Description
Crockpot White Chicken Chili with Lime is a comforting and flavorful dish perfect for any occasion. This recipe combines tender chicken, creamy white beans, zesty lime, and a blend of spices for a satisfying meal.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 4 cups chicken broth
- 1 cup frozen corn
- 1 cup heavy cream or coconut milk
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Avocado, diced (optional)
- Sour cream (optional)
Instructions
- Place the boneless chicken breasts at the bottom of the crockpot.
- Scatter chopped onions and minced garlic over the chicken.
- Add the drained white beans and diced green chilies to the pot.
- Sprinkle ground cumin, chili powder, oregano, salt, and pepper. Pour in the chicken broth, mixing gently.
- Stir in the frozen corn, ensuring it’s evenly distributed.
- Secure the lid on the crockpot and set to cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, use two forks to shred the chicken directly in the crockpot.
- Add the heavy cream or coconut milk and lime juice, mixing well.
- Taste and adjust salt, pepper, or lime juice as needed.
- Allow the chili to sit for about 10 minutes before serving to thicken.
Notes
- Experiment with spices by adding smoked paprika or cayenne pepper for an extra kick.
- For an ultra-creamy texture, swirl in an extra half cup of heavy cream or use cream cheese.
- Add fresh herbs like parsley or green onions for a pop of color and flavor.
- Serve with tortilla chips or soft tortillas for a different texture.
- Substitute heavy cream with coconut milk or cashew cream for a dairy-free option.
- Add diced jalapeños or hot sauce for a spicier version.
- Toss in additional vegetables like bell peppers or zucchini for more nutrients.
- Swap shredded chicken for turkey or lean ground meat.
- Chicken thighs can be used instead of breasts for enhanced flavor and moisture.
- To thicken, mix a tablespoon of cornstarch with water to create a slurry and stir it in during the last 30 minutes.
- Add shredded Monterey Jack or cheddar cheese just before serving.
- This chili is gluten-free if certified gluten-free chicken broth is used.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 32g
- Cholesterol: N/A
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