Go Back
Crockpot White Chicken Chili with zucchini

Crockpot White Chicken Chili with Zucchini

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 generous bowls

Equipment

  • Crockpot/Slow Cooker (4‑ to 6‑quart capacity)
  • Cutting board & knives a chef’s knife works best for the chicken breast and veggies
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula for stirring
  • Ladle for serving

Ingredients
  

  • 1½ pounds boneless skinless chicken breast (about 2–3 medium breasts)
  • 2 medium zucchini chopped into half‑moons (about 3 cups)
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 –2 jalapeños seeded and diced (adjust to taste)
  • 4 cups low‑sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder
  • Salt & black pepper to taste
  • 4 oz cream cheese softened (optional for creamy texture)
  • ½ cup sour cream or Greek yogurt optional
  • Juice of 1 lime
  • Fresh cilantro chopped, for garnish
  • Sliced avocado for topping

Instructions
 

Prep your chicken (optional sear)

  1. For extra flavor, season the chicken breast with salt and pepper and quickly sear in a hot skillet with a little oil until golden, about 1–2 minutes per side. This step is optional but adds depth.

Layer your flavors

  1. Place the chicken breasts at the bottom of the crockpot. Scatter diced onion, garlic, jalapeños, and zucchini over the top.

Season and pour

  1. Sprinkle in the cumin, oregano, coriander, chili powder, and a pinch of salt & pepper. Stir the spices lightly with the veggies. Pour in all 4 cups of chicken broth.

Slow‑cook magic

  1. Cover and cook on Low for 6–7 hours or High for 4 hours. The chicken should shred easily with a fork when it’s done.

Shred & swirl

  1. Remove the chicken, shred it on a cutting board, and return it to the pot. Add in the softened cream cheese and sour cream/Greek yogurt. Stir until fully melted and creamy.

Brighten it up

  1. Stir in the lime juice. Taste and adjust salt/pepper as needed. If you like it zestier, squeeze in more lime or add a dash more jalapeño.

Serve it up

  1. Spoon into bowls and garnish with fresh cilantro and sliced avocado. A squeeze of extra lime over the top is never a bad idea.