crockpot recipes white bean chicken chili
A creamy, cozy, set-it-and-forget-it white bean and chicken chili made in the crockpot — minimal prep, maximum comfort.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves chopped
- 2 15 oz cans white beans (Great Northern or Cannellini), rinsed and drained
- 1 4 oz can chopped green chilies
- 2½ cups low-sodium chicken broth
- Juice of 1 lemon
- 1½ tsp cumin
- 1 tsp oregano
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- ½ cup sour cream or plain Greek yogurt
- Optional: ½ cup shredded Monterey Jack or Pepper Jack cheese
Instructions
- Add chicken breasts, onion, garlic, green chilies, and white beans to the crockpot.
- Pour in chicken broth and add spices. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred the chicken with two forks and stir it back into the chili.
- Add lemon juice and stir in sour cream or Greek yogurt. Mash some beans for thickness if desired.
- Serve hot with toppings like shredded cheese, avocado, lime wedges, or tortilla strips.
Notes
To make it dairy-free, substitute sour cream with unsweetened almond milk. Add frozen corn, spinach, or zucchini for more veggies. Don’t skip toppings — they add texture and flavor.
Nutrition
Serving: 1bowlCalories: 310kcalCarbohydrates: 18gProtein: 34gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 85mgSodium: 580mgFiber: 5gSugar: 2g
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