Welcome to my cozy kitchen! Today, we’re diving into a delightful bowl of Crockpot Recipes Chicken Chili. This White Chicken Chili is a family favorite, especially on chilly nights. I remember one evening when my son, Jake, came home from school, and the aroma of this chili greeted him. He exclaimed, ‘It smells like heaven in here!’ Trust me, this recipe will have your loved ones saying the same.
Table of Contents
Why You’ll Love It
- It’s a one-pot wonder, making cleanup a breeze.
- You can use rotisserie chicken for a quick meal.
- It’s packed with flavor and perfect for chilly days.
- The leftovers taste even better the next day!
Pure Comfort
This White Chicken Chili is pure comfort in a bowl. It’s creamy, hearty, and full of tender chicken and beans. Plus, it’s a great way to warm up after a long day.
What You Need
- 1 lb 1 lb rotisserie chicken, shredded – You can use any cooked chicken if rotisserie isn’t available.
- 1 1 medium yellow onion, diced – For a sweeter flavor, use a Vidalia onion.
- 2 2 cloves garlic, minced – Garlic powder can be used as a substitute.
- 2 cans 2 cans (15 oz each) white beans, drained and rinsed – Great Northern or cannellini beans work well.
- 1 can 1 can (4 oz) diced green chilies – Adjust the spice level by choosing mild or hot.
- 1 tsp 1 tsp ground cumin – For a smoky flavor, try smoked cumin.
- 1 tsp 1 tsp chili powder – You can use a chipotle chili powder for extra heat.
- 4 cups 4 cups chicken broth – Low-sodium broth is a healthier option.
- 1 cup 1 cup heavy cream – For a lighter version, use half-and-half.
- to taste Salt and pepper to taste – Feel free to adjust based on your preference.
Time to Cook
Prep: 15 minutes | Cook: 6 hours | Total: 6 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, this chili can be made a day in advance.
Steps to Make It
- Start by shredding the rotisserie chicken into bite-sized pieces. You want it to be nice and fluffy, so don’t be afraid to get your hands in there. This will add a lovely texture to your chili.
- In your Crockpot, combine the shredded chicken, diced onion, and minced garlic. Stir everything together until well mixed. The aroma of the garlic and onion will start to fill your kitchen, making it hard to wait for dinner.
- Next, add the drained white beans and diced green chilies to the pot. Mix them in gently, ensuring the beans are well distributed. The colors will start to pop, making it look as good as it tastes.
- Sprinkle in the ground cumin and chili powder, then pour in the chicken broth. Give it a good stir to combine all the flavors. You’ll see the broth start to bubble, which is a great sign that it’s cooking well.
- Cover the Crockpot and set it to low for about 6 hours. You’ll know it’s ready when the onions are soft and the flavors have melded beautifully. If you’re home, sneak a taste about halfway through; it’ll smell amazing!
- Once the cooking time is up, stir in the heavy cream and let it warm through for about 10 minutes. The chili should be creamy and comforting, just waiting to be served. If it’s too thick, add a splash more broth.
- Finally, season with salt and pepper to taste. Serve it hot, and don’t forget to garnish with your favorite toppings like cilantro or cheese. Enjoy every warm bite!
Make It Perfect
- For extra creaminess, add a dollop of sour cream when serving.
- This chili pairs wonderfully with cornbread or tortilla chips.
- If you like it spicier, add some diced jalapeños to the mix.
- Make sure to taste and adjust the seasonings before serving.
Mix It Up
- Swap the rotisserie chicken for turkey for a lighter option.
- Add corn for a sweet crunch and extra texture.
- For a vegan version, use plant-based chicken and coconut cream.
Perfect Partners
- Serve with warm cornbread for a classic pairing.
- Tortilla chips make a great crunchy side.
- Top with avocado slices for a creamy finish.
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FAQs
Can I make this chili ahead of time?
Absolutely! This chili tastes even better the next day.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze this chili?
Yes, it freezes well! Just let it cool completely before transferring to a freezer-safe container.
What can I substitute for the heavy cream?
You can use half-and-half or even coconut milk for a dairy-free option.
What toppings do you recommend?
I love topping it with shredded cheese, fresh cilantro, and a squeeze of lime.
Conclusion
This Crockpot Recipes White Chicken Chili is sure to become a family favorite. With its creamy texture and comforting flavors, it’s perfect for any occasion. So grab your Crockpot and let the magic happen. Happy cooking!
Crockpot Recipes: White Chicken Chili
This White Chicken Chili is creamy, hearty, and perfect for chilly nights. It’s a one-pot wonder that’s easy to make and packed with flavor, making it a family favorite.
Equipment
- Crockpot
Ingredients
Crockpot Recipes White Chicken Chili
- 1 lb rotisserie chicken, shredded You can use any cooked chicken if rotisserie isn’t available.
- 1 medium yellow onion, diced For a sweeter flavor, use a Vidalia onion.
- 2 cloves garlic, minced Garlic powder can be used as a substitute.
- 2 cans white beans, drained and rinsed Great Northern or cannellini beans work well.
- 1 can diced green chilies Adjust the spice level by choosing mild or hot.
- 1 tsp ground cumin For a smoky flavor, try smoked cumin.
- 1 tsp chili powder You can use a chipotle chili powder for extra heat.
- 4 cups chicken broth Low-sodium broth is a healthier option.
- 1 cup heavy cream For a lighter version, use half-and-half.
- to taste Salt and pepper Feel free to adjust based on your preference.
Instructions
- Start by shredding the rotisserie chicken into bite-sized pieces. You want it to be nice and fluffy, so don’t be afraid to get your hands in there. This will add a lovely texture to your chili.
- In your Crockpot, combine the shredded chicken, diced onion, and minced garlic. Stir everything together until well mixed. The aroma of the garlic and onion will start to fill your kitchen, making it hard to wait for dinner.
- Next, add the drained white beans and diced green chilies to the pot. Mix them in gently, ensuring the beans are well distributed. The colors will start to pop, making it look as good as it tastes.
- Sprinkle in the ground cumin and chili powder, then pour in the chicken broth. Give it a good stir to combine all the flavors. You’ll see the broth start to bubble, which is a great sign that it’s cooking well.
- Cover the Crockpot and set it to low for about 6 hours. You’ll know it’s ready when the onions are soft and the flavors have melded beautifully. If you’re home, sneak a taste about halfway through; it’ll smell amazing!
- Once the cooking time is up, stir in the heavy cream and let it warm through for about 10 minutes. The chili should be creamy and comforting, just waiting to be served. If it’s too thick, add a splash more broth.
- Finally, season with salt and pepper to taste. Serve it hot, and don’t forget to garnish with your favorite toppings like cilantro or cheese. Enjoy every warm bite!