Crockpot White Chicken Chili

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Crockpot White Chicken Chili

Hearty, creamy, and so simple! This Slow Cooker White Chicken Chili is perfect for busy nights or cozy weekends

Course Dinner

Cuisine American

Keyword crock pot chicken, crockpot, slow cooker, slow cooker chicken, slow cooker chili

Prep Time 15

Slow Cooker (on low)* 7 30

Total Time 7 45

Servings

Calories 242kcal

Author Maike Corbett

Equipment

Slow Cooker

Ingredients

1 ½ pounds chicken breasts
1 medium yellow onion diced
3 cloves garlic minced
2 15-ounce can Cannellini Beans drained and rinsed
2 15-ounce can Great Northern Beans drained and rinsed
1 4-ounce can diced green chiles undrained
1 4-ounce can diced jalapeno peppers undrained
1 ½ teaspoons cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 bay leaf
4 cups low sodium chicken broth
½ cup heavy cream

Optional

1-2 tablespoons cornmeal to thicken

Instructions

Add the chicken breasts to the bottom of your slow cooker. Add all of the ingredients except for the heavy cream and cornmeal on top of the chicken breasts.
Cook on low for 7-8* hours or until the chicken is cooked through and easily shreds.
Remove the chicken, shred it, and set it aside.
Remove the bay leaf from the slow cooker and discard it.
In a small bowl, whisk the heavy cream and cornmeal together and then stir the mixture into your slow cooker.*
Return the shredded chicken to the slow cooker and cook for 30 minutes more until the liquid thickens. Serve the chili warm and top with your favorite toppings.

Notes

Slow Cooker Times

On low - 7 to 8 hours
On high - 3 to 4 hours

Thickening

Step 5 - If skipping the optional cornmeal, just stir the heavy cream directly into the slow cooker.

Nutrition