Crockpot White Chicken Chili
My easy Crockpot White Chicken Chili is so simple to make with big and rich flavors. It'll quickly become a favorite during chili season.
Servings 8
Calories 568kcal
Equipment
- 1 crockpot
Ingredients
- 1 cup onions frozen and diced
- 2 lbs chicken thighs all visible fat removed
- 3 tbsp butter
- 3 tbsp flour I use Wondra
- 2 1/2 cups chicken stock
- 2 tsp cumin
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 30 oz white chili beans undrained
- 15 oz white corn drained
- 4 oz fire roasted green chiles undrained
- 1 cup sour cream
Instructions
- Scatter the frozen diced onions in the bottom of a 6-quart slow cooker insert. Evenly layer the chicken thighs on top of the onions.
- Layer the beans, corn and green chiles on top of the chicken.
- In a microwave safe bowl or measuring cup, microwave the butter and flour together for one minute. Remove and stir. Microwave for 2 more one minute increments to create a microwave roux. The butter and flour will bubble up each time you microwave them.
- After three minutes, whisk the chicken stock into the butter and flour roux until smooth. Add all the seasonings, cumin through red pepper flakes and stir until combined. Gently pour the broth over the chili ingredients in the Crock-Pot insert.
- Cook on high power for about 6 hours. Give the chili a good stir. Use tongs to remove the chicken thighs, shred or dice them up and return to the chili. Stir in the sour cream. Keep warm in the Crock-Pot until ready to serve.
- Serve the chili with tortilla chips, lime wedges, shredded pepper jack cheese and chopped cilantro.
Nutrition
Calories: 568kcal | Carbohydrates: 44g | Protein: 31g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 741mg | Potassium: 1042mg | Fiber: 8g | Sugar: 8g | Vitamin A: 591IU | Vitamin C: 10mg | Calcium: 144mg | Iron: 5mg