Crock-Pot White Chicken Chili

Crock-Pot White Chicken Chili

from delish.com
Low-carb
15 min
420 kcal / serving

The Crock-Pot makes creamy and flavorful white chicken chili easier (and more delicious) than ever.

Ingredients

  • 1 largeyellow onion, finely chopped
  • 3garlic cloves, finely chopped
  • 1jalapeño, seeded, finely chopped, plus more, thinly sliced, for serving
  • 1 ½ lb.boneless, skinless chicken thighs
  • 2 tsp.dried oregano
  • 2 tsp.ground cumin
  • 2 tsp.kosher salt
  • ½ tsp.freshly ground black pepper
  • ¼ tsp.cayenne (optional)
  • 2cans white beans (such as great northern or cannellini), 1 can drained
  • 1 ½ c.low-sodium chicken broth
  • 2cans green chiles
  • 1 ½ c.frozen corn
  • ½ c.sour cream, plus more for serving
  • sliced avocado, finely chopped fresh cilantro, and lime wedges, for serving

Directions

  1. 1

    In a medium or large slow cooker, combine onion, garlic, chopped jalapeño, chicken, oregano, cumin, salt, black pepper, and cayenne (if using). Cover with beans, including liquid from one can, broth, and chiles and stir to combine.

  2. 2

    Cover and cook on High for 3 to 4 hours, or Low for 8 hours, until an instant-read thermometer inserted into thickest part of chicken registers 165°.

  3. 3

    Transfer chicken to a cutting board. Let cool slightly, then shred.

  4. 4

    Transfer 3/4 cup beans (it’s okay if some veggies come along) and liquid to a large bowl or measuring cup. Using a fork or immersion blender, puree beans. Return shredded chicken and pureed beans to slow cooker. Add corn and sour cream and cook on High until corn is cooked through, about 30 minutes more.

  5. 5

    Season with more salt and black pepper, if needed. Top with sour cream, sliced jalapeño, avocado, cilantro, and a squeeze of lime juice.