Yield: 4 servings
Crockpot White Chicken Chili
This crockpot white chicken chili is filled with juicy shredded chicken, hearty beans, and chilies, seasoned with savory ranch and zesty taco seasoning. Made with just 5 simple ingredients, this dump and go crockpot recipe is sure to be a new family favorite!
Ingredients
- 3 (16 oz) cans Bush’s White Chili Beans, do not drain
- 1 (10 oz) can rotel, do not drain
- 1 (1.25 oz) packet reduced-sodium taco seasoning
- 1 (1 oz) packet ranch seasoning mix
- 1.5 lb boneless, skinless chicken breasts, or thighs
Optional Toppings:
- Lime Wedges
- Sour Cream
- Cilantro
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Instructions
Crockpot:
- Add all ingredients to the crockpot and give it a good stir to combine.
- Place the lid on the crockpot and cook for 3 to 4 hours on high, or 7 to 8 hours on low, until chicken is cooked through and easily shredded.
- Shred the chicken and stir everything to combine. Serve immediately with optional toppings.
Instant Pot:
- Add all ingredients to the instant pot. Stir to combine and place the lid on and turn the pressure valve to seal. Cook for 18 minutes at high pressure. Then do a manual quick release of the pressure.
- Shred the chicken and stir everything to combine. Serve immediately with optional toppings.
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Notes
Storage: Store any leftover crock pot white chicken chili in the fridge, in an airtight container, for up to 4 days. To reheat it, warm the chili on the stovetop over low heat until it’s hot throughout. Or, pop it into the microwave in 30 second bursts.
Freeze: Let the chili cool completely and transfer to a freezer-safe container or freezer bag. Freeze for up to 3 months. For best results, defrost chili in the fridge overnight before reheating.
Chili Beans: For this recipe, I use cans of Bush’s white chili beans. They come pre-cooked and flavored in white chili sauce, and you don’t even need to drain them. All that flavor goes right into this white bean chicken chili! If you want to use regular canned white beans, check out my slow cooker white chicken chili instead!
Seasoning: Feel free to use my classic homemade chili seasoning in place of taco seasoning in this recipe. Both seasonings share many of the same ingredients.
Add more heat: The easiest way to pump up the heat is to use a can of hot, or extra hot, rotel. You can also add diced jalapeños, serrano peppers, or crushed red pepper flakes.
Equipment
- Crockpot
Nutrition
Serving: 1, Calories: 572kcal, Carbohydrates: 69g, Protein: 54g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 3917mg, Potassium: 2293mg, Fiber: 17g, Sugar: 21g, Vitamin A: 1006IU, Vitamin C: 18mg, Calcium: 136mg, Iron: 8mg