Crock Pot White Chicken Chili
Try this Crock Pot White Chicken Chili recipe, or contribute your own.
Try this Crock Pot White Chicken Chili recipe, or contribute your own.
- 1 teaspoon salt
- 2 cloves garlic minced
- 1/4 teaspoon pepper
- 2 cups gluten-free chicken broth
- 1 shallot or 1/2 onion chopped
- 1-1/2 teaspoons cumin
- 1 lb chicken breasts
- big pinch dried oregano
- 4 oz can chopped green chiles
- 15 oz can great northern beans drained and rinsed
- 1 - 2 jalapenos, minced (using 1 made for a mild chili)
- juice of 1/2 small lime
- 1/4 cup milk unsweetened almond or cow's milk
- 1 tablespoon gluten-free flour (any kind i used brown rice flour)
- toppings: green tabasco sauce verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro
- Carbohydrate 0.730129866452991 g
- Cholesterol 96.7663722666667 mg
- Fat 13.9992319745727 g
- Fiber 0.0701845600584633 g
- Protein 31.663515788718 g
- Saturated Fat 4.02467464434188 g
- Serving Size 1 1 Serving (153g)
- Sodium 95.641194708547 mg
- Sugar 0.659945306394528 g
- Trans Fat 1.22786829857265 g
- Calories 263 calories
Step-by-step
- Combine all ingredients except gluten-free flour and milk into a 6-quart crock pot then stir to combine.
- Cover and cook on low for 4 hours.
- Remove chicken then shred and place in the refrigerator.
- Whisk together flour and milk in a small dish then drizzle into chili and stir to combine.
- Cover then cook on high for 30 minutes, stir shredded chicken back into chili, and serve with toppings.
My Favorite Weeknight Crock Pot White Chicken Chili
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between school pick-ups, work deadlines, and trying to squeeze in a bit of “me time,” the last thing I want is to spend hours slaving away in the kitchen. That's why I've become a huge fan of crock-pot recipes – they're a lifesaver! And this Crock Pot White Chicken Chili is my absolute go-to. It's simple, flavorful, and surprisingly versatile.
The beauty of this recipe lies in its simplicity. I throw everything into the slow cooker in the morning, and by the time evening rolls around, a hearty and satisfying dinner is waiting for me. No more frantic last-minute meal prep or takeout runs! The creamy white chili is packed with flavor – the cumin, oregano, and chili peppers create a wonderful blend of warmth and spice. I often adjust the amount of jalapenos depending on my family's spice preference. Sometimes, a milder chili is perfect for a cozy night in, while other times, we crave that extra kick!
The chicken is incredibly tender after cooking low and slow in the crock pot. Shredding it is super easy and makes the chili even more satisfying. I love to serve it with a variety of toppings – from shredded cheese and crispy tortilla chips to fresh cilantro and a squeeze of lime. It’s a perfect way to customize each bowl to individual tastes. My kids especially love adding a dollop of sour cream or a sprinkle of their favorite hot sauce.
What I appreciate most about this recipe is its flexibility. I can easily adapt it to what I have on hand. Sometimes I’ll add a can of corn or black beans for extra texture and nutrients. Other times, I’ll use different types of chili peppers, depending on what’s in season. The base recipe is solid, but it also lends itself to endless creativity. And the best part? Leftovers are just as delicious the next day, making it a perfect meal-prep option for busy weekdays.
This crock pot white chicken chili recipe has become a staple in my household. It’s a quick, easy, and healthy dinner solution that consistently delivers on flavor. It's the perfect comfort food without the fuss. Give it a try, and I guarantee it’ll become a family favorite in your home too!
Tips and Variations:
- Spice Level: Adjust the amount of jalapenos to your liking. For a milder chili, use just one; for a spicier kick, add more.
- Bean Variety: Feel free to substitute the great northern beans with other white beans, such as cannellini beans or navy beans.
- Dairy-Free Option: Use full-fat coconut milk in place of almond milk for a rich and creamy dairy-free chili.
- Make it Ahead: This chili tastes even better the next day! Make it ahead of time and store it in the refrigerator for a quick and easy meal later in the week.
- Freezer-Friendly: This chili freezes beautifully! Allow it to cool completely before storing it in airtight containers in the freezer. It will keep for up to three months.
This recipe has become my secret weapon for effortless weeknight dinners. I hope you enjoy it as much as my family does! Let me know in the comments how it turns out!
