Slow Cooker White Chicken Chili

This creamy white chicken chili recipe is made super easy by cooking it in the slow cooker! Once you try this Crock Pot chicken chili recipe full of white beans, chicken, and flavorful creamy broth, you'll never go back to making it on the stove again!

After posting about our Chili Bar party last week I got a ton of requests for my White Bean Chicken Chili recipe (both at the party and via email from you all!)

Of course since you asked I felt obliged to make the recipe a second time this week (it's good enough to eat weekly!) and share it with you here today.

This is also a healthy chicken chili recipe because it's only 1 Weight Watchers SmartPoint per serving, winning!! I also love that it is dairy-free, packed with protein, and filling.

Ingredients

This is a simple recipe without a lot of extra, unnecessary ingredients, only the essentials to pack it full of flavor!

• chicken breasts
• extra virgin olive oil
• Great Northern Beans
• cumin
• chili pepper
• salt
• pepper
• jalapeño pepper
• chicken broth

Instructions

1. Sear the diced chicken in a skillet 2-3 minutes per side or until golden brown.
2. Add chicken and remaining ingredients to the slow cooker and stir to mix.
3. Heat on low 6-8 hours or high 4 hours & serve.

Tip: If you work outside the home and want to throw it together quickly in the morning to cook all day, sear the chicken the night before and store in the fridge then dump everything in the crockpot in the morning-don't skip the searing step, it helps keep the chicken juicy instead of dry!

Serving suggestions

You can really customize this chili to your taste with toppings:

• mexican blend or monterey jack cheese
• green onion
• sour cream
• Fritos chips
• chopped avocados
• Mexican Cornbread
• tortilla chips
• fresh cilantro
• lime wedges for fresh lime juice
• chopped green chiles

Variations

This recipe creates a pretty chunky chili. If you (like my husband) like a more soup-like consistency you can easily add a cup of chicken broth to the crockpot to add more liquid.

To make this recipe on the stovetop simply do the recipe exactly as below but instead of adding everything to the slow cooker I add it to a large pot or Dutch oven and simmer on medium-low for at least two hours.

If you prefer your chili to have shredded chicken rather than chunks you can skip the searing and simply cook the whole chicken breast and shred before serving. You can also make this chili with chicken thighs. I personally prefer the seared chicken chunks because they remain moist.

Storage

Keep the chili in an airtight container in the refrigerator up to 3 days or freeze in a freezer container up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave. I suggest adding some additional chicken broth when reheating to prevent drying out the chili.

You might also like these delicious comfort food recipes:

• Slow Cooker Ham, Cheddar, Bacon, Potato Soup
• Instant Pot Beef Stew
• Homemade Chicken Pot Pie
• Hashbrown Casserole
• Taco Soup

If you try this recipe, please comment and rate it below, I love hearing from you!

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