Crockpot White Chicken Chili
Servings 8 servings
- 1 cup cooked and shredded chicken or 2 raw boneless, skinless chicken breasts
- 1 4 oz can diced green chiles
- 1 14 oz can Great Northern beans drained and rinsed
- 1 14 oz can corn drained
- 4 cups chicken broth
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup sour cream
- shredded cheese
- diced avocado
- sliced jalapenos
- fresh chopped cilantro
- tortilla strips
In your crockpot, add all of the ingredients, except the sour cream. Stir to combine.
Cook on low for 4 hours or on high for 2 hours if using precooked chicken. If using raw chicken, cook on low for 6 hours, or high for 4 hours.
Before serving, stir in the sour cream.
Serve with cheese, sliced jalapenos, avocado, cilantro and tortilla strips.
Store Leftovers in a food container. You may need multiple food storage containers if you have plenty of chili leftover. Use a plastic or glass container with an airtight lid and put your chili in the fridge. It stays fresh for anywhere between four and five days when placed in the fridge.
You can freeze leftovers if you want to save it for weeks after making it. Pour your chili into a freezer-safe food container, seal with a lid, and put it in the freezer. Make sure to thaw out within six months of preparing the chili. You could also place your chili in a freezer bag after it cools to save space in your freezer.
Calories: 192kcal | Carbohydrates: 20g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 607mg | Potassium: 441mg | Fiber: 3g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 2mg