White Bean and Chicken Chili
One of those “killer” recipes that is sure to wow any crowd (especially when they find out how simple it is), this nine-ingredient slow cooker chili relies largely on pantry staples such as canned white beans, chicken broth, and canned roasted green chilies. To build rich flavor, the chicken is first seared in a skillet and the aromatic onions and fresh garlic are lightly sauteed in the same pan with the remaining flavorful juices and browned bits from the chicken before being transferred to the slow cooker. To add extra flair to your chili, set this vibrant stew out with individual bowls of sour cream, ripe avocado, sliced radishes, diced tomatoes, crumbled cotija (a salty Mexican cow's milk cheese), and fresh limes for topping.
How to Make It
Step 1
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Step 2
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.
Step 3
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.
vsquared97's Review
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!]
pth4444's Review
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Bluehanauma's Review
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PrairieGhost's Review
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my2jlove's Review
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ScotCV's Review
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Cherylmiller1's Review
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Cyradia's Review
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.
DeKlonaris's Review
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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Breezycooking's Review