Crock Pot White Chicken Chili

why make this recipe

This Crock Pot White Chicken Chili is easy and warm. It uses simple ingredients and little work. You can make it in the morning and eat at dinner time. If you like slow cooker chicken dishes, see more crockpot chicken recipes for other ideas.

introduction

This chili is creamy and mild. The slow cooker makes the chicken tender. Beans and corn add texture. You get a filling meal with simple steps. It works great for busy days or a relaxed weekend.

how to make Crock Pot White Chicken Chili

Place the chicken in the crock pot first. Add the beans, corn, onion, garlic, and green chilies. Pour in the chicken broth and beer if you use it. Season with cumin, chili powder, salt, and pepper. Cook low and slow so the flavors blend and the chicken becomes tender. Take out the chicken to shred it, then mix it back. Stir in the sour cream at the end for creaminess. Garnish with cilantro before serving.

Ingredients :

• 2 lbs boneless, skinless chicken breast
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 1 cup chicken broth
• 1 cup beer (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup sour cream (for serving)
• Chopped cilantro (for garnish)

Directions :

1. Place the chicken breasts at the bottom of the crock pot.
2. Add the white beans, corn, onion, garlic, green chilies, chicken broth, beer, cumin, chili powder, salt and pepper.
3. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
5. Remove the chicken, shred it, and return it to the pot.
6. Stir in the sour cream.
7. Serve hot, garnished with cilantro.

how to serve Crock Pot White Chicken Chili

Serve hot in bowls. Add a dollop of extra sour cream if you like. Sprinkle chopped cilantro on top. You can add shredded cheese or lime wedges. Serve with warm tortillas or crusty bread.

how to store Crock Pot White Chicken Chili

Let the chili cool to room temperature first. Put it in airtight containers. Store in the fridge for up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating. Reheat gently on the stove or in the microwave until hot.

tips to make Crock Pot White Chicken Chili

• Use boneless chicken for easy shredding.
• Rinse and drain the beans to remove excess salt.
• Skip the beer if you do not want alcohol; use extra broth.
• Stir in sour cream at the end to keep it creamy and not curdled.
• Taste and adjust salt and pepper near the end.
• If the chili is too thin, cook uncovered for 20–30 minutes to thicken.

variation (if any)

• Add diced jalapeño for more heat.
• Use rotisserie chicken for faster prep.
• Stir in a block of cream cheese for extra creaminess.
• Swap chicken for turkey for a different flavor.
• Add chopped spinach or kale near the end for more greens.

FAQs

Q: Can I use frozen chicken?
A: Yes. Cook time will be longer. Make sure the chicken reaches 165°F (74°C).

Q: Can I skip the beer?
A: Yes. Use more chicken broth instead. The chili will still taste good.

Q: How do I make it spicier?
A: Add jalapeños, extra green chilies, or a pinch of cayenne pepper.

Q: Can I make this on the stove?
A: Yes. Simmer on low for 30–45 minutes until chicken cooks and flavors blend.

Q: Is this safe to freeze with sour cream?
A: It is better to freeze without sour cream. Add fresh sour cream when you reheat.

Crock Pot White Chicken Chili

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 420 minutes
• Total Time: 435 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten-Free

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Description

A creamy and mild chili made with tender chicken, beans, and corn, perfect for busy days.

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Ingredients

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• 2 lbs boneless, skinless chicken breast
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 1 cup chicken broth
• 1 cup beer (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup sour cream (for serving)
• Chopped cilantro (for garnish)

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Instructions

1. Place the chicken breasts at the bottom of the crock pot.
2. Add the white beans, corn, onion, garlic, green chilies, chicken broth, beer, cumin, chili powder, salt, and pepper.
3. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
5. Remove the chicken, shred it, and return it to the pot.
6. Stir in the sour cream.
7. Serve hot, garnished with cilantro.

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Notes

Use boneless chicken for easy shredding. Adjust seasoning as needed. For a thicker chili, cook uncovered for 20–30 minutes.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 7g
• Protein: 28g
• Cholesterol: 70mg