#winner. That pretty much sums up this crockpot white chicken chili recipe. We’ve made it five times in one month and it never ceases to surprise me by how delicious and easy it is. Get your crockpot ready! Never used your crockpot before? (hello newlyweds) No worries. This is the perfect recipe to break in that bad boy. I originally made this chili for my family who came over for dinner one evening and after we all devoured it, the entire pot, I knew it was a winner. If you’re a chili fan than you’ll find this thick, chunky, hearty recipe will become a quick family favorite.
Side note: I’m feeling inspired and want to rant for a second.
On one of my daily Facebook scrolling fests, I found my news feed filled with something interesting, something that I almost never see anymore. It was filled with GOOD, HAPPY, INSPIRING posts! What?! No bad news? No angry comments? No statuses that are purely just complaints for the sake of complaining? I’m in shock and I’m incredibly pleased.
What kinds of posts did I see? I saw a video of a people saving a beached great white shark, a loooong series of supportive comments for a fellow food blogger who received a horrible comment on her blog from an angry, disturbed person, a crowdfunding campaign for a family in need of support after losing a loved one, and a handful of happy posts about people feeling good or doing good things for others. AMEN! I needed to share because we could all use a lot more good news. #spreadthegood
I want to hug the person who invented the crockpot, or at least send them a Starbucks gift card. Because of this incredible cooking device I got to enjoy a healthy, hearty dinner in spite of the fact that I have NO time during the day because I’m taking care of my beautiful 3 month old baby. Needless to say, I’m sick of pizza and peanut butter and jelly sandwiches for dinner. Being able to throw a handful of ingredients into a crockpot, turn a dial and walk away is a life saver.
Dear Crockpot Inventor,
You are clearly the smartest person ever. You deserve free stuff for life, hugs, sunny days, puppy cuddles and chocolate milkshakes. Thank you for making my life easier. I love you.
Sincerely, Your Biggest Fan
Lindsay
This crockpot white chicken chili recipe screams cozy blankets, long socks, fire in the fireplace with a cat curled up on your lap. It screams FALL! With hearty chicken, beans and corn, bold green chiles and a myriad of spices, this chili will fill you up and keep you wanting more. Which is good because there will be leftovers!
Grab (or cook) your favorite artisan bread and get ready for an evening of dunking and scooping mounds of savory, creamy chili into your ever loving mouth. Is it too early for Christmas music?
Do your best to shop your bulk aisle for spices and ingredients you don’t have on hand to reduce your packaging waste! You can also find flour and beans in bulk for this crockpot white chicken chili. When you’re done, recycle your cans and compost any food scraps. And don’t forget to share!
Crockpot White Chicken Chili
A creamy, hearty white chili perfect for those cold nights.
Cook Time
4 hr
Total Time
4 hr
Ingredients
- 4 chicken breasts, fresh or frozen (if frozen, defrost before adding to the crockpot)
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp curry powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- pinch of cayenne
- 3 cups water
- 1 chicken bullion cube
- 4.5 oz can chopped green chiles
- 14.5 oz corn, canned or frozen
- 2 cans of white beans (great northern)
Roux
- 3 tbsp butter
- 3 tbsp flour
- 1 cup unsweetened almond milk (warmed for 20 seconds in the microwave)
- 1 chicken bullion cube
- 1/2 tsp black pepper
Instructions
- If using frozen chicken breasts, defrost them in your microwave. Add the chicken breasts to the bottom of the crockpot. Then add the chili powder, cumin, curry powder, onion powder, garlic powder, cayenne, water and chicken bullion cube. Give it a quick stir then add the chiles, corn and white beans.
- Put the lid on the crockpot and turn it to high for 4 hours or low for 6-8 hours.
- If on high, after 3 hours, remove the chicken and shred it. It should be fully cooked at this point and easy to shred with two forks. If on low, do this after 5 hours. Put the chicken back into the pot.
- In a small saucepan on medium heat, add the butter. Allow to melt, then add the flour and whisk together. Slowly stir in the warmed milk. Whisk briskly to incorporate the butter into the milk. Add the bullion cube (crush it a little bit so it dissolves easier) and black pepper. After 3-4 minutes the roux will begin to thicken. Stir again and remove from heat once it has thickened. Add the roux to the crockpot and stir.
- Allow the chili to sit for an additional hour, then serve with sliced artisan bread.
