Description
White chicken chili simmers with tender chicken, creamy beans, and zesty spices in this simple crockpot marvel. Hearty comfort meets Mexican-inspired flavors, promising a satisfying meal you’ll eagerly savor.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts
Beans and Vegetables:
- 1 can (15 ounces/425 grams) white beans, drained and rinsed
- 1 can (4 ounces/113 grams) diced green chilies
Seasonings and Liquids:
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil (optional, for browning chicken)
Instructions
- Gently nestle whole chicken breasts into the crockpot, creating a base layer for the chili.
- Pour white beans, diced green chilies, and chicken broth over the chicken to create a flavorful liquid foundation.
- Sprinkle cumin, paprika, cayenne, garlic powder, onion powder, salt, and pepper evenly across the ingredients to ensure balanced seasoning.
- Mix all components thoroughly, ensuring the chicken is completely coated with the aromatic spices and liquid.
- Cover the crockpot and slow cook on low temperature for 6-8 hours, or alternatively use high setting for 3-4 hours until chicken is tender and fully cooked.
- Remove chicken breasts and use two forks to shred the meat directly inside the pot, breaking it into soft, bite-sized pieces.
- Return shredded chicken to the chili and gently fold in sour cream and Monterey Jack cheese until the mixture becomes smooth and creamy.
- Allow the cheese to melt completely, stirring occasionally to integrate all flavors.
- Ladle the hot chili into serving bowls and optionally garnish with fresh chopped cilantro, sliced avocado, or crispy tortilla chips for added texture and freshness.
Notes
- Use boneless, skinless chicken breasts for easier shredding and a leaner protein option.
- Adjust cayenne pepper quantity based on heat preference, starting with less and adding more gradually.
- For a dairy-free version, replace sour cream with coconut cream and use dairy-free cheese alternatives.
- Enhance protein content by adding quinoa or extra beans during the last hour of cooking for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg