Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
This recipe is ridiculous & obviously was never vetted by the powers that be before posting.
CANNED BEANS DO NOT NEED TO BE COOKED FOR 2 HOURS "UNTIL TENDER". Good friggin grief. They're ALREADY COOKED & TENDER. The beans in this recipe shouldn't be added until the very end, unless you're toothless &/or enjoy mush.
Sadly, so many sites are now hunting for "new" crockpot recipes, that they think any recipe can be made in a crockpot. "White Chili" is definitely not one of them. Same recipe can be made in less than a 1/4 of the time on one's stovetop. Better quality as well.
Super tasty recipe – it actually had flavor, which I have been looking for during my trek through slow cooker recipes…I tweaked the recipe—followed all except: did NOT pre-cook beans (just started cooking them along with everything else); added 3.5 lbs of semi-frozen no-skin chicken breasts/tenderloins straight into broth up front; added 1 jar of Ortega green salsa; 2x amount of beans; 1.75x cumin; 2x garlic; did NOT add water; kept chicken broth at 4 cups; cooked on low for 7 hours. Removed 3 cups of the bean & broth mix to puree (I pureed it in a plastic cup with a hand blender) and then put it back in the pot. Meanwhile, removed chicken, shredded it with a fork and added it back in. Stirred and refrigerated everything in the pot overnight and served the next evening with low-fat shredded Mexican cheese and light sour cream. Delicious! [Doubling the recipe maxes out the crock pot, but ensures maximum leftovers for the rest of the week!]
I found this a very boring recipe. I even added extra jalapenos and spice, and it was still kind of 'meh'. I think it would have been better without the chicken and just left as a "white beans in the crockpot" comfort food kind of recipe. If I make something like this again, I'll use less broth, leave out the chicken, spice heavily, and add bacon.
This recipe is fantastic. I make it for girls nights all the time. Low in calories, cheap, but delicious and simple. Everything you want when entertaining! I add dried cilantro to mine and a little more cumin to spice it up a bit.
I didn't blend any of the beans, but that is because I don't like the texture. I like it to be more like soup then chili I guess. Top it with shredded cheese and sour cream!
Try it with some Jiffy Corn bread to make a complete meal!
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