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Crockpot White Chicken Chili

This Crockpot White Chicken Chili is a comforting, spicy stew made with tender chicken breasts, creamy white beans, and smoky green chiles. It’s cooked slowly until flavors meld into a fragrant, slightly thickened broth with a bright, citrusy finish, resulting in a warm, hearty dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 can white beans 15 oz, drained and rinsed
  • 1 can chopped green chiles 4 oz, mild or spicy as preferred
  • 4 cups chicken broth low-sodium preferred
  • 1 teaspoon cumin seeds or ground cumin toast for flavor
  • 4 cloves garlic minced
  • 1 lime lime juice freshly squeezed, about 2 tablespoons
  • a handful cilantro chopped, optional

Equipment

  • 6-quart slow cooker
  • Sharp knife and cutting board
  • Skillet or small frying pan
  • Whisk or stirring spoon

Method
 

  1. Start by chopping your chicken into small, even pieces and set aside. In a skillet over medium heat, add a teaspoon of oil and toast the cumin seeds or ground cumin until fragrant, about 30 seconds. Add the minced garlic and cook until it’s fragrant, just about 30 seconds to a minute, filling your kitchen with a warm aroma.
  2. Place the chopped chicken into your slow cooker, then pour in the chicken broth. Add the drained white beans and chopped green chiles. Stir in the toasted garlic and cumin mixture to layer in those deep, toasted flavors. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours, until the chicken is tender and the flavors meld beautifully.
  3. Halfway through cooking, check that the chili is gently bubbling and the chicken is cooked through. If it looks too watery, remove the lid and turn the slow cooker to high for the last 30 minutes to help it thicken. If it’s too thick, add a splash more broth and stir to loosen it up.
  4. About 15 minutes before serving, stir in the freshly squeezed lime juice, which brightens the dish with a citrusy punch. If you like, add chopped cilantro for a fresh, herbal note. Taste and adjust with salt or pepper as needed.
  5. Once the chili has thickened slightly and is fragrant, turn off the slow cooker. Let it rest uncovered for about 5 minutes so the flavors can settle. Serve hot in bowls, garnished with extra cilantro, shredded cheese, or your favorite toppings for a cozy, satisfying meal.

Notes

Feel free to customize with your favorite toppings or adjust spice levels by adding more or less green chiles or jalapeños. This chili tastes even better the next day and freezes well for meal prep.