Crockpot White Bean Chicken Chili
This crockpot chili is easy and delicious. All the warming flavors of chili and the added deliciousness of chicken and a light cream base.
Cost $25
Equipment
- Large crockpot
Ingredients
- 2 lbs. Chicken We use 1 lb. chicken breast and 1 lb. of skinless, boneless chicken thighs.
- 4 cups Good Chicken Broth If you don’t have homemade, Better than Boullion is a great substitute.
- 1 cup Diced Carrots
- 3 stalks Diced Celery
- ½ cup Diced Red Bell Pepper
- 1 cup Diced white or yellow onion
- 1 cup Fresh or frozen corn kernels
- ½ tsp. Salt
- ½ tsp. Pepper
- 3 cloves Garlic, minced
- 2 ½ tsp. Ground cumin
- ½ tsp. Ground Coriander
- ½ tsp. Dried Oregano
- 1 Bayleaf
- 8 oz Canned, diced Green Chilis
- 1 15 oz can White Beans Navy or Cannellini
Serve it with your favorite toppings -- here are a few of mine:
- Fresh Cilantro
- Lime Wedges
- Pickled or Fresh Jalepeños
- Sour Cream
- Hot Sauce, like Tapitio or Chilula
- Shredded Cheese, like Monterey Jack
- Corn tortilla chips
Instructions
- 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.
Notes
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.