Crock Pot White Chicken Chili!!
With summer coming to an end and football tailgates just around the corner, I thought this would be a good time to share one of my favorite fall classics— chili — but this version has a healthier twist than your typical chili recipes.
This recipe is particularly good for families because it’s very mild. If you’re making this for just adults, feel free to add some diced jalapeño to the recipe for an added kick.
1 1/4 pounds boneless skinless chicken breasts — (about 2 to 3 breasts)
4 cups low-sodium chicken stock (⭐️see note below if you prefer a thicker chili) — (32 ounces)
2 cans reduced-sodium white beans — (15-ounce cans) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
2 cans diced green chiles — (4.5-ounce cans)
3 cloves garlic — minced
1 small yellow onion — (or 1/2 large) finely diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
Fresh lime wedges
𝗦𝗘𝗥𝗩𝗜𝗡𝗚 𝗡𝗢𝗧𝗘 — The toppings add important flavor, so don’t forget to load up! Add diced or sliced jalapeño & avocado, nonfat sour cream or plain Greek yogurt, shredded cheese (use sparingly), crushed tortilla chips (use sparingly).
1) Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
2) THIS STEP IS OPTIONAL BUT RECOMMENDED. With a food processor or blender, purée a portion (2-4 ladles of the chili (minus the chicken) to thicken it). Add back the purée to the crockpot.
3) Stir back in the shredded chicken and cilantro. Continue to simmer on low in the crockpot to reach temperature.
4) Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
If your crockpot cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crock pot. Your chicken could be ready to shred in as little as 2 hours if cooked on high in your crockpot.
⭐️ For a thicker chili, start with half the amount of broth (2 cups) and add more at the end if the chili is too thick for your liking.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.
Amount per serving (6 servings total) without toppings—
Saturated Fat: 1g
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