This easy White Chicken Chili is a creamy and nutritious meal that’s perfect for busy nights. Made with simple, common ingredients, it warms you up with every spoonful. The dish features tender chicken and hearty beans, making it a satisfying choice for dinner. Enjoy its flexibility by adding your favorite toppings!
Ingredients Needed:
- 3 skinless, boneless chicken breasts (about 1 1/2 pounds)
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 2 tsp. dried oregano
- 1/2 tsp. paprika
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- Black pepper, to taste
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 (4-ounce) cans chopped green chiles
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 Tbsp. masa harina
- 1 (10-ounce) bag frozen corn
- Grated Monterey Jack cheese and chopped avocado, for topping
- Lime wedges, for serving
How To Cook White Chicken Chili Crockpot :
- Prepare the Chicken: Place the chicken breasts in a 6- to 8-quart slow cooker.
- Mix Spices: In a small bowl, combine the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a few grinds of black pepper. Sprinkle this spice mixture over the chicken.
- Add Remaining Ingredients: Add the cannellini beans, chopped green chiles, minced garlic, and chicken broth to the slow cooker. Stir well to combine.
- Cook the Chicken: Cover and cook on low for 7 to 8 hours, or until the chicken is cooked through and easy to shred.
- Shred the Chicken: Remove the chicken from the slow cooker and place it in a medium bowl. Shred the chicken using two forks.
- Prepare the Cream Mixture: In a small bowl, whisk together the heavy cream and masa harina until smooth.
- Thicken the Chili: Return the shredded chicken to the slow cooker along with the cream mixture and frozen corn. Cover and cook for an additional 30 minutes, or until the chili thickens and the corn is heated through.
- Serve: Ladle the chili into bowls and top with grated Monterey Jack cheese and chopped avocado. Serve with lime wedges on the side.
Recipe Tips
- Use Fresh Ingredients: Fresh garlic and spices enhance the chili’s flavor. Avoid using old spices that may have lost their potency.
- Adjust Spice Level: If you prefer a milder chili, reduce the crushed red pepper flakes. You can always add more spice later if needed.
- Shred Chicken Well: Make sure to shred the chicken into small pieces. This helps it mix better with the chili and ensures every bite is flavorful.
- Add Cream Gradually: When mixing in the heavy cream and masa harina, do it slowly. This helps avoid lumps and makes the chili smoother.
- Garnish Generously: Don’t skip the toppings! Adding cheese, avocado, and lime juice not only enhances the taste but also makes the dish look appealing.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover white chicken chili in an airtight container and store it in the refrigerator. The chili will be good for up to 4 days.
- Freeze: Place leftover white chicken chili in a freezer-safe container. Seal it tightly to avoid freezer burn. You can freeze the chili for up to 3 months. When you want to eat it, thaw it in the fridge overnight before reheating on the stove or in the microwave.
- Reheating:
Nutrition Facts
Serving Size: 1 cup (approximately)
- Calories: 312
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 844mg
- Potassium: 870mg
- Total Carbohydrate: 37g
- Dietary Fiber: 9g
- Sugars: 1g
- Protein: 26g
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken And Wild Rice Casserole
- Pioneer Woman Smothered Chicken
- Pioneer Woman Roasted Chicken And Vegetables
- Pioneer Woman Green Chili Chicken
- Pioneer Woman French Onion Chicken Casserole
Pioneer Woman White Chicken Chili Crockpot
Description
This easy White Chicken Chili is a creamy and nutritious meal that’s perfect for busy nights. Made with simple, common ingredients, it warms you up with every spoonful. The dish features tender chicken and hearty beans, making it a satisfying choice for dinner. Enjoy its flexibility by adding your favorite toppings!
Ingredients
Instructions
- Prepare the Chicken: Place the chicken breasts in a 6- to 8-quart slow cooker.
- Mix Spices: In a small bowl, combine the cumin, coriander, oregano, paprika, red pepper flakes, salt, and a few grinds of black pepper. Sprinkle this spice mixture over the chicken.
- Add Remaining Ingredients: Add the cannellini beans, chopped green chiles, minced garlic, and chicken broth to the slow cooker. Stir well to combine.
- Cook the Chicken: Cover and cook on low for 7 to 8 hours, or until the chicken is cooked through and easy to shred.
- Shred the Chicken: Remove the chicken from the slow cooker and place it in a medium bowl. Shred the chicken using two forks.
- Prepare the Cream Mixture: In a small bowl, whisk together the heavy cream and masa harina until smooth.
- Thicken the Chili: Return the shredded chicken to the slow cooker along with the cream mixture and frozen corn. Cover and cook for an additional 30 minutes, or until the chili thickens and the corn is heated through.
- Serve: Ladle the chili into bowls and top with grated Monterey Jack cheese and chopped avocado. Serve with lime wedges on the side.
Notes
- Use Fresh Ingredients: Fresh garlic and spices enhance the chili’s flavor. Avoid using old spices that may have lost their potency.
- Adjust Spice Level: If you prefer a milder chili, reduce the crushed red pepper flakes. You can always add more spice later if needed.
- Shred Chicken Well: Make sure to shred the chicken into small pieces. This helps it mix better with the chili and ensures every bite is flavorful.
- Add Cream Gradually: When mixing in the heavy cream and masa harina, do it slowly. This helps avoid lumps and makes the chili smoother.
- Garnish Generously: Don’t skip the toppings! Adding cheese, avocado, and lime juice not only enhances the taste but also makes the dish look appealing.
Pioneer Woman White Chicken Chili Crockpot