My Favorite Crockpot White Chicken Chili
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!)
This crockpot white chicken chili is 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.
Add some biscuits or muffins and, ta-da! Dinner is served.
crockpot white chicken chili
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!
Ingredients
- 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
Instructions
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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.
Recipe Notes
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
I accidentally added the cream along with all the other ingredients when I was putting it together in the morning. I didn't read the directions first… Whoops.
Is my chili ruined? 🙁
What type of beans are you using?
What type of beans are you using?
If I were using canned beans, would the chicken be done after 4 hours on low?
Made this today! I put it on at 6:30 am & 6 hours later, tastes YUMMY! I added some more broth & seasonings! Beans are tender, chicken is tender, what else can one want!
I did add 2 cans mild green Chile’s! Would definitely recommend this recipe!
What kind of crockpot do you have? I have an instant pot, but I don’t love the crockpot setting on it. The last crockpot I had cooked WAY too hot and nothing ever turned out. What’s the best crockpot?
To be honest, I just have a $15 crockpot I bought at the grocery store 8 years ago!
Putting this on my list. I’m 100% sure that the taste of this chili is amazing. I believe all the ingredients really work together. I especially like that the meal is inexpensive.
Thank you so much for sharing the recipe with us. I’ve just bookmarked the page. I’m so excited at the idea of giving the meal a try. I’m planning to make it for my grandma who’s coming to visit us really soon. Hope she’ll enjoy it!