White Bean Chili with Chicken ~ is loaded with shredded chicken, white beans, chicken stock, cumin, and enough roasted green chilies in it to give it that ‘wow’ factor from the very first spoonful to the very last drop!
This chili comes together in less than 15 minutes, and slowly cooks in your favorite slower cooker, crock pot or even in the Instant Pot for a few hours. It makes enough to feed a crowd of 8 to 10, and freezes well for extra meals. The chicken makes this a low fat alternative to traditional beef chili. Perfect for any Super Bowl Party!
As you know, chilies are popular recipes for the crock pot or slow cooker, and until recently, I enjoy a new way of cooking and lovin’ it!
I made this one in my home, and made it again while I was in NY visiting last week, but not as spicy- more on the mild side for my daughter to freeze. This is an easy 2 step process.
First, you will need to sauté some onions and garlic, until they are fully cooked and caramelized. This will give more flavor to the chili. Next, grill 2 chicken breasts in the same skillet (for easy clean up) until they are nicely cooked on both sides. Then place all the ingredients into your crock or slow cooker and turn it on.
A super easy meal to put together and walk away. This white bean chili with chicken is definitely a winner! We think it’s the Best Tasting Chili ever! It just bursts with so much flavor – you have to give it a try!
Keep in mind, this recipe is hot and spicy for the heat lovers. But if you prefer more mild, then reduce the amount of roasted green chilies to only 1 can (4 ounce), instead of two.
They are predicting a bad snow storm this weekend, we pray everyone will be home and safe.
Stay warm and have a great day!
Easy White Bean Chili with Chicken in a Crockpot
- 3 cans (15 ounce) white beans, rinsed and drained- divided
- 4 cups (32 ounce) organic chicken broth
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 onions- chopped
- 3 large garlic cloves- chopped
- 2 large boneless, skinless chicken breasts (about 2 pounds)
- 2 cans (4 ounce) roasted green chilies diced- drained,
- 1 Tbsp. ground cumin
- 1/4 tsp. salt
- 1/8 tsp. cracked black pepper
- shredded mild cheddar cheese, to garnish
Turn on your crockpot to High temperature.
Add the chicken broth and 2 cans (rinsed) of beans into the crockpot. And cover.
*Reserve the 3rd can of beans for later.
Meantime, while beans and broth are getting started.
In a skillet, heat olive oil and butter on medium heat, until butter is melted.
Add the garlic and onions and sauté, stirring until they are softened and golden brown, about 6 minutes. Add the onion mixture to the crockpot.
Prepare the chicken. Sprinkle some salt and pepper over chicken breasts.
Place chicken into the same skillet, and grill chicken for about 3 to 4 minutes on each side. (No need to add any oil or butter.) Transfer chicken into the crockpot.
Add the chilies, cumin, salt and black pepper. Stir once or twice. Cover.
Cook on High for 4 hours, or on Low for 8 hours. (I cooked it on High for 4 hrs.) Total prep time: 15 minutes.
*Add in the 3rd can (rinsed) of beans, 15 minutes before you finish the cooking.
If you prefer more liquid, add an additional 1/2 cup of water to the mixture.
Remove the chicken and shred it. Set it aside.
Remove 1+ 1/2 cups of beans with 1/2 cup of liquid and puree in a blender.
Return creamy mixture and shredded chicken to the crockpot.
Change temperature to Warm or turn it off completely.
It will keep chili warm until you are ready to serve.
Serve into individual bowls. Garnish with shredded cheddar cheese on top.
Serve with sour cream on the side.
Yields: 3 quarts
Slightly adapted from My.recipes.com