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Easy Crock Pot White Chicken Chili

Easy Crock Pot White Chicken Chili

3-4 skinless, boneless chicken breasts
1 T. ground cumin
1 T. ground coriander
1 T. dried oregano
1 T. smoked paprika
1 t. crushed red pepper flakes, or to taste
Kosher salt/black pepper, to taste
2 (15-oz.) can cannellini beans, drained and rinsed
2 (4-oz.) cans chopped green chiles
2 T. minced garlic
2 c. chicken broth
½ c. heavy cream
2 T. masa harina
1 (10-oz.) bag frozen corn
Lime wedges, shredded cheese, avocados, sour cream, salsa, etc. for garnish

  1. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and black pepper.
  2. Sprinkle and rub spice all over chicken pieces.
  3. Place the chicken in CROCK POT.
  4. Add beans, green chiles, garlic and broth to pot and stir it all around.
  5. Cover and cook on LOW until chicken is tender and easy to shred, about 7-8 hours.
  6. Remove chicken to a bowl and shred with two forks.
  7. Combine cream and masa harina in bowl. Mix until smooth.
  8. Return chicken to CROCK POT along with masa mixture and corn. Mix well.
  9. Cover and cook until thickened, about 30 minutes more.
  10. Taste for seasoning.
  11. Ladle into bowls and garnish with shredded cheese, avocados, sour cream, salsa, lime wedge, etc.
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