Green and White Crock Pot Chili
Warm up your kitchen with the comforting flavors of Green and White Crock Pot Chili, a hearty yet healthy slow-cooked meal that's perfect for busy weeknights or cozy gatherings. This satisfying chili recipe combines tender, shredded chicken with creamy white beans, zesty green chiles, and aromatic spices like cumin, oregano, and coriander, all simmered together in a flavorful chicken broth. With just 15 minutes of prep time and the magic of your slow cooker, this dish delivers rich layers of taste with minimal effort. Garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of Monterey Jack cheese for an extra touch of indulgence. Perfect for lovers of white chili and slow cooker recipes, this gluten-free dish is a deliciously versatile meal that serves up to six.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cans white beans (cannellini or great northern beans), drained and rinsed
- 2 cans diced green chiles
- 4 cups chicken broth
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 cup sour cream (optional for serving)
- 1 cup shredded Monterey Jack cheese (optional for serving)
Instructions
Place the chicken breasts in the bottom of a 6-quart crock pot.
Add the drained and rinsed white beans, diced green chiles, diced onion, and minced garlic on top of the chicken.
Pour in the chicken broth to cover the ingredients evenly.
Sprinkle in the cumin, oregano, ground coriander, salt, and black pepper, stirring gently to combine.
Cover the crock pot with the lid and cook on High for 4 hours or Low for 8 hours, until the chicken is tender and fully cooked.
Remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to incorporate it into the chili.
Taste the chili and adjust seasoning with additional salt and pepper if needed.
Serve hot in bowls and garnish with chopped fresh cilantro, a dollop of sour cream, and shredded Monterey Jack cheese, if desired.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
