Crock Pot White Chicken Chili
This Crock Pot White Chicken Chili offers a hearty and convenient meal with minimal effort. Frozen chicken breasts are slow-cooked with a blend of white and black beans, diced tomatoes, corn, salsa verde, and green chilies, creating a flavorful, comforting dish. Fresh lime juice and cilantro finish it perfectly.
Equipment
- 1 Slow Cooker (Crock Pot) Essential for this recipe's convenience.
- 1 Can Opener For opening various canned ingredients.
- 1 Cutting Board For chopping green onions and cilantro.
- 1 Chef's knife For preparing fresh garnishes.
- 1 Ladle For serving the chili.
Ingredients
Main
- * 2 frozen chicken breast
- * 1 15.5 ounce can black bean, drained
- * 1 15.5 ounce can white bean, drained
- * 1 14.5 ounce can diced tomato
- * 1 14 ounce can chicken broth
- * 1 15.25 ounce can corn, drained
- * 1 cup 8 ounce salsa verde
- * 1 4 ounce can diced green chilie
- * 2 green onion chopped
- * 1 tablespoon lime juice
- * 1/2 teaspoon cumin
- * 1/4 cup chopped fresh cilantro
Instructions
- Gather all canned ingredients: black beans, white beans, diced tomatoes, chicken broth, corn, and diced green chilies.
- Drain and thoroughly rinse the black and white beans to reduce sodium and improve texture.
- Drain the canned corn.
- Place the frozen chicken breasts at the bottom of your slow cooker.
- Add the rinsed black beans, white beans, undrained diced tomatoes, chicken broth, drained corn, salsa verde, and diced green chilies to the slow cooker.
- Sprinkle in the cumin, ensuring it's evenly distributed.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker. Stir in the lime juice and chopped green onions.
- Stir in the fresh chopped cilantro just before serving. Serve warm with your favorite toppings.
Notes
For optimal flavor, use fresh lime juice and cilantro, adding the latter at the very end to preserve its vibrant aroma. The chicken will be fork-tender and easy to shred directly in the pot. If preferred, remove, shred, then return to the chili. To enhance, consider toppings like diced avocado, a dollop of Greek yogurt (as a healthier sour cream alternative), or crumbled tortilla chips for texture. Adjust cumin and green chili amounts to personal spice preference. A quick sear on the chicken before adding to the slow cooker can add depth of flavor, though not strictly necessary.