This crockpot white chicken chili is the perfect meal for chilly days. Pop everything in the crockpot in the morning and at dinner time, it’s ready to serve! Top it with cheddar cheese, cilantro, sliced avocado, sour cream and tortilla chips for an extra special meal.
What I want from my crockpot is something I can throw in early in the morning and not think about again until it’s time to eat.
Also, I want it to taste delicious.
And I want it not to include a bunch of fake ingredients.
And I don’t want a lot of fussy steps at the beginning like precooking things or adding things half-way through.
AND (I know, I ask a lot here. . .I’m kind of annoyed with me), I want it to cook all day long. It always bothered me when I was working full-time when recipes cooked for four hours. Who is starting a crockpot meal at two in the afternoon!? I need something that can cook all day without burning or going completely dry.
(If you want something that only cooks for 3-4 hours, use canned beans instead of dry beans and cook it on high!)
Thisis that meal.
I make this any time I am taking a meal to someone because it is so delicious, it takes about five minutes to throw together and, bonus, it’s inexpensive.
Crockpot White Chicken Chili
This crockpot white chicken chili is the perfect meal for cold fall and winter days! Pop everything in the crockpot in the morning and at dinner time, it's ready to serve!
- 2 chicken breasts or thighs frozen or fresh
- 1/2 onion chopped
- 2 tsp minced garlic
- 1 pound dry white beans
- 5 cups chicken or vegetable broth
- 1 can 4 oz chopped green chilies (or two cans if you really like things spicy)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup whipping cream
Rinse dried beans thoroughly and toss them in the crockpot. Add everything else except the sour cream and whipping cream. Stir a little bit and cook on low for 7-10 hours.
Shred the chicken a little bit with two forks (this should be super easy - the chicken will be falling apart by this point). Stir in the sour cream and then the cream. Let sit for another 15 minutes or so to warm through. Serve.
Quick-cooking method:Use 3 cans of beans instead of dry beans. Rinse beans thoroughly before adding to crockpot and decrease broth to 3 cups. Cook for about 4 hours. Vegetarian version: Leave out the chicken and substitute vegetable broth for the chicken broth
(slightly adapted from Mel's Kitchen Cafe)
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Photos by Heather Mildenstein