Crock Pot White Chicken Chili is a comforting and delicious meal that will warm you up! Cooked low and slow, this thick chili has layers of flavor that the whole family will enjoy!
sliced limes, avocado, sour cream and tortilla chips, to serve (optional)
Instructions
Rinse and sort the navy beans (removing any small rocks, etc.) Place into the bottom of a 6-quart crock pot.
In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides. Place chicken on top of the navy beans in the slow cooker.
Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat then add the garlic and cook for a further 2 minutes.
Add the garlic powder, onion powder, cumin, oregano and black pepper. Stir to combine.
Stir in the jalapeños and stock and bring to a boil.
Pour mixture into the crock pot on top of the chicken.
Cover and cook on low for 6 hours or high for 4 hours. Do not lift the lid while cooking.
Remove chicken from crock pot and shred then add the cilantro and serve. Note: If you like a "thinner" chili, you'll want to add more broth at this point.
Video
Notes
If you like a "thinner" chili, just add a but more chicken broth until you get it how you like it.
Canned navy beans or cannellini beans can be used. I would recommend using two cans for this recipe. Just switch them out with the dried beans.
Chicken thighs can be used instead of chicken breasts.
Add additional salt to your taste. Start with one teaspoon and go from there.
I use a combination of fresh garlic and garlic powder. I like the depth of flavor that it adds. But feel free to use all fresh garlic or all garlic powder rather than a combination.
Top this with any of your favorite toppings that would complement this dish well such as avocados, limes, sour cream, etc.