes (3-4 hours) until the chicken is fully cooked.
- Shred the chicken using two forks and stir it back into the chili, about 30 minutes before serving.
- Season the chili with salt and pepper to taste, adjusting as needed.
- Ladle the chili into bowls and top with your choice of sour cream, cilantro, avocado, and cheese.
Notes
For a creamier texture, blend a portion of the chili. Store leftovers in an airtight container for up to 4 days.
Find it online: https://www.chickenpalette.com/crock-pot-white-chicken-chili/