Crockpot White Chicken Chili
This Crockpot White Chicken Chili recipe is quick and easy to prepare. It cooks all day, so you get to enjoy a filling, flavorful meal with minimal effort.
Servings: 6
Calories: 390kcal
Ingredients
- 2 large boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 medium onion diced
- 1 cup salsa
- 4 15 ounces cans Great Northern beans drained and rinsed
- 1 14-ounce can creamed corn
- 1 cup frozen corn
- 3 cups chicken broth
- 2 cups shredded pepper jack cheese
- Juice of 1 lime
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Place the chicken breasts in the bottom of the slow cooker and season with salt, pepper, cumin, chili powder, and garlic powder and surround the chicken with the diced onion.
- Add salsa,Great Northern beans, creamed corn, frozen corn, and chicken broth.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the shredded pepper jack cheese until melted and creamy.
- Squeeze in the lime juice, stir again, and taste for seasoning before serving.
Video
Notes
- If you want a thinner chicken chili, add a splash or two of chicken broth until you reach your desired consistency.
- Thaw the chicken breasts thoroughly before putting them in the crockpot so they cook properly and evenly.
- Feel free to make this white chicken chili on the stovetop instead of in the crockpot.
Nutrition
Calories: 390kcal | Carbohydrates: 31g | Protein: 35g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1238mg | Potassium: 919mg | Fiber: 8g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 6mg | Calcium: 373mg | Iron: 3mg