White Chicken Chili Crockpot (Printer-Friendly)
Hearty white chicken chili slow-cooked with beans, spices, and tender chicken for a comforting meal.
# What You’ll Need:
→ Beans
01 -
1 cup dried navy beans
→ Poultry
02 -
3 boneless skinless chicken breasts
→ Vegetables
03 -
1 medium onion, chopped
04 -
2 celery stalks, chopped
05 -
2 cloves garlic, minced
06 -
2 fresh jalapeños, seeded and diced
07 -
2 tablespoons fresh cilantro, chopped
→ Spices
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon dried oregano
12 -
½ teaspoon salt
13 -
½ teaspoon black pepper
→ Liquids
14 -
4 cups low-sodium chicken stock
→ Oils
15 -
1 tablespoon canola oil
# Steps to Follow:
01 -
Rinse and sort 1 cup dried navy beans, removing any debris, then place them in the bottom of a 6-quart slow cooker.
02 -
Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Brown the chicken breasts on both sides until golden, approximately 3-4 minutes per side.
03 -
Place the browned chicken breasts directly on top of the beans in the slow cooker.
04 -
In the same skillet, add chopped onion and celery and cook over medium heat for 5 minutes until softened. Add minced garlic and cook an additional 2 minutes.
05 -
Stir in garlic powder, onion powder, cumin, salt, oregano, black pepper, and diced jalapeños. Mix well to combine.
06 -
Pour 4 cups low-sodium chicken stock into the skillet mixture and bring to a boil.
07 -
Pour the skillet mixture over the chicken and beans in the slow cooker. Cover and cook on low for 6 hours or on high for 4 hours.
08 -
Remove the chicken breasts from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker along with 2 tablespoons chopped cilantro and stir to combine.
09 -
If desired, add additional chicken stock to reach preferred consistency. Serve warm garnished with toppings such as sour cream, avocado slices, and lime wedges.
# Helpful Hints:
01 -
For a thicker chili, mash some of the cooked beans with a potato masher before serving.
02 -
This dish can be prepared with canned beans (two 15-ounce cans) substituted for dried beans for convenience.
03 -
Leftovers store well refrigerated for 3-4 days or frozen for up to 3 months.