Comforting Crockpot White Chicken Chili

Shred Chicken: Remove the chicken from the Crockpot, then dice or shred it up.

Return Chicken to Crockpot with Pinto Beans: Add the chicken back to the Crockpot along with the drained and rinsed pinto beans.

Finish Cooking: Cook the chili for an additional 30 minutes.

Add Salt & Garnishes: Add salt to taste and garnish your chili with smoked gouda cheese, avocado slices and green onions, if desired. Serve warm and enjoy!

Tips for Success

While cooking this chili is by no means difficult, there are ways to make the process even easier. Just keep in mind these quick tips and tricks.

• Cook on Low: The low and slow cooking method is a big reason why this chili is so flavorful. It also ensures that your chicken comes out tender and juicy. I don’t suggest trying to cook your chili on a higher setting to speed things up – the result is well worth the wait, my friend.
• Know Your Slow Cooker: Not all slow cookers and Crockpots are exactly the same. If yours tends to cook things more quickly than most recipes instruct, you can check on your chili a little early.
• Make it Thicker: If you like a thicker chili, reduce the amount of water you add by half. If you’d like to thin it out, you can stir in a couple tablespoons of chicken broth at a time after it’s cooked until it reaches your ideal consistency.

Topping Ideas

The more toppings, the merrier (in my humble opinion). Feel free to load up your chili with one or more of the following fixings!

• Jalapeño Slices
• Chopped Herbs
• Lime Wedges
• Tortilla Chips
• Nonfat Sour Cream
• Plain Greek Yogurt
• Oyster Crackers
• Diced Tomatoes

Serving Suggestions

Want to pair your chicken chili with an equally cozy side dish? I’ve got some great options right here!

• Serve with Loaded Sweet Potato Wedges: A cross between sweet potato fries and loaded nachos, these Loaded Baked Sweet Potato Wedges are piled with bacon, cheese, a touch of chili powder and more. You won’t be able to stop eating them!
• Pair with Chips and Dip: There are tons of Southwestern dips that go great with this meaty chili – bean dip, corn dip, ranch dip – I could go on. No matter which dip you’re craving, you’d be wise to pair it with these Easy Homemade Pita Chips. Yum!
• Serve with Bread: Whether it’s garlic bread, cornbread or something in between, it’s bound to be a wonderful partner for your Crockpot chili.

How to Store and Reheat Leftovers

Like most chili recipes, this one’s great for making in advance. It stays good for up to 5 days in an airtight container! Just be sure to store it in the fridge once it has cooled to room temperature.

While you can use your Crockpot to keep this chili warm before serving it, I don’t recommend using it to reheat leftovers. Instead, heat your chili over a medium heat burner on the stove until it’s warm. Add some extra chicken broth to compensate for lost liquid during the storage process.

Can I Freeze Chicken Chili?

You can indeed! Place it in a freezer-safe container, leaving enough extra room for the liquid to expand while it freezes. Seal the container and store your chili in the freezer for up to 2 months. Thaw it out in the fridge overnight before reheating it.

Print

Easy Crockpot White Chicken Chili

---

Description

Hearty veggies, fluffy quinoa and tender white-meat chicken are infused with Southwestern flavor in this hearty Crockpot White Chicken Chili! Winter meals have never been so comforting and delicious.

Scale
1x2x3x

Ingredients

• 1.5 lbs. boneless chicken breasts
• 4 cups low sodium chicken broth
• 2 cups water
• 1 cup diced red onion
• 1 1/2 cups frozen corn
• 1/2 cup quinoa
• 7 oz can diced green chilis
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 1/3 cup fresh cilantro, diced
• 15 oz. low sodium pinto beans, drained and rinsed
• salt to taste
• 3/4 cup shredded smoked gouda cheese
• 1/4 cup diced green onions
• 1 avocados, sliced

Instructions

1. In a crock pot add, the chicken breast, chicken broth, water, red onion, frozen corn, quinoa, diced green chilis, garlic cloves, cumin, fresh cilantro. Stir, cover, and cook on LOW for 5 hours.
2. Remove chicken, dice or shred. Add back to crock pot with pinto beans. Cook an additional 30 minutes, salt to taste, and serve.
3. Top with optional garnish of smoked gouda cheese, avocado, and green onions.

---

Notes

Makes 8-10 servings

Keywords: chicken chili, white chicken chili slow cooker, crockpot chicken chili

More Winter Chili Recipes

If you like this healthy homemade chili, you’re sure to love the recipes below just as much!

DON’T MISS A RECIPE ->

FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN | INSTAGRAM