Crock Pot White Chicken Chili

My dearest Crock Pot, I am grasping onto you for the remaining few weeks that it is acceptable to use you! Soon, warmer weather will be knocking on my front door, and I will welcome it with EXTREMELY open arms, but I will store you away, my Crock Pot friend, until next fall with sadness. One of the very few sad points about winter ending.

Emphasis on FEW. I am sooooo ready for winter to be over. Especially after this week in Kansas…we were hardcore teased with some B-E-A-utiful weather a week or so ago, and then BAM, it’s like Kansas chuckled in all our naive faces as it dropped its temperature into the twenties and poured down buckets of rain for an entire week straight. We get ittttttttt, it’s not quite spring yet. Just STAAHHPP.

I have hope…as mid April approaches, warm weather has to be on its way. My warm-weather-loving brain is so excited for spring and summer, but my fall/winter food loving brain is slightly sad. My seasonal weather preferences and seasonal food preferences are in total contrast with each other. I LOVE cold weather food, but the cold weather itself…? False.

So I am posting this yummy chili with happiness and sadness in ma brain. Happiness that the warm weather is finally coming back, but sadness that my Crock Pot and soup pots will be taking a five or sixth month vacation, collecting dust in my kitchen cabinets.

Maybe I’ll cheat and pull it out early every now and then. And maybe I’ll cheat with this chili… It’s a super easy recipe with tons of flavor, and it’s really easy to make! One thing I really like about this Crock Pot chili is that is uses raw, rather than rotisserie, chicken. I find a lot of white chicken chili recipes that use rotisserie chickens, which is totes fine (I’m a big fan of rotisserie chicken), but when making this Crock Pot chili, I love getting that extra layer of flavor that comes from cooking the chicken in with everything else.

What else goes in the pot with the chicken?

• White beans
• Canned chilies
• Onion
• Garlic
• Jalapeno
• Frozen Corn
• Chicken stock
• Cumin and salt

And you literally throw all that goodness in there together, stir it up, and let it go. Top each bowl with tasty toppings liiikkkeeeeeee a mixture of cheese, sour cream, avocados, cilantro, sour cream, tortilla chips…stop me now cause I’ll keep goin’…You can throw some of this yumminess on there or you can just eat it plain. I’ve had it both ways, and I love it both ways!

You know what I just realized? I’m going to be a rebel and pull my Crock Pot out a TON in July, because I am planning on stocking my freezer to its tiny little brim with a million and one Crock Pot dump recipes that I’m planning to “cook” and eat on a daily basis once baby Ford is here.

Yaasssss, we only must part for a few months, my slow cooker companion. One of the big recommendations I’ve read online and heard from family and friends is to have meals upon meals upon meals prepared before you have your baby because the last thing you want to do when you REAL tired is get all up in that kitchen and cook dinner. So I am planning on taking a weekend (or several) and prepping a storm of freezer-friendly dump meals.

If anyone has any yummy suggestions, send ’em my way 😀.

Enjoy these last few weeks of chilly weather, friends! Unless it’s already warm where you are, in which case…I resent you.

Crock Pot White Chicken Chili

This super simple white chicken chili will simmer away effortlessly in your Crock Pot all day, leaving you with a delicious and flavorful dinner several hours later!

• Author: Annie Chesson
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

• 3 chicken breasts, seasoned with salt and pepper
• 2 cans great northern beans, 15.5 oz each
• 1 can mild green chilies, 4 oz
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, rib and seeds removed, minced
• 2 cups frozen corn
• 1 32 oz box chicken stock (4 cups)
• 2 tablespoons cumin
• 1 teaspoon salt (plus extra to taste at the end)
• 1 lime, juiced
• Optional toppings, including cheese, sour cream, cilantro, avocado, lime juice, and tortilla chips

Instructions

1. Add all ingredients except the lime juice and toppings to your Crock Pot, stir to combine, place the lid on the crock pot, and cook on low for 6 hours.
2. Remove chicken breasts. Shred them using two forks and add the shredded chicken back in with the chili.
3. Add your lime juice and season to taste with salt and pepper.
4. Add any toppings that you would like to each individual bowl and serve!

Notes

If you don’t want any spice, omit the jalapeno.

If you want more spice, leave the ribs and seeds in the jalapenos.

Nutrition

• Serving Size: 2 cups
• Calories: 404
• Sugar: 6
• Sodium: 855
• Fat: 13
• Carbohydrates: 42
• Fiber: 10
• Protein: 32

If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!

In the mood for more yummy Crock Pot recipes? Check these out:

Crock Pot Moroccan Lentil Soup [Vegan]

Crock Pot Spaghetti Sauce

Easy Crock-Pot BBQ Chicken