Crock Pot White Chicken Chili
This crock pot white chicken chili is loaded with tender shredded chicken, white beans, corn, and green chiles, with a splash of beer and fresh lime juice for extra flavor. It’s an easy, hearty slow cooker dinner!
Servings: 6
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 3 cups chicken broth
- 1 cup Dos Equis beer
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 cans (15-ounces each) Great Northern Beans drained and rinsed well
- 1 can (7 ounces) green chilies
- 1 cup canned sweet corn kernels drained and rinsed
- 2 teaspoons ground cumin
- 1½ teaspoons salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
- ¾ teaspoon chili powder or to taste
- ½ teaspoon smoked paprika or to taste
- 1 tablespoon fresh lime juice
- lime wedges for serving
- 1 avocado sliced or diced, for garnish
- jalapenos slices for garnish, optional
- sour cream for garnish, optional
- chopped fresh cilantro for garnish
Instructions
- Fill the slow cooker. Arrange the chicken breasts in the bottom of the slow cooker. Add the chicken broth, beer, onion, garlic, beans, green chiles, and corn. Stir in the cumin, salt, black pepper, chili powder, and smoked paprika.
- Cook. Cover and cook on HIGH for 3½ to 4 hours or on LOW for 5 to 6 hours, or until the chicken is cooked through and reaches 165°F.
- Shred the chicken. Transfer the chicken to a cutting board and let it rest for a few minutes. Shred it with two forks and set aside.
- Blend the chili. Carefully transfer about 1 cup of the chili to a blender and blend until smooth. Pour it back into the slow cooker and stir to combine. If you don't have a blender, use the back of a spoon to mash some cooked beans against the side of the pot, then stir them into the chili to thicken the broth.
- Finish the chili. Stir the shredded chicken back into the slow cooker along with 1 tablespoon of fresh lime juice. Taste and adjust the salt and pepper as needed.
- Serve. Ladle the white chicken chili into bowls and garnish with avocado, jalapeño slices, sour cream, cilantro, and lime wedges.
Video
Notes
- Taste and Adjust: Always taste and adjust seasonings as needed, especially with salt.
- Spice Level: Adjust the heat by using milder or hotter green chilies. Add cayenne pepper for a bit more heat.
- For a creamy chili: Whisk 4 ounces of softened cream cheese into the finished chili until completely melted and smooth.
- Alternate Proteins: Consider using chicken thighs instead of breasts or even shredded holiday turkey as a substitute.
- Storage: Keep leftovers in an airtight container and in the fridge for up to 4 days or freeze the chili for 2 to 3 months.
Nutrition
Serving: 1.5cups | Calories: 255kcal | Carbohydrates: 14g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 760mg | Potassium: 819mg | Fiber: 4g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg
