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	62%	48%
fat	0%	1%
aromatics	18%	10%
salt	1%	0%
thickener	1%	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.

454 g	1 lb chicken breasts
425 g	15 oz can great northern beans (drained and rinsed)
113 g	4 oz can diced green chiles
22 g	1 - 2 jalapenos (seeded then minced, use 1 made for a mild chili)
150 g	1 onion or shallot (chopped)
6 g	2 cloves garlic (minced)
3 g	1-1/2 teaspoons cumin
6 g	1 teaspoon salt
1 g	1/4 teaspoon pepper
	big pinch dried oregano
480 g	2 cups chicken broth
	1/2 small lime
61 g	1/4 cup milk (any kind)
8 g	1 Tablespoon flour
	Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

Method: 2 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“LOVE, LOVE, LOVE THIS RECIPE! I’ve made this recipe several times, especially recently with the freezing temps we’ve been experiencing. It’s simple to change up the amount of heat to accommodate a variety of spice tolerances per your easy suggestions. This mea” — a cook, 5★

“I’m from the South and never could make good cornbread (sad, right?). When I developed gluten sensitivity a few years ago, I feared I’d never be able to eat cornbread again. I’m glad to say that I no longer have to fear that! This recipe makes a sweet, smooth ” — a cook, 4★