Description
Creamy, cozy, and full of simple homemade flavor, this easy crockpot white chicken chili is made with tender chicken, white beans, green chiles, and a splash of cream for a light but comforting finish. Perfect for busy weeknights or chilly days.
Ingredients
Units
- 2 (15-ounce) cans great northern or cannellini beans, drained but not rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 1/2 teaspoon salt (add more to taste)
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 pound of chicken tenderloins (or substitute chicken breast)
- 2-3 cups chicken broth (enough to just cover the ingredients in the crockpot)
- 1/3 cup heavy cream
- Squeeze of lemon or lime juice (optional, but recommended)
Instructions
- Add the drained beans, onion, garlic, and green chiles to the crock.
- Add the salt, pepper, cumin, and oregano.
- Lay the chicken tenders on top and pour the chicken broth around the edges.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Remove the chicken and chop it, or shred it with two forks, then return it to the slow cooker.
- For a slightly thicker chili, mash some of the beans against the side of the slow cooker with a spoon.
- Stir in the cream and fresh lime or lemon juice. Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings.