Crockpot White Chicken Chili

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Crockpot White Chicken Chili

Crockpot White Chicken Chili is such an easy dinner idea. Your slow cooker does most of the work and you are left with a creamy and delicious soup that makes for a filling dinner.

Prep Time5

Cook Time3

Total Time3 5

Servings: people

Calories: 406kcal

Author: Lisa Longley

Ingredients

1 pound boneless skinless chicken breasts (453.592 grams)
4 cups low-sodium chicken broth (946.353 ml)
1 small yellow onion diced
1 jalapeño diced fine with seeds and ribbing removed
10 ounces green chiles undrained (two 5 ounces cans)
2 cloves garlic minced
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons unsalted butter (14 grams)
3 tablespoons all-purpose flour (22.5 grams)
1/2 cup low fat sour cream (113.5 grams)
1/2 cup half and half (118.294 ml)
30 ounces great Northern beans drained and rinsed, or cannellini beans (850 grams)
15 ounces canned corn drained (432 grams)

Instructions

In the base of a slow cooker, combine the chicken, chicken stock, onion, jalapeño, green chiles, garlic, oregano, cumin, salt, and black pepper. Cook on low for 6 hours or on high for 3 hours.
1 pound boneless skinless chicken breasts, 4 cups low-sodium chicken broth, 1 small yellow onion, 1 jalapeño, 10 ounces green chiles, 2 cloves garlic, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
After 3 hours (if on high) or 6 hours (if on low), pull 2 cups of liquid from the slow cooker. Melt the butter in a small saucepan. Whisk in the flour until smooth. Slowly add the liquid from the crockpot. Start by adding about 2 tablespoons at a time (no need to measure) adding more once the liquid you just added is fully whisked in. The adding of liquid should take you more than 30 seconds, but less than 2 minutes.
3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
Add the roux you just made to the slow cooker and stir to combine.
Remove the chicken from the slow cooker and shred it. Return it to the slow cooker with the sour cream, half and half, beans, and canned corn. Allow everything to warm up, about 2 minutes with the slow cooker on low. Taste the soup and add more salt and pepper to taste. Serve and enjoy.
1/2 cup low fat sour cream, 1/2 cup half and half, 30 ounces great Northern beans

Nutrition