Crockpot White Chicken Chili
This Crockpot White Chicken Chili is the perfect, healthy dish to warm you up in the cold winter months! It's family-friendly, serves many and makes great leftovers for work lunches!
Servings: 6 servings
Calories: 184kcal
Ingredients
- 1-1.5 lb chicken breasts boneless, skinless
- 2 cans Great Northern beans reduced-sodium, rained and rinsed
- 1 can whole corn kernels or 15 oz frozen corn
- 1 4.5 oz can chopped green chiles
- 32 oz chicken broth reduced sodium
- 1 sweet yellow onion medium, chopped
- 3 garlic cloves minced
- Juice of 1 lime
- 1 tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- 1.5 tsp chili powder
- ¼ tsp cayenne pepper
- Black pepper to taste
Optional toppings: avocado slices, plain Greek yogurt, chunky salsa, shredded cheese, and/or tortilla chips
Instructions
- Add chicken breasts, Great Northern beans, corn, green chiles, chopped onion, minced garlic, and spices to the crockpot. Add 32 oz of chicken broth and squeeze the juice of one lime over the top of the mixture, then stir to combine ingredients.
- Cook on high for 3-4 hours, or low for 6-8 hours. (Or once chicken reaches an internal temperature of 165 degrees Fahrenheit.)
- Before removing from crockpot, stir ingredients thoroughly. Use two forks to shred the chicken, and then let cook for another 30 minutes or so.
- Serve hot with desired toppings. Store in the refrigerator in an airtight container for up 3-4 days.
Nutrition
Calories: 184kcal | Carbohydrates: 20g | Protein: 19g | Fat: 3g | Cholesterol: 48mg | Sodium: 658mg | Potassium: 640mg | Fiber: 2g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 18.4mg | Calcium: 34mg | Iron: 1.4mg