Why we love this Crockpot White Chicken Chili Recipe
This white chicken chili is total comfort food as it’s finest, and I guarantee you won’t find a better recipe! Here’s what makes it so amazing:
Easy: Yes! It doesn’t get much easier than this set it and forget it Crockpot chili recipe. Hearty: Beans and chicken make this chili loaded with protein to help keep you nice and full. On the healthier side: Packed full of white beans for fiber, protein and B vitamins, along with corn and chicken breast, this is a great well balanced meal.
What should I top white chicken chili with?
All good chilis deserve a variety of toppings! My favorites are:
sour cream fresh jalapeño slices lime wedges fresh cilantro avocado slices
How to Store and Reheat
Once cooled to room temperature, you can store leftover white chicken chili in an airtight container in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
How to Freeze
Yes, you can freeze this Crockpot white chicken chili recipe! Let it fully cool to room temperature. Then, transfer it to a freezer safe storage container (or zip-top baggie) and freeze it for up to 3 months. Don’t forget to date and label!
Serving Suggestions
Serve white chicken chili with rice to make it even more hearty, or enjoy it just the way it is. Either way, don’t forget to pile on your favorite toppings!
More Slow Cooker Chicken Recipes We Love
Crockpot Crack Chicken Crockpot Chicken and Rice Crockpot Italian Chicken Crockpot Salsa Chicken Crockpot No Peek Chicken Crockpot BBQ Chicken
How to make Crockpot White Chicken Chili Step by Step
Cook the chili: Place the 3 chicken breasts, 2 cans white beans, 4 cups chicken broth, 1 yellow onion, 1 jalapeño pepper, 2 shallots, 1/4 cup cilantro, 1/2 tsp ground cayenne, 1/4 tsp dried oregano, 2 tsp ground cumin and 1 can corn to the Crockpot. Cover and cook on low for 6-8 hours. Shred the chicken: Once they’re fully cooked, remove the chicken breasts from the Crockpot and shred with two forks. Make a slurry: Remove 1 cup of broth from the Crockpot. Place it in a blender with 1 can of white beans. Blend to create a smooth slurry. Add chicken and slurry: Pour the bean slurry and shredded chicken into the Crockpot. Stir and cook on high for 15 minutes, then serve and enjoy!
