Slow Cooker White Chicken Chili
Savor the delicious flavors of this White Chicken Chili recipe by tossing it in a Crock Pot in the morning, then coming home to a warm and healthy meal in the evening. This slow cooker recipe is so easy to make and loaded with flavor from fresh jalapenos, green chilies and spices. This is a must-make fall and winter recipe, that your family will request over and over again!
Video
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 jalapeno, seeded and minced
- 4 cloves garlic, minced
- 2 pounds ground chicken
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 15 ounce can cannellini beans, drained & rinsed
- 15 ounce can great northern beans, drained & rinsed
- 7 ounce can diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn
- ½ cup lime juice, fresh-squeezed
Optional Toppings
- lime, sliced into wedges
- sour cream
- avocado, sliced
- jalapeño, sliced
- fresh cilantro, chopped
Instructions
- Add the olive oil to a large skillet, or dutch oven, on the stove over medium-high heat.
- When the oil is hot, add the onion and jalapeno, cook for 4-5 minutes
- Add the minced garlic and cook for an additional minute.
- Transfer everything from the skillet to a slow cooker.
- Place the same skillet back on the stove over medium-high heat and add the two pounds of ground chicken.
- Crumble and cook, until the chicken is no longer pink, about 7-9 minutes.
- Season the chicken with the cumin, oregano, chili powder, salt and pepper, then transfer it to the slow cooker.
- Drain and rinse the cannellini beans and great northern beans, then add them to the slow cooker.
- Add the entire can of diced green chilies, along with the chicken broth and frozen corn. Stir to combine all of the ingredients.
- Cover and slow cook on high for 3-4 hours, or on low for 6-8 hours.
- After the chili has slow cooked, open the lid and stir in the lime juice before serving.
- Serve the chili with the optional toppings of your choice.
Notes
- To make this recipe on the stove top, refer to the blog post above for the full instructions.
- To make keto white chicken chili – omit the two cans of beans and the frozen corn. This will reduce the total carbs per serving from 31 grams, down to 7 grams, and the net carbs down to 5 grams per serving.
- Using the ingredients shown above, this recipe is naturally gluten free and dairy free, without any toppings.
- This recipe has a mild-to-medium spice level, depending on how sensitive you are to spice. To reduce the spice, omit the jalapeno. To increase the spice, add 1 serrano pepper, diced and seeded, with the jalapeno, or add 1 teaspoon cayenne pepper with the other spices.
- If you want to thicken the broth of the chili, I recommend adding a cornstarch slurry at the end. Combine 1 tablespoon cornstarch with 1 tablespoon water, or chicken broth. Pour this mixture into the chili after the cooking time and stir to combine.
- Leftover chili can be stored in an airtight container in the fridge for up to 6 days.
- The chili can be reheated in a pot on the stove over medium-high heat for 8-10 minutes, or until heated through.
- You can also add the chili back to a slow cooker and reheat on low for 1 hour.
- To reheat the chili in the microwave, place a single serving of chili in a microwave-safe bowl. Microwave for 2-3 minutes, or until heated throughout.
- You can freeze leftover chili for up to 4 months. After the chili is cooked, let it cool before moving it to the freezer. Once cooled, transfer the chili to a freezer safe Ziplock bag. Flatten the chili in the freezer bag for quicker and easier defrosting. When it’s time to defrost the chili, I recommend placing it in the refrigerator for 8-10 hours to thaw. After it’s thawed, place it back in a slow cooker on low heat for 3-4 hours to reheat. You can also reheat the chili in a pot on the stove over medium heat for 20-30 minutes.
Nutrition Facts
Serving 4servingCalories 330kcal (17%)Carbohydrates 31g (10%)Protein 29g (58%)Fat 12g (18%)Saturated Fat 3g (15%)Polyunsaturated Fat 2gMonounsaturated Fat 6gTrans Fat 0.1gCholesterol 100mg (33%)Sodium 1005mg (42%)Potassium 946mg (27%)Fiber 8g (32%)Sugar 3g (3%)Vitamin A 195mg (4%)Vitamin C 14mg (17%)Calcium 98mg (10%)Iron 4mg (22%)
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