Crockpot White Chicken Chili Recipe
This Crockpot White Chicken Chili is a creamy, comforting, and flavorful slow-cooked chili featuring tender chicken breasts simmered with white beans, corn, and zesty salsas, all perfectly seasoned with chili powder and cumin. It’s a light yet satisfying meal that improves with cooking time and is perfect for cozy dinners, served over rice and garnished with tortilla chips, shredded cheese, sour cream, and fresh lime juice.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Protein
- 1 lb. chicken breasts or tenders
Liquids & Sauces
- 32 oz. low sodium chicken broth
- 1 6 oz. can Salsa Verde (preferably Herdez brand)
- 1/2 can roasted garlic and lime salsa
Canned & Frozen Goods
- 1 bag frozen corn
- 1 can Great Northern white beans (do not drain)
Dairy
- 1/3 cup light sour cream, plus more for serving
Spices & Seasonings
- 1–2 tsp chili powder, to taste
- 1 tsp cumin
- Salt, pepper, garlic powder to taste
Garnishes & Serving
- 1 lime (for fresh juice)
- Rice, tortilla chips, shredded cheese, hot sauce (for serving)
Instructions
- Prepare the chicken: Place the chicken breasts in the bottom of your slow cooker. Season evenly on all sides with salt, pepper, garlic powder, chili powder, and cumin to ensure the meat absorbs all the flavors during cooking.
- Add other ingredients: Pour the canned Great Northern beans without draining, frozen corn, Salsa Verde, roasted garlic and lime salsa, and low sodium chicken broth over the chicken in the slow cooker. This mixture provides a rich, flavorful base for the chili.
- Slow cook: Cover the slow cooker and cook on low for 6 to 7 hours. This slow cooking method tenderizes the chicken and allows the flavors to meld beautifully, resulting in a creamy and comforting chili.
- Shred the chicken and add sour cream: About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks. Stir in the light sour cream to add creaminess and enhance the chili’s texture.
- Final simmer: Recover and cook for another 30 minutes to let the sour cream fully incorporate and the chili to heat through before serving.
- Serve and garnish: Serve the chili warm over cooked rice. Garnish with tortilla chips, salsa, shredded cheese, additional sour cream, and a generous squeeze of fresh lime juice for brightness and extra zest. Enjoy!
Notes
- If you don’t have a slow cooker, you can simmer this chili on the stovetop over low heat, stirring occasionally, for about 1 to 1.5 hours until the chicken is tender.
- Herdez brand Salsa Verde and roasted garlic lime salsa were used; substitute with any white or green salsa if unavailable.
- Adjust chili powder according to your spice preference.
- For a thicker chili, you can cook uncovered for the last 15-20 minutes to reduce liquid.
- This chili freezes well; store leftovers in airtight containers and reheat gently on the stovetop.
- Adding additional toppings like avocado, chopped cilantro, or diced jalapeños can enhance flavor and texture.
Keywords: white chicken chili, crockpot chili, slow cooker chili, healthy chili, light chicken chili, creamy white chili
Find it online: https://tastybella.com/crockpot-white-chicken-chili-recipe/