Crock-Pot White Chicken Chili
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4-5
A rich, easy-to-make soup with shredded chicken, white beans and green chiles — topped with a savory combo of sliced avocado and shredded cheese.
  • 2 boneless skinless chicken breasts
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can great northern (or any kind of white) beans, rinsed and drained
  • 2 (4 ounce) cans diced green chilies
  • 3 cups lower-sodium chicken broth
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • 1 teaspoon oregano
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper or chili powder
  • 1 teaspoon Tabasco sauce (optional)
  • 1 cup sour cream
  • ½ cup half and half
  • Shredded cheese (Monterey Jack or Cheddar) for topping
  • 1 avocado, sliced
  1. Place the chicken breasts in the bottom of a Crock-Pot. Add the following 10 ingredients — not the last four items — and pour on top of the chicken. Turn the Crock-Pot on high and cook for 3 hours (or on low for 6).
  2. Remove the chicken breasts from the Crock-Pot and shred. Add the shredded chicken, sour cream and half and half to the Crock-Pot and stir until combined. Top with shredded cheese and avocado slices. Serve warm with tortilla chips.
Recipe by Honest Cooking at