Description
This Easy Crockpot Chicken Chili Recipe is a comforting and protein-packed meal perfect for busy weeknights. It features tender chicken, creamy beans, and aromatic spices, all slow-cooked to perfection. Customize with your favorite toppings for a delicious and fuss-free dining experience.
Ingredients
Scale
- 1.25 lb boneless, skinless chicken breasts
- 2 (14.5 oz) cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1 ½ tsp dried oregano
- ¾ tsp dried thyme
- 1 tbsp ground cumin
- Optional Toppings: Fresh lemon slices, Sliced avocado, Greek yogurt, Chopped red onion, Fresh dill, Crumbled feta cheese, Crushed red pepper flakes
Instructions
- Place chicken breasts, white beans, chicken broth, chopped onion, garlic, salt, oregano, thyme, and cumin into your Crockpot.
- Stir to combine the ingredients.
- Cook on high for 4-5 hours or on low for 6-7 hours, until the chicken is fully cooked and tender.
- Taste the chili and adjust the seasoning with additional salt if needed.
- Remove the chicken breasts from the Crockpot and shred them using two forks.
- For a creamier texture, use an immersion blender to blend a portion of the white beans in the Crockpot (optional).
- Return the shredded chicken to the Crockpot and stir to combine.
- Serve topped with a squeeze of fresh lemon and any desired toppings.
Notes
- Chicken thighs can be substituted for chicken breasts for richer flavor.
- Low-sodium broth is recommended to better control seasoning.
- Add smoked paprika or chili powder for extra depth.
- Incorporate fresh herbs at the end for a bright taste.
- Blend some beans for a creamy base while keeping others whole.
- Store in an airtight container in the fridge for up to 4 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 4-7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300-350 kcal
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 28g