Description
This Crock Pot White Chicken Chili is a cozy, creamy slow cooker meal made with tender shredded chicken, white beans, sweet corn, and warm spices. Easy, comforting, and perfect for busy weeknights or chilly days.
Ingredients
1 pound boneless skinless chicken breasts
4 cups chicken broth
1 cup Dos Equis beer
1 large yellow onion, diced
3 cloves garlic, minced
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 can (4.5 oz) green chilies
1 cup canned sweet corn, drained and rinsed
2 teaspoons ground cumin
1½ teaspoons salt, or to taste
¾ teaspoon freshly ground black pepper
¾ teaspoon chili powder
½ teaspoon smoked paprika
Lime wedges, for serving
1 avocado, sliced or diced (optional garnish)
Jalapeño slices (optional garnish)
Sour cream (optional garnish)
Chopped fresh cilantro (optional garnish)
Instructions
Arrange the chicken breasts in the bottom of the slow cooker.
Add chicken broth, beer, onion, garlic, beans, green chilies, and corn.
Stir in cumin, salt, pepper, chili powder, and smoked paprika.
Cover and cook on HIGH for 3½ to 4 hours or on LOW for 5 to 6 hours, until the chicken is fully cooked.
Remove the chicken, let cool slightly, then shred.
Transfer about 1 cup of the soup to a blender, blend until smooth, and stir it back into the slow cooker.
Return the shredded chicken to the pot and stir well.
Taste and adjust seasoning as needed.
Serve hot with lime wedges and desired toppings.
Notes
For extra creaminess, blend more of the soup before adding the chicken back.
No beer? Replace it with additional chicken broth.
This chili thickens as it cools and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 85 mg