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Crockpot White Chicken Chili Delight

Crockpot White Chicken Chili Delight: Comfort in Every Spoonful

Crockpot White Chicken Chili Delight is a comforting, budget-friendly recipe perfect for a cozy meal that can be customized to your taste.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1 medium Yellow Onion Adds a sweet flavor; substitute with shallots for a milder taste.
  • 3 cloves Garlic Provides aromatic depth; fresh is best to avoid pre-minced options.
  • 1 medium Jalapeño Optional for spiciness; adjust or omit depending on your heat preference.
  • 2 pounds Boneless Skinless Chicken Breast Main protein source; replace with thighs for added juiciness.
  • 1 can Cannellini Beans Adds creaminess; swap for black beans for a different flavor profile.
  • 1 can Pinto Beans Offers a hearty texture; substitute with kidney beans for color variations.
  • 2 teaspoons Ground Cumin Essential for chili flavor; don’t omit for that classic taste.
  • 1 teaspoon Dried Oregano Adds herbaceous notes; consider fresh oregano for a brighter flavor.
  • 1/2 teaspoon Cayenne Pepper Optional for heat; adjust to your spice comfort level.
  • 1 teaspoon Ground Black Pepper Enhances overall seasoning throughout the dish.
  • 1 cup Salsa Verde Provides zesty flavor; use diced tomatoes with green chilies as a substitute if needed.
  • 4 cups Chicken Broth Base liquid for the chili; opt for low-sodium for a healthier option.
For Serving
  • Shredded Cheese Choose your favorite cheese for added creaminess on top.
  • Fresh Cilantro Adds a refreshing touch; chop finely to sprinkle before serving.
  • Avocado Creamy and delicious, perfect for balancing the chili heat.
  • Lime Wedges A squeeze of lime brightens the flavors nicely.
  • Tortilla Chips Crunchy addition for more texture and flavor in your bowl.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by dicing the medium yellow onion, mincing the three cloves of garlic, and chopping the jalapeño (if using). Set them aside.
  2. In the slow cooker, layer the chopped onion at the bottom, followed by the minced garlic and jalapeño. Place the chicken breasts on top.
  3. Drain and rinse the beans, then gently add them into the slow cooker. Sprinkle in the spices and stir to combine.
  4. Pour the salsa verde and chicken broth evenly over the mixture, stirring briefly to combine.
  5. Cover and cook on high for approximately 4 hours or low for about 8 hours until chicken is tender.
  6. Remove the chicken, shred it, and return it to the pot, mixing it with the beans and broth.
  7. Mash some beans against the slow cooker’s side, stirring them back into the chili to thicken.
  8. Ladle into bowls and garnish with cheese, cilantro, avocado, lime, or tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Feel free to adjust the heat level and customize with extra vegetables or proteins as desired.

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