This crockpot chili is easy and delicious. All the warming flavors of chili and the added deliciousness of chicken and a light cream base.
Course Crockpot, Dinner, Main Course
Cuisine American, Mexican / American
Keyword chicken salad, chili, Crockpot, soups
Prep Time 15minutes
Cook Time 8hours
Total Time 8hours15minutes
2lbs.ChickenWe use 1 lb. chicken breast and 1 lb. of skinless, boneless chicken thighs.
4cupsGood Chicken BrothIf you don’t have homemade, Better than Boullion is a great substitute.
3 stalks Diced Celery
½cupDiced Red Bell Pepper
1cupDiced white or yellow onion
1cup Fresh or frozen corn kernels
3 clovesGarlic, minced
2 ½tsp.Ground cumin
8ozCanned, diced Green Chilis
115 oz canWhite Beans Navy or Cannellini
Serve it with your favorite toppings -- here are a few of mine:
Pickled or Fresh Jalepeños
Hot Sauce, like Tapitio or Chilula
Shredded Cheese, like Monterey Jack
Corn tortilla chips
Prep all your veggies.
Add the chicken, chicken stock, spices, and all of the veggies except the frozen corn. [Don't add the beans either, that happens later.]Stir everything together.
Set your timer on low for 8 hours or high for 6.
Before you add the beans and corn, pull the chicken out and chop it or shred it. We like ours shredded.
During the last 45 minutes, add in the corn and white beans.
Want a Creamy Chili?If you want your chili to be thicker and creamier, you can do the following:About 15 minutes before you're ready to serve the chili, grab a saucepan and add to it 3 tbsp. of butter and melt over medium heat.Whisk in 3 tbsp. of AP flour and cook down for about 4 minutes.Add 3/4 cup of milk and whisk until smooth and creamy.It should thicken up. Once thickened, pour the mixture into your chili and mix well.Let warm together for about 10 minutes before serving.This recipe was inspired by kitchn's Slow Cooker Chicken Chili.
Crockpot White Bean Chicken Chili https://vineandplate.com/white-bean-chicken-chili/ October 30, 2020