The Best & Easiest Crockpot White Chicken Chili
This EASY Crockpot White Chicken Chili is a hit in our house! Dumping everything in the crockpot (and only taking out the chicken to dice) makes this one of the easiest meals to throw together on a busy day. Make this in the morning or during lunch time and you have a meal you can set and forget until dinner time!This recipe makes a lot, so I save this recipe for our Friday night meal. Then it lasts us all weekend! No cooking during the weekend? Yes, please!
Equipment
- Crockpot
Ingredients
- 2 tbsp Olive Oil
- 2 Chicken Breasts
- 10 oz bag of Frozen Corn or canned
- 5 cans of White Beans drained and rinsed I use a mix of Northern, Cannellini, or Navy
- 2 cans of Diced Green Chilis
- 3 32 Ounce Boxes Chicken Broth
- 2 cups Heavy Cream
- 2 teaspoons Cumin
- ½ to 1 teaspoon Chili Powder depending on desired spice level
- 1 teaspoon Garlic Powder (plus a pinch for seasoning each side of the chicken)
- 1 teaspoon Onion Powder (plus a pinch for seasoning each side of the chicken)
- 1-2 teaspoon Salt to taste (plus a pinch for seasoning each side of the chicken)
- ½ teaspoon Pepper to taste (plus a pinch for seasoning each side of the chicken)
Instructions
- Sprinkle a pinch of salt, pepper, onion powder, and garlic powder on the chicken (optional: add a pinch of paprika too for added flavor!). Then add to the crockpot.
- Drain and rinse the beans.
- Then add the beans and all other ingredients EXCEPT the heavy cream to the crockpot.
- Add the lid on your slow cooker and set on HIGH for 3-4 hours ensuring the chicken is cooked through.
- Remove the chicken and either dice into bite size pieces or shred. (I prefer dicing because it’s easier to eat. But if you want to shred it, add to stand mixer or use a hand mixer for super simple shredding).
- Add chicken back to the crockpot and put on warm. Add the heavy cream and stir well combining.
- All done – enjoy!