Ingredients:
- 1 pound boneless, skinless chicken breasts (approximately 2 large breasts)
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1-2 fresh jalapeños, seeded and minced (use 1 for a milder chili)
- 1 shallot or 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of dried oregano
- 2 cups chicken broth
- Juice of 1/2 small lime
- 1/4 cup milk (any kind)
- 1 tablespoon all-purpose flour (or gluten-free flour if needed)
Optional Toppings:
- Green Tabasco sauce
- Verde sauce
- Lime wedges
- Tortilla chips
- Shredded cheese
- Chopped cilantro
- Sour cream
Instructions:
- Add the chicken breasts, drained and rinsed Great Northern beans, diced green chiles, minced jalapeños, chopped shallot (or onion), and minced garlic to your crockpot.
- Incorporate the spices: cumin, salt, pepper, and dried oregano.
- Pour in the chicken broth, lime juice, and milk.
- Stir the ingredients well to combine everything.
- Gently sprinkle the flour over the chili mixture in the crockpot. Don’t stir it yet.
- Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours.
- Shredding the Chicken and Thickening the Chili (After Cooking):
- Once the cook time is complete, carefully remove the lid and take out the chicken breasts.
- Using two forks, shred the chicken into bite-sized pieces.
- While shredding the chicken, for a thicker chili consistency, use an immersion blender to puree about a third of the chili in the crockpot. Alternatively, if you don’t have an immersion blender, transfer a few ladlefuls of the chili to a blender or food processor and pulse a couple of times. Then, return the puréed mixture to the crockpot.
- Add the shredded chicken back to the crockpot and stir to combine with the chili.
Serving:
- Serve the crockpot white chicken chili hot.
- Let everyone customize their bowls with their favorite toppings. Some options include green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, and sour cream.
Tips:
- For a spicier chili, keep the seeds in the jalapeños or add a pinch of cayenne pepper.
- You can substitute chicken thighs for the chicken breasts. If using thighs, increase the cooking time by 30 minutes to 1 hour on either setting (high or low).
- To make the chili ahead of time, cook it on low for up to 8 hours before serving. Shred the chicken and thicken the chili as instructed just before serving.
Enjoy this easy, flavorful, and healthy Crockpot White Chicken Chili!
