When it comes to comfort food, White Chicken Chili stands out as a flavorful and hearty option that’s perfect for any time of year. Whether you’re cozying up on a chilly day or looking for a satisfying meal, this crockpot recipe delivers a rich blend of tender chicken, creamy cashew milk, and a medley of beans and lentils. It’s not only delicious but also packed with nutrients, making it a wholesome choice for you and your family.
Why You’ll Love This Recipe:
- Effortless Cooking: Just toss everything into your Crockpot and let it do the work. Perfect for busy days or meal prepping.
- Rich & Flavorful: With a mix of spices, green chiles, and lime juice, this chili has layers of flavor that will keep you coming back for more.
- Nutrient-Dense: Packed with protein from the chicken and beans, plus vitamins and minerals from spinach and cauliflower rice.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
Add the diced onion and minced garlic to the bottom of the Crockpot.
Place the chicken breasts on top of the onion and garlic. Sprinkle the cumin, oregano, chili powder, black pepper, and salt over the chicken.
Pour the drained beans, chickpeas, lentils, and diced green chiles over the chicken. Add the chicken broth and milk. Stir gently to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the Crockpot.
Stir in the frozen cauliflower rice and chopped spinach. Cover and cook for an additional 30 minutes on low until the spinach is wilted and the cauliflower rice is tender.
Stir in the lime juice and adjust seasoning if needed.
Garnish with fresh cilantro and serve hot.
Recipe Notes and Modifications:
- Adjust the spices according to your taste preferences. If you like a spicier kick, consider adding a pinch of cayenne pepper or a chopped jalapeño.
- For a thicker chili, reduce the amount of milk or let the chili simmer uncovered for a few minutes. For a thinner consistency, add more chicken broth or milk.
- This recipe is naturally gluten-free, but always check that the chicken broth and spices you use are certified gluten-free.
Other Comfort Foods you May enjoy:
Jalapeno Popper Chicken Casserole
This White Chicken Chili is a comforting and nutritious meal that’s perfect for any occasion. With its blend of spices, creamy texture, and hearty ingredients, it’s sure to become a family favorite. Enjoy a bowl of this warming chili with a sprinkle of fresh cilantro and a squeeze of lime for a burst of freshness.
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
White Chicken Chili
8
Servings15
minutes3
hours318
kcal400 grams
3
hours15
minutesTo track this recipe on My Fitness Pal, search TBB White Chicken Chili
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Ingredients
550 g boneless, skinless chicken breasts (2 medium or 3 small)
1 can (540ml) white kidney beans, drained and rinsed
1 can (540ml) chickpeas, drained and rinsed
1 can (540 ml) lentils, drained and rinsed
1 can (118ml) diced green chiles
215 g white onion, diced (1 medium)
3 cloves garlic, minced
500 ml low-sodium chicken broth
500 ml cashew or almond milk
100 g spinach
300 g frozen cauliflower rice
2 and ¼ tsp ground cumin
2.5 tsp dried oregano
1 tsp chili powder
1 tsp ground black pepper
1 tsp salt
Juice of 2 limes
Fresh cilantro, chopped (for garnish)
Directions
- Add the diced onion and minced garlic to the bottom of the Crockpot.
- Place the chicken breasts on top of the onion and garlic. Sprinkle the cumin, oregano, chili powder, black pepper, and salt over the chicken.
- Pour the drained beans, chickpeas, lentils, and diced green chiles over the chicken. Add the chicken broth and milk. Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the Crockpot.
- Stir in the frozen cauliflower rice and chopped spinach. Cover and cook for an additional 30 minutes on low until the spinach is wilted and the cauliflower rice is tender.
- Stir in the lime juice and adjust seasoning if needed.
- Garnish with fresh cilantro and serve hot.
Equipment
Crockpot
Recipe Notes & Modifications
- Adjust the spices according to your taste preferences. If you like a spicier kick, consider adding a pinch of cayenne pepper or a chopped jalapeño.
- For a thicker chili, reduce the amount of milk or let the chili simmer uncovered for a few minutes. For a thinner consistency, add more chicken broth or milk.
- This recipe is naturally gluten-free, but always check that the chicken broth and spices you use are certified gluten-free.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 8
- Calories: 318kcal
- Carbohydrates: 41.7g
- Protein: 30.2g
- Fat: 3.6g
- Fiber: 9.9g
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