Crockpot White Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	64%	48%
fat	0%	1%
aromatics	11%	10%
salt	0%	0%
vegetables and beans	0%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 116 for gravy quality

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

567 g	1 1/4 pounds boneless, skinless chicken breasts ((about 2 to 3 breasts))
907 g	4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) ((32 ounces))
850 g	2 (15-ounce) cans reduced-sodium white beans (such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained)
255 g	2 (4.5-ounce) cans diced green chiles
9 g	3 cloves garlic (minced)
150 g	1 small yellow onion ((or 1/2 large) finely diced)
4 g	2 teaspoons ground cumin
1 g	1 teaspoon dried oregano
2 g	1/2 teaspoon kosher salt
1 g	1/4 teaspoon cayenne pepper
25 g	1/4 cup chopped fresh cilantro
	Fresh lime wedges
	For serving (diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips)

Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I am not a leftovers person–I’ve never learned to cook for less than four people and we end up throwing out so much food because I either don’t want what I ate last night for today’s lunch (I’m hard to please), or I just forget about what’s in my fridge. Tonig” — a cook, 5★

“I have made this so many times, with various tweaks – all good – one of my favorite recipes! I like to use a mix of breast meat and thigh meat. Some of my family members do think it is a bit runny, so I often add a third can of beans. I love peppers, so will o” — a cook, 5★