Crockpot white chicken chili is a comforting dish that combines tender chicken, creamy beans, and flavorful spices. It’s perfect for busy days when you want a warm and satisfying meal without spending hours in the kitchen. This recipe is easy to prepare and lets your slow cooker do all the work!
Why Make This Recipe
This white chicken chili is not only simple to make but also a crowd-pleaser. It’s a healthy option packed with protein and fiber, making it a great choice for families or gatherings. Plus, it cooks while you go about your day, allowing you to enjoy a hot meal when you’re ready to eat. The combination of spices and creamy sour cream gives it a delicious flavor that will leave your taste buds satisfied.
How to Make Crockpot White Chicken Chili
Ingredients
- 1 medium onion, finely chopped
- 2 teaspoons minced garlic
- 2 ½ cups cooked chicken (rotisserie or canned work great)
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 (4-ounce) can green chiles, drained
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup sour cream
Directions
- Add the chopped onion, minced garlic, cooked chicken, ground cumin, ground coriander, salt, black pepper, chicken broth, green chiles, and cannellini beans to a 4-6 quart slow cooker.
- Cook on high for 4-6 hours or on low for 8-10 hours.
- When cooking time is up, stir in the sour cream and let it cook for an additional 10 minutes until heated through.
- Serve hot with your favorite toppings.
How to Serve Crockpot White Chicken Chili
Serve this delicious chili hot, and feel free to add your favorite toppings! Some great options include shredded cheese, diced avocado, tortilla chips, or fresh cilantro. This dish pairs well with cornbread or a simple side salad for a complete meal.
How to Store Crockpot White Chicken Chili
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips to Make Crockpot White Chicken Chili
- If you like a spicy kick, consider adding some diced jalapeños or a pinch of cayenne pepper.
- For extra creaminess, you can mix in a bit of cream cheese along with the sour cream.
- If you want a thicker chili, you can mash some of the cannellini beans before adding them or use an immersion blender to blend a portion of the chili.
Variation
You can easily turn this white chicken chili into a spicy version by adding extra green chiles or using spicy rotisserie chicken. You can also swap out the cannellini beans for black beans for a different flavor profile.
FAQs
Can I use fresh chicken in this recipe?
Yes, you can use fresh chicken. Just add it to the slow cooker raw and ensure it’s cooked through before serving. You may need to increase the cooking time.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just double-check the labels on the canned goods to ensure they haven’t come into contact with gluten.
Can I make this chili vegetarian?
Absolutely! You can replace the chicken with tofu or extra beans and use vegetable broth instead of chicken broth for a hearty vegetarian version.
Crockpot White Chicken Chili
Ingredients
Main Ingredients
- 1 medium onion, finely chopped
- 2 teaspoons minced garlic
- 2.5 cups cooked chicken (rotisserie or canned) Using rotisserie chicken saves time.
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups chicken broth
- 1 4-ounce can green chiles, drained
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 cup sour cream For creaminess
Instructions
Preparation
- Add the chopped onion, minced garlic, cooked chicken, ground cumin, ground coriander, salt, black pepper, chicken broth, green chiles, and cannellini beans to a 4-6 quart slow cooker.
- Cook on high for 4-6 hours or on low for 8-10 hours.
- When cooking time is up, stir in the sour cream and let it cook for an additional 10 minutes until heated through.
Serving
- Serve hot with your favorite toppings like shredded cheese, diced avocado, tortilla chips, or fresh cilantro.
