Oh boy, do I have a treat for you today! If you’re looking for something warm, comforting, and downright delicious, my Homemade Crockpot White Chicken Chili is calling your name. This recipe has been a staple in my kitchen for years, and let me tell you, it never disappoints. I first stumbled upon it during one of those chilly winter nights when all I wanted was something hearty to warm me up. I remember curling up on the couch with a big bowl, feeling like a cozy hug was wrapped around me.
What I adore about this chili is how it effortlessly combines tender chicken, creamy white beans, and savory spices, all simmered together in a dreamy broth. Plus, the best part? You toss everything in the crockpot and let it do all the heavy lifting while you kick back and relax. So, let’s dive into the deliciousness, shall we?
What’s in Homemade Crockpot White Chicken Chili?
Boneless, skinless chicken breasts: These are the star of the show! They get super tender and juicy while soaking up all the flavors of the broth.
White beans: I prefer using either cannellini or great northern beans; they’re creamy and add such a wonderful texture to the chili.
Corn: Oh, sweet corn brings a burst of sweetness and adds a delightful crunch to every spoonful.
Onion: Diced onion adds aromatic sweetness that just makes everything taste better. I like to use medium yellow onions for this recipe.
Garlic: Because garlic makes everything delicious! It offers that savory punch we all crave.
Chicken broth: For moisture and depth of flavor, I always go for low-sodium broth so I can control the seasoning.
Ground cumin: This spice adds that warm, earthy note that makes the chili comforting and homey.
Chili powder: A classic! It brings the necessary zing, balancing the flavors perfectly.
Salt and black pepper: Simple yet essential, they enhance the overall flavor profile.
Sour cream: This creamy goodness is a must for topping. It brings a cooling element that pairs beautifully with the spices.
Fresh green onions: These add a nice fresh crunch and a pop of color on top.
Crispy tortilla strips: My secret weapon! They add a satisfying crunch when served alongside or sprinkled on top of your bowl.
Is Homemade Crockpot White Chicken Chili Good for You?
Absolutely! This chili not only delivers on flavor, but it’s also packed with nutrition.
Chicken: Packed with protein, it’s a fantastic lean meat choice that keeps you feeling full and satisfied.
White beans: They are a great source of plant-based protein and fiber, aiding in digestion and offering prolonged energy levels.
Corn: Besides being tasty, corn has antioxidants and fiber, which is a bonus for your health.
Now, while the ingredients are generally healthy, keep in mind the sour cream is optional; feel free to swap it with Greek yogurt for a lighter touch. For those who like a little kick, just remember to add your spices wisely—too much can overwhelm the other flavors.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) white beans (cannellini or great northern), rinsed and drained
– 1 can (15 oz) corn kernels, drained
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 cup sour cream (for topping)
– 1/4 cup fresh green onions, chopped (for garnish)
– Crispy tortilla strips (for serving or garnish)
(serves 4-6)
How to Make Homemade Crockpot White Chicken Chili?
1. Place the boneless chicken breasts at the bottom of the crockpot.
2. Add the white beans, corn, diced onion, minced garlic, chicken broth, cumin, chili powder, salt, and black pepper on top of the chicken.
3. Stir gently to combine the ingredients, ensuring the chicken is submerged in the broth.
4. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir.
6. Serve the chili hot, topped with a dollop of sour cream, chopped green onions, and crispy tortilla strips for added crunch.
Chili Wonders Await!
This chili is perfect for meal prep. Make it ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 3 months—great to have on hand for those busy weeknights or lazy weekends. And if you’re feeling adventurous, toss in some diced jalapeños for a spicy kick or top it with avocado slices.
So, what are you waiting for? Grab your crockpot and give this heavenly chili a whirl! I can’t wait for you to love it as much as I do. Don’t forget to share your chili creations or funny moments in the kitchen—I always love hearing your stories!
