Crockpot White Chicken Chili
If you have made my original White Chicken Chili before then this recipe will look very similar to you - if not the exact same! The biggest difference here is that this one was made in the crockpot! While this one does take longer, it doesn’t require as much hands on attention. That is what I love about crockpots - you can throw ingredients in it, walk away, and come back a few hours later to a heavenly scent! I think making it this way also really allows the flavors to marinate together, and the chicken is so juicy from the slow cooking and broth. Totally can’t go wrong with either way but wanted to make this as an option.
Traditional white chicken chili usually has black beans, but I like to use chickpeas instead! If you prefer the black beans, go for it. I used Califia Farms Unsweetened Better Half in this recipe, but if you can handle dairy and prefer regular half and half that will work as well.
Crockpot White Chicken Chili
Ingredients
- 1/4 white onion chopped fine
- 1 pound chicken tenders
- 1 can chickpeas drained
- Juice of 1 lime
- 1 4 oz. can green chilies
- 3 cups low sodium chicken broth
- 1/4 tsp. paprika
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- 2 cloves minced garlic
- 1 cup frozen corn
- 1/2 cup Califia Farms Unsweetened Better Half*
- Tortilla chips
- Avocado slices
- Cilantro
Instructions
- Place all ingredients EXCEPT for corn and better half in a crockpot. Mix it up, place the lid on, and cook on high for 4 hours.
- Remove chicken from the pot. Use a fork to shred it and place it back in the pot. At this time go ahead and add the corn and better half as well. Cook for 30 more minutes.
- Top with chips, cilantro, avocado, and more lime juice!
Notes:
*I used Califia Farms Unsweetened Better Half for this recipe to keep it dairy free. However if you can handle dairy and prefer to use regular half and half that will work just fine!
