Crockpot White Chicken Chili
This Crockpot White Chicken Chili is the perfect dump dinner – just add all the ingredients to the slow cooker and serve with fresh toppings!
Servings: 6 servings
- 1 tbsp olive oil
- 1 lb chicken breasts
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp each salt & pepper
- 1 can green chilies
- 1 can white kidney beans drained and rinsed
- 1 cup corn
- 6 cups chicken broth
- 1 tbsp lime juice
- Sour cream
- Sliced jalapenos
- Lime wedges
- Tortilla strips
Add all ingredients in the order in which they are listed, except for toppings, to the crockpot. Cook on high 4 hours, or on low for 8 hours.
When soup is done, remove chicken breasts and shred, then add back to pot.
Serve in large bowls and add toppings of choice. Enjoy!
If you’re using ground meat, make sure to brown it a bit ahead of time so it cooks properly.
Add in any other veggies of your choice like kale, bell peppers and parsnips.
Make your own chili powder using paprika, cumin, garlic powder, onion powder, oregano and cayenne.
Store any leftovers in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.
Freeze individual portions for up to 3 months, then thaw in the fridge overnight or reheat in the microwave from frozen for 6-8 minutes.
Calories: 308kcal | Carbohydrates: 30g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 1149mg | Potassium: 984mg | Fiber: 9g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 31mg | Calcium: 54mg | Iron: 3mg