CrockPot White Chicken Chili

CrockPot White Chicken Chili is an easy, healthy, and hearty slow cooker chicken chili recipe that's full of familiar yet craveable flavors.

Prep Time 10

Cook Time 4 30

Total Time 4 40

Course Soup

Cuisine American, Mexican

Keyword dairy free, gluten free

Method Crock Pot, Slow Cooker

Servings

Calories 295kcal

1 lb chicken breasts
15 oz can great northern beans drained and rinsed
4 oz can diced green chiles
1 - 2 jalapenos seeded then minced, use 1 made for a mild chili
1 onion or shallot chopped
2 cloves garlic minced
1-1/2 teaspoons cumin
1 teaspoon salt
1/4 teaspoon pepper
big pinch dried oregano
2 cups chicken broth
1/2 small lime
1/4 cup milk any kind
1 Tablespoon flour
Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover then cook on LOW for 4 hours or until chicken shreds easily.
Remove chicken from crock pot then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.

To make freezer packs: Add all the ingredients for the CrockPot White Chicken Chili into a gallon freezer bag then remove as much air as possible and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw then pour into the crockpot and cook according to recipe directions.
To prep the night before: Add all the ingredients into the removable crock portion of your CrockPot then place in the refrigerator overnight. Let the CrockPot sit at room temperature for 30 minutes then pop it into the base and cook according to directions.