Chili (especially when made in a Crock-Pot) is an easy meal that feeds a crowd! This white chicken chili recipe is a twist on traditional chili because it’s made with chicken and chicken stock. The ingredients are hearty enough to keep you full, yet don’t have the heaviness that red chili can have. And it’s perfect for a day when dinner needs to be prepared in the morning. And by “prepared” I mean dump a bunch of ingredients in a Crock-Pot and turn it on. Have I piqued your interest yet?
Fall can be a busy season. Whether you have a few children or many, homeschool or traditional school, work outside the home or inside it, fall is the start of new schedules and commitments. Having a meal that can be prepped before leaving the house on a busy day is life-giving to a busy parent. It assures a warm, healthy meal is ready to be dished out when hungry bellies arrive in the kitchen at mealtime. And it takes the stress out of the scramble so that mom can focus on loving on her tiny people after a long day. Everyone wins!
You can easily cook your own chicken for this recipe in an Instapot, oven, stove top, or Crock-Pot . But I like to use rotisserie chicken that I find at Costco. They even have packets of chicken already pulled off the bone in a vacuum sealed bag. You literally can not get much easier than that.
You’ll want to be sure to drain your corn and beans. And RINSE your Great Northern Beans to remove the extra starch and sodium.
And be sure to include lots of garnishes! I highly recommend freshly shredded pepper-jack, avocado, chopped cilantro, sour cream (if you are a sour cream lover). And add a big squeeze of lime over the entire crockpot just before serving. This will take your white chicken chili experience up about 27 notches. Promise!
Crock-Pot White Chicken Chili
- 1 Medium Onion Diced
- 2 Cups Cooked Chicken Shredded
- 2 Cans Great Northern Beans Drained & Rinsed
- 1 Can Corn Drained
- 1 4 oz Can Green Chilies
- 1/2 Tsp Cumin
- 1/2 Tsp Oregano or Italian Seasoning
- 32 oz. Chicken Broth or Stock
- Salt & Pepper To Taste
- 1 Lime
- In the Crock-Pot, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin, and oregano. Stir to combine all of the ingredients and then add the chicken broth.
- Cook on low for 4-6 hours.
- Add juice from one whole lime.
- Serve with sour cream, chopped cilantro, freshly shredded pepper-jack cheese, avocado, and tortilla chips.
If you’re interested in learning more about our family, check out Meet Tanna From Megavan Mama.
And check out more fun chili recipes here!