Description
Crockpot white chicken chili will keep you warm all winter long! It’s filled with hearty beans, juicy chicken, veggies, and more.
Ingredients
Scale
- 1.5 pounds boneless chicken breasts
- 4 cups low sodium chicken broth
- 2 cups water
- 1 cup diced red onion
- 1 1/2 cups frozen corn
- 1/2 cup quinoa
- 7 oz can diced green chilis
- 3 garlic cloves, minced
- 1 tablespoon cumin
- 1/3 cup fresh cilantro, diced
- 15 oz. low sodium pinto beans, drained and rinsed
- salt to taste
- 3/4 cup shredded smoked gouda cheese
- 1/4 cup diced green onions
- 1 avocados, sliced
Instructions
- In a crock pot add, the chicken breast, chicken broth, water, red onion, frozen corn, quinoa, diced green chilis, garlic cloves, cumin, fresh cilantro. Stir, cover, and cook on LOW for 5 hours.
- Remove chicken, dice or shred. Add back to crock pot with pinto beans. Cook an additional 30 minutes, salt to taste, and serve.
- Top with optional garnish of smoked gouda cheese, avocado, and green onions.
Notes
- To store. Let your chili come to room temperature, then transfer to an airtight container and store in the fridge for up to 5 days.
- To reheat. Ladle your desired amount into an appropriately sized pot, then heat your chili over medium heat on the stove until it’s warm. Add some extra chicken broth to compensate for lost liquid during the storage process. You can also reheat single servings in a microwave safe bowl until warmed through, stirring halfway through the heating time. Usually this takes about 2-3 minutes.
- To freeze. Place your chili in a freezer-safe container, leaving enough extra room for the liquid to expand while it freezes. Seal the container and store your chili in the freezer for up to 2 months. Thaw it out in the fridge overnight before reheating it.
