Crockpot White Chicken Chili

Crockpot White Chicken Chili is perfect for cold winter nights. Start it in the morning and dinner is ready to go whenever you’re ready!

Soups and stews are so wonderful, especially in the crockpot. I love throwing everything in and walking away knowing that dinner is done. This white chicken chili is a great alternative if you get tired of regular chili. In addition, you can just pick up a rotisserie chicken for this recipe which makes it even easier.

Here’s what you need:

• 3 c chicken broth
• 2 cans white beans, rinsed and drained (I used cannellini beans, but you can also use great northern)
• 2 boneless, skinless chicken breasts or rotisserie chicken
• 2 cans green chiles
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno chopped
• 1 t dried oregano
• 1 t cumin
• 1 1/2 c frozen corn
• salt and pepper to taste

If you are using chicken breasts, add them and everything except the corn to the crockpot and cook on high for up to 4 hours or low for 6-8 hours or until the chicken is tender. Take the chicken out and shred it with a fork and add it back into the crockpot. Using the back of a spoon, smash some of the beans to help thicken the chili. Add the corn and cook on low for up to another 4 hours.

If you are using a rotisserie chicken, just shred as much as you want and put everything in the crockpot. Cook on low for up to 4 hours. Using the back of a spoon, smash a few of the beans. This helps thicken the chili and give it a little more texture. Add the corn and then you can leave it on low for as long as you need to.

You can garnish this with all kinds of yummy things! I’ve used cilantro, sour cream, thinly sliced jalapenos, cheddar cheese, fritos, etc. It would also be great with cornbread.

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Crockpot White Chicken Chili

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Ingredients

• 3 c chicken broth
• 2 cans white beans, rinsed and drained (I used cannellini beans, but you can also use great northern)
• 2 boneless, skinless chicken breasts or rotisserie chicken
• 2 cans green chiles
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno chopped
• 1 t dried oregano
• 1 t cumin
• 1 1/2 c frozen corn
• salt and pepper to taste

Instructions

1

If using chicken breasts, put everything except the corn into the crockpot.

2

Cook on high for up to 4 hours or low for 6-8 hours or until chicken is tender.

3

Remove chicken, shred with a fork and put back into the crockpot.

4

Using the back of a spoon, smash a few of the beans to thicken and add texture to the chili.

5

Add corn and cook on low for as long as you need to.

6

If using rotisserie chicken, add everything to the crockpot except the corn.

7

Cook on low for up to 8 hours.

8

Add corn and leave on low for as long as needed.

9

Serve with avocado, cilantro, cheddar cheese, sour cream, sliced jalapenos, etc.