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–+ servings

Creamy Crockpot White Chicken Chili

MelBreLife
This is a very easy crockpot white chicken chili. It's thick, creamy, herby, and perfect for fall!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 hours
Course Main Course
Cuisine American, Mediterranean
Servings 6

Equipment

  • Crockpot
  • Strainer

Ingredients
  

  • 5 Red potatoes large
  • 2 pounds Chicken breast boneless, skinless
  • 5 cloves Garlic
  • 2 tbsp Onion powder
  • 2 tsp Dried oregano
  • 1.5 tsp Rubbed sage
  • 3 15 oz cans White beans
  • 2 Cups Chicken broth
  • 8 oz Roasted Garlic Feta Dip
  • Salt to taste

Optional Toppings

  • Green onions
  • Red pepper chili flake
  • Sour cream

Instructions
 

  • Wash and cut potatoes into one inch cubes. Add to crockpot in an even layer.
  • Trim chicken breasts and add on top of potatoes in a single layer with minimal overlapping.
  • Add minced garlic, salt, oregano, onion powder, and sage on top of chicken.
  • Strain and rinse beans and add to crockpot in an even layer.
  • Pour stock over the beans and slow cook on low for 4 hours until chicken and potatoes are fork tender.
  • Take out chicken breasts and shred with 2 forks on a separate plate. Then, add the shredded chicken back into the crockpot along with garlic fetadip and mix.
  • For a thicker consistency, cook uncovered for 20 additional minutes, stirring occasionally.

Notes

  1. Chicken stock can be added at any point to thin out the chili more. 
  2. Store covered in the refrigerator for up to 4-5 days.  
  3. Store covered in single-serving portions in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the microwave for 3 minutes, stir, and cook for additional 30-second increments until the desired temperature is reached. 
Keyword chicken breast, chili, crockpot, crockpot meal, easy, healthy, high protein, quick, white bean chicken chili
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