Crockpot White Chicken Chili
Make this Crockpot White Chicken Chili for a cozy and easy meal that comes together in no time.
Servings 6 servings
Calories 443kcal
Ingredients
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper powder
- 1 ½ lbs boneless skinless chicken breasts
- 1 yellow onion - finely diced
- 1 15oz can of white beans - drained and rinsed
- 1 15oz can of pinto beans - drained and rinsed
- 1 15oz can of sweet corn - drained
- 1 4oz can of diced chiles
- 2 cups chicken broth
- ⅓ cup sour cream
Instructions
- Mix cumin, salt, garlic, smoked paprika and cayenne. Place chicken breasts in the crockpot and toss in the seasoning mixture.
- Add white beans, pinto beans, sweet corn, onion, diced chiles and chicken broth to the crock pot and stir to mix everything together.
- Cook on high for 2-3 hours or on low for 5-6 hours. Check the chicken for an internal temperature of at least 165F, remove from the slow cooker and shred with 2 forks.
- Mix the sour cream with a little bit of broth from the slow cooker to prevent separation, then pour this creamy mixture back into the crockpot along with the shredded chicken.
- Switch the crockpot to keep warm and serve bowls of the chili directly from the crockpot.
Notes
- You could use rotisserie chicken in place of the chicken breasts.
- Store in an airtight container and keep in the fridge for up to 4 days.
- Freezer instructions: Store in a freezer safe container and keep in the freezer for up to 6 months.
Nutrition
Calories: 443kcal | Carbohydrates: 56g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1284mg | Potassium: 1382mg | Fiber: 13g | Sugar: 5g | Vitamin A: 451IU | Vitamin C: 14mg | Calcium: 139mg | Iron: 6mg