Description
A simple and delicious creamy white chicken chili recipe made in your crockpot. Perfect for a comforting meal on a cool day.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (15 ounces) great northern beans, rinsed and drained
- 1 can (4 ounces) diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup heavy cream or half and half
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Instructions
- Place chicken breasts in the bottom of your crockpot.
- Add cannellini beans, great northern beans, diced green chilies, chopped onion, and minced garlic.
- Pour in chicken broth.
- Stir in cumin, chili powder, oregano, and cayenne pepper if using.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks.
- Return shredded chicken to the crockpot.
- Stir in heavy cream or half and half.
- Cook for another 15-20 minutes on low, stirring occasionally, until heated through and creamy.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, you can mash some of the beans against the side of the crockpot before adding the cream.
- Adjust the cayenne pepper for your desired level of spice.
- This chili freezes well.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg