Easy Crockpot White Chicken Chili Recipe
This Easy Crockpot White Chicken Chili is a creamy, flavorful soup perfect for cooler months. Made effortlessly in a slow cooker with tender chicken, white beans, corn, and a homemade roux for a smooth and rich texture, this chili is a comforting meal the whole family will love. Serve with your favorite toppings like avocado, jalapeños, or tortilla chips for an extra delicious touch.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 4 cups chicken stock
- 1 medium onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 can (4 oz) diced green chiles
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) canned corn, drained
- 1/2 cup half and half
- 1/2 cup sour cream
Instructions
- Combine Ingredients: Add the chicken breasts, chicken stock, diced onion, seeded and diced jalapeño, diced green chiles, minced garlic, oregano, cumin, salt, and black pepper into the base of your slow cooker. Stir gently to combine all ingredients evenly.
- Cook Chicken: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and tender.
- Prepare Roux: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour until smooth and no white streaks remain, creating a roux.
- Add Liquid to Roux: Slowly ladle some of the hot cooking liquid from the slow cooker into the roux, a few tablespoons at a time, whisking continuously to prevent lumps. This should take about 1-2 minutes and will create a smooth mixture.
- Combine Roux with Chili Base: Pour the roux mixture back into the slow cooker and stir well to incorporate. This will thicken and add creaminess to the chili.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred using two forks or a stand mixer. Return the shredded chicken to the slow cooker.
- Add Remaining Ingredients: Stir in the rinsed white beans, drained canned corn, sour cream, and half and half. Mix until all ingredients are well combined.
- Warm Through: Let the chili cook on low for an additional 5-10 minutes, just enough to warm the added ingredients through and allow flavors to meld.
- Serve: Ladle the chili into bowls and serve with optional toppings like fresh cilantro, avocado slices, jalapeño slices, or tortilla chips for added flavor and texture.
Notes
- Rinse canned beans to reduce sodium content and improve flavor.
- Remove seeds and ribs from jalapeño to reduce heat; use half or omit if sensitive to spice.
- For gluten-free option, substitute all-purpose flour with almond flour or a gluten-free flour blend.
- Freezing is not recommended due to dairy content; if freezing, thaw overnight in refrigerator and reheat slowly on stovetop while stirring.
- Chicken thighs can be used instead of breasts for a different texture and flavor.
Keywords: white chicken chili, crockpot chili, slow cooker soup, creamy chili, chicken chili recipe, white bean chili, easy dinner, cold weather recipes
Find it online: https://tastybella.com/easy-crockpot-white-chicken-chili-recipe/
