Description
A simple and delicious white chicken chili recipe made in a crockpot, perfect for a quick and easy meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 (4 oz) can diced green chilies
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
Instructions
- Place chicken breasts in the crockpot.
- Add chopped onion, rinsed cannellini beans, diced green chilies, chili powder, cumin, oregano, and cayenne pepper (if using).
- Pour in the chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the crockpot and shred it.
- Return shredded chicken to the crockpot.
- Stir in the half-and-half or heavy cream.
- Season with salt and pepper to taste.
- Cook for another 15-30 minutes on low, until heated through.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a jalapeño pepper.
- If you don’t have cannellini beans, Great Northern beans or navy beans can be substituted.
- This chili can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American