While there are so many tasty red bean, beef or turkey chili recipes out there, we like a somewhat lighter variety. Still packed with flavor, this recipe puts chicken and white beans in the limelight for a change, and is super easy to make, regardless of whether you have a slow cooker! Seriously, it doesn’t get much easier than throwing your ingredients in the good, ol’ crock pot, but you can also spruce this up a little if you want a thicker chili. Before you throw everything in and flip the switch, you can put 1 can of white beans in a blender or food processor before adding them; this makes for a slightly creamier chili, if that’s something you’re interested in. Other than that, you just chop a few things up, kick back and relax until it’s time for some yummy, warm goodness!
Slow Cooker White Chicken Chili
- 4 boneless, skinless chicken breasts, cubed
- 2 (15 oz.) cans white beans (navy, cannellini, great northern, etc.)
- 1 (4 oz.) can green chilis, drained and chopped
- 3 cups low-sodium chicken broth
- 1 white onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt and pepper, to taste
- sour cream or plain, Greek yogurt, garnish
- Season cubed chicken with salt and pepper, and place in slow cooker.
- Add chicken broth and beans, then the chopped onion and green chilies.
- Season with garlic and chili powder, cumin, salt and pepper.
- Cook on low for 8 hours, stirring once, halfway through cooking.
- Make sure chicken is cooked through and serve hot, garnished with sour cream or yogurt.
Note: If you don’t have a slow cooker, cook in a large pot or Dutch oven on the stove over medium heat for 1 hour, stirring occasionally.
Recipe adapted fromDashing DishSKM: below-content placeholder