I woke up today with snow falling from the sky. What a good day to make Crock Pot White Chicken Chili. This is an easy recipe where everything can be added in the crock pot, frozen chicken included, turn it on low and let it cook all day. Just before serving pull out the chicken, shred, then return to the crock pot. My kids love adding a few extra ingredients to top the chili in their own bowls. It is a great way to customize the chili to their own tastes. Serve this with some delicious sweet cornbread.
Just a few tips:
- If you need to stretch this meal for more people add in another can of beans or another chicken breast.
- This meal can be made on the stove top in about an hour if the chicken is already cooked.
- Using a rotisserie chicken is an option to speed up the process.
Crock Pot White Chicken Chili
Prep time:
Cook time:
Total time:
Ingredients
- 2 frozen chicken breasts
- 1 (15.5 ounce) can black beans, drained
- 1 (15.5 ounce) can white beans, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can chicken broth
- 1 (15.25 ounce) can corn, drained
- 1 cup (8 ounces) salsa verde
- 1 (4 ounce) can diced green chilies
- 2 green onions, chopped
- 1 Tablespoon lime juice
- ½ teaspoon cumin
- ¼ cup chopped fresh cilantro
- Toppings:
- sour cream
- avocados
- shredded mexican blend cheese
Instructions
- Add all ingredients to a crock pot except the toppings. Bury the frozen chicken breasts in the middle. Cook on low for 8 hours.
- An hour before serving, pull out the chicken, shred, and return to crock pot.
- Serve with sour cream, avocados and shredded cheese.
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