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Crockpot White Chicken Chili
Andre Lewis

Crockpot White Chicken Chili

This version safely cooks whole chicken thighs from raw in a hot, covered slow cooker. The beans go in from the start; dairy waits until the end so it can't split during the long cook. Mash some beans before adding half-and-half for a broth that coats the spoon.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 8 oz canned diced green chiles
  • 45 oz canned great northern beans drained
  • 3 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 2 tbsp fresh lime juice

Method
 

  1. Place the chicken in a 6-quart crockpot and add the salt, onion, garlic, cumin, green chiles, beans and broth.
  2. Cover immediately and cook on low for 6 to 7 hours without using a delayed start, until the chicken reaches 165°F.
  3. Transfer the chicken to a clean plate and shred it with 2 forks.
  4. Mash 1 1/2 cups of the beans against the crockpot, then stir in the half-and-half and shredded chicken.
  5. Cover and cook on high for 10 minutes, stir in the lime juice, and serve once the broth is hot but not boiling.