White Chicken Chili Crockpot Recipe
This wonderful chili is perfect for a cold night when all you want to do is warm up your body and soul. The recipe is clean eating and easy to make in your slow cooker!
Servings: 11 servings
Calories: 315kcal
Ingredients
- 1 lb. boneless, skinless chicken breast
- 16 oz. canned diced tomatoes (no salt added, or sub with 1 lb. fresh, chopped tomatoes)
- 64 oz. Great Northern beans (low sodium)
- 4 oz. can fire roasted green chilies
- 3 cups yellow onions diced
- 6 medium cloves garlic minced
- 1 tbsp. olive oil
- ¼ cup chili powder
- 2 tsp. ground cumin
- 1 ½ cups chicken stock, reduced sodium
- 1 cup grated cheddar (or Mexican blend for a lighter cheese flavor)
- salt and pepper to taste
Instructions
- Sauté the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.
- Put the tomatoes, chicken, beans, chiles, chili powder and cumin into the slow cooker. Once the onions and garlic are cooked, add them as well with 1 ½ cups of chicken stock. Stir well.
- Cook the chili 4-5 hours on high or 6-8 hours on low.
- About an hour before serving, add the 1 cup of cheddar cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
- Add optional toppings if you so choose.
- Note: If you use cooked chicken, this meal comes together very quickly in a soup pot or large skillet.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Calories: 315kcal | Carbohydrates: 39g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 223mg | Potassium: 892mg | Fiber: 9g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 9.3mg | Calcium: 192mg | Iron: 3.9mg