Slow Cooker White Chicken Chili
Crockpot White Chicken Chili is a family favorite around here and so easy to prepare. You can make this meal for under $5 making this a frugal meal idea.
Servings: 6
Ingredients
- 1 1/2 pounds Boneless Skinless Chicken Breasts
- 2 cans White Beans 15 ounces each, drained, Cannellini Beans or Great Northern Beans
- 1 cup Frozen Corn
- 4 cups Low Sodium Chicken Broth
- 2 cans Diced Green Chiles 4 ounces each
- 1/2 Onion chopped
- 1 Tablespoon Minced Garlic
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1/2 teaspoon Dried Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
- For Serving: Chopped Cilantro, Sour Cream, Sliced Jalapeños, Avocados, crushed tortillas chips and shredded Monterey Jack Cheese
Instructions
- Add the chicken, beans, corn, chicken broth, green chiles, onion, minced garlic, cumin, chili powder, dried oregano, salt and pepper to a 6-8 quart crock pot.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken shreds easily.
- Remove the chicken, shred and return it back to the crock pot.
- Serve topped with your favorite toppers and enjoy!
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
If you want a spicier chili, add fire roasted green chilis or a diced jalapeño to the crock pot.
If you want the chili to be thicker, add a cornstarch slurry. Make the slurry by mixing together 2 Tbsp cornstarch with 2 Tbsp cold water and stir this mixture into the crock pot and cook on high until the chicken thickens.
Nutrition
Calories: 369kcal | Carbohydrates: 43g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 730mg | Potassium: 1243mg | Fiber: 9g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 19mg | Calcium: 121mg | Iron: 4mg
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