You ladies love easy, and this crockpot white chicken chili is it! A few weeks ago I had asked if you all wanted more crockpot and instant pot (on sale now) recipes and you went nuts. I mean, who doesn’t want to through stuff in the crockpot in the morning and call it a day. It makes dinner time so much less stressful and everyone is happier.
I remember when I was growing up, chili was not one of my favorite foods. I didn’t care for it. I remember asking my mom to make chili “without the beans” and she’d say, “Melissa, chili has beans.” So she’d leave them in and I’d scoop them out. Ha! I don’t know why, but I wasn’t a fan.
Fast forward to today and I love them. I love them in soups, chilis, on my burrito bowls.. all the things, especially this crockpot white chicken chili! Beans are a great source of fiber and protein. I’m thankful my girls eat them.
So if you’re using a crockpot that doesn’t have a sauté feature, there is one step before dumping everything into the crockpot. You’ll need to sauté the garlic and onions first, but it goes really fast. Then rest is simply add in the remaining ingredients into the crockpot.
Soups are one of my absolute favorite things to eat in the winter. I find that they are pretty simple, and just hit the spot. They’re nourishing, warm and usually full of healthy ingredients like veggies, broths and good proteins! Here are some of our other favorite soups from the blog.
Crockpot White Chicken Chili
Equipment
- Crockpot or Instant pot
Ingredients
- 1 lb chicken breasts
- 1-2 qt chicken broth (use 2 if you like your soup more "brothy")
- 2 7 oz cans of mild green chilis
- 2 cans white (great northern) beans (drained & rinsed)
- 1 onion (diced)
- 1 Tbsp minced garlic
- 1.5 Tbsp. cumin
- 1.5 tsp. oregano
- salt and pepper to taste
- 1-2 Tbsp avocado or olive oil
- 1/3 cup sour cream (more for topping)
- diced avocado (optional)
- chopped cilantro (optional)
- tortilla chips (optional)
- shredded cheese (optional)
Instructions
- Heat the oil in a pan over a medium high heat. (If you have a saute feature, do this right in the crockpot or instant pot.)
- Once hot, add in the garlic and onion and saute until onions are translucent.
- Add in the cumin, oregano, a little salt and pepper (about 1/2 tsp each) and stir to combine.
- To a crockpot or instant pot, now add the chicken, beans, green chilis, broth, and onion mixture.
- Stir to combine.
- Set the crockpot to low for for 6-8 hours or high for about 4 hours. If using an instant pot, I'd do manual for about 20 minutes.
- About 10 minutes before you want to eat, add in the sour cream and then shred the chicken right in the crockpot. Stir to combine. Taste and add more salt and pepper if needed.
- Serve with fresh cilantro, avocado, extra sour cream and tortilla chips!
