Saturday, November 16, 2013

Slow Cooker White Bean Chicken Chili


I'm excited to add another white bean chili recipe to my collection.  This one here is a favorite in our family but this broth-based version is one I will definitely make again.  So very easy and so tasty.  I threw everything in the crock pot before we left for church and by the time we came home it was ready to eat.

Slow Cooker White Bean Chicken Chili
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely minced
  • 1 poblano pepper or large green pepper, diced
  • 32 ounces low-sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
  • Juice of 1 lime
  • 1/2 cup chopped fresh cilantro 
  1. Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker. 
  2. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
  3. Cook on low for 6-8 hours.
  4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
  5. Serve with garnishes: sour cream, avocado diced, chopped cilantro, shredded cheese, tortilla chips.

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