Slow-Cooker Crockpot White Chicken Chili
The Slow Cooker Chili is a quick and healthy recipe with white beans, juicy shredded chicken, shredded cheese, and you can even add cream cheese. This is dish is perfect for meal prep or weeknight dinners and is also freezer friendly.
Servings 5 servings
Calories 342kcal
Equipment
Ingredients
- 1 pound skinless chicken breasts
- 1 16 oz can navy beans drained
- 1 16 oz can Great Northern beans drained
- 3 garlic cloves, minced
- 1 cup chopped onion
- 1 cup chicken broth
- 1 16 oz can diced tomatoes and chilis drained
- ⅓ cup whole kernel corn I used frozen.
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
Chili Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper Optional for spicy.
- salt and pepper to taste
Instructions
- Season the chicken breasts with the chicken seasoning, salt, and pepper.
- Add all of the ingredients (except the cheese) to the slow-cooker.
- Cook on low for 6-7 hours, high for 3-4 hours until the chicken turns white and is tender.
- Remove the chicken from the slow-cooker and shred. Return the chicken to the crockpot.
- Stir well to combine. Add the cheese to the slow-cooker. Stir. Allow the chili to cook for an additional 30 minutes or until the cheese is melted.
- Serve!
Notes
You can substitute the chicken seasoning for ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, and salt and pepper to taste.
I like to wait until the dish has been prepared to add salt and pepper. That way I can taste repeatedly and adjust accordingly. This results in making sure the dish isn’t too salty. You can always add more, you can’t take it back when you have used too much.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 23g | Protein: 32g | Fat: 9g