Crockpot White Chicken Chili

The BEST crockpot white chicken chili with chicken breasts, green chiles, and white beans. Easy, creamy and healthy, this recipe is a winner!

Yield

6 servings

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1 1/10 pounds (499 g) boneless, skinless chicken breasts
(about 2 to 3 breasts)
4 cups (946 mL) low-sodium chicken stock
see notes if you prefer a thicker chili) ((32 ounces)
2 cans reduced-sodium white beans
(15-ounce) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
5 cloves garlic
minced
1 yellow onion
small (or 1/2 large) finely diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup (59 mL) chopped fresh cilantro

Place chicken in the bottom of a 6-quart or larger slow cooker.
Top with the chicken broth, white beans, green chiles,
garlic
, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.)
Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.