Crockpot White Chicken Chili - Imperfect Homemaker

Crockpot White Chicken Chili

The following post is from guest contributor Andrea.

crockpot white chicken chili jpg I love cooking in the winter.  I can cook and bake to my heart’s content without overheating the house.  And I can make soup – a lot.  We eat a lot of soups in the winter months.  They are usually frugal to prepare.  They are very filling and healthy.  And most soup recipes make a lot, which means that I can cook once and get several meals out of the effort.  I especially love soups that can be tossed into the crock-pot in the morning and then ladled into bowls at dinner time. One of my family’s favorite “soup” recipes is White Chicken chili.  I first heard of this recipe from my friend Sarah.  I have tweaked it a little until it is just the way my family loves it.  It’s frugal, hearty, easy, and it makes a whole lot.  I hope you enjoy it as much as we do!

This isn’t a true white chili because it calls for black beans instead of white beans.  You can choose to use canned ingredients and a store-bought spice mix to make it really fast, or prep the ingredients yourself.  I prefer to cook dry beans.  I cook up a whole bag and then freeze it in 2-cup portions.  For this recipe I use two of my pre-portioned bags.  You can buy a white chicken chili seasoning packet, or just mix up some spices at home (for much less money!).

White Chicken Chili

White Chicken Chili

2 cans of corn (or about 4 cups of frozen corn) (do not drain)
4 cups cooked black beans (if using canned beans, do not drain.  If using cooked dry beans, add about ¼-1/3 cup water)
2 chicken breasts
1 tsp. garlic powder
Sprinkle crushed red peppers
1 tsp. cumin
½ tsp. oregano
Pinch cayenne

Combine first three ingredients in crockpot.  I often throw the chicken in straight from the freezer, but you can thaw it first.  Combine spices and sprinkle over the top.  Cook on low 6-8 hours.  Before serving, remove chicken from crockpot and shred with two forks.  Return chicken to crockpot and mix to blend all seasonings.  Serve over rice or tortilla chips, with a dollop of sour cream and shredded cheddar cheese!  (My husband likes his with a big helping of Tabasco sauce too).

White Chicken Chili

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