This is a beautiful dump-and-go crockpot chili recipe. Simply add the ingredients to your crockpot, set a timer, and come back after a long workday to an ultra-cozy bowl of delicious chili.
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts (about 2 to 3 breasts)
- 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
- 2 (15-ounce) cans reduced-sodium white beans such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
- 2 (4.5-ounce) cans diced green chiles
- 3 cloves garlic minced
- 1 small yellow onion (or 1/2 large) finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dired oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- Fresh lime wedges
Directions
- Place the chicken in a slow cooker. Stir in the remaining ingredients (except for cilantro and lime).
- Cover and cook the white chicken chili on LOW for 4 to 6 hours or HIGH for 2 to 4 hours.
- Remove the chicken, shred, and set aside.
- Puree a portion of the chili to thicken it, leaving some of the beans whole. Return the chicken to the crockpot and stir in the cilantro.
- Serve in bowls with a squeeze of fresh lime juice and any other desired toppings. ENJOY!
The flavor of this chili is mild, so be sure to gussy it up with plenty of toppings. The reigning favorites in our house are:
- Sliced Avocado
- Plain Greek Yogurt (or sour cream)
- Shredded Cheese
- Diced Jalapeno
- Crushed Tortilla Chips
The secret to rich and thick white chicken chili is to blend part of the beans with an immersion blender and if you dont have one, you can place a few ladlefuls in a processor or blender.
