White Bean Chicken Chili Crockpot
Tender chicken, creamy white beans, and a thick, flavourful, rich broth redolent with herbs and spices make this hearty white bean chicken chili crockpot recipe a cozy slow cooker classic.
Equipment
- 1 6 Quart or Larger Slow Cooker
Ingredients
For the White Bean Chicken Chili:
- 1 tablespoon olive oil
- 1 onion diced
- 2 stalks celery diced
- 4 cloves garlic peeled and minced or pressed
- 2 4-ounce cans diced roasted green chili peppers, drained
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 2 pounds boneless skinless chicken breasts, thighs, or a combination of both
- 1 bay leaf
- 4 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 chicken bouillon cube optional but tasty
- 1 15-ounce can navy beans, or small white beans or cannellini beans, drained and rinsed
- 1 cup frozen corn kernels
To Serve:
- shredded pepper jack or Monterey jack cheese or crumbled Cotija cheese, sliced green onions, sliced jalapeño peppers, lime wedges, diced avocado, torn cilantro, Mexican crema or sour cream, hot sauce, corn chips.
Instructions
Optional First Step to Create Depth of Flavour:
- Drizzle the olive oil in a skillet set over medium high heat. Add the onions and celery with a pinch of salt and stir. Sautée for about 3minutes, stirring frequently, just until the onions and celery are fragrant, starting to look semi-translucent, and have a faint hint of golden brown at the edges.
- Scatter in the garlic and cook, stirring, for another minute. Add the diced chilis, cumin, the rest of the kosher salt, oregano, black pepper, and coriander. Stir constantly and cook for 1 more minute, then remove it from the heat.
To Make the White Bean Chicken Chili
- Whether or not you have done the optional first step, add the onion, celery, diced roasted green chili peppers, garlic, cumin, kosher salt, dried oregano, coriander, bay leaf in a 6-quart or larger slow cooker.
- If you have not taken the depth building option, stir to make sure everything is evenly coated.
- Gently press the chicken into the vegetables and pour the chicken broth and vinegar over the top.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours. You can cook up to 8 hours on LOW, but the chicken will fall apart and be more shredded than in pieces or chunks.
- 30 minutes before serving, add the drained beans and the corn. Taste the chili. If it doesn't taste "chickeny" enough or lacks some salt, you can add a chicken bouillon cube and stir to dissolve.
- Stir well to distribute, re-cover the slow cooker, and let it cook for the final 30 minutes.
- Using tongs, transfer the chicken into a large bowl and shred it into bite-sized pieces. You can use two forks if you prefer, but the tongs do the job fine for me. Stir the chicken back into the chili and remove the bay leaf. Serve with desired garnishes: shredded cheese, wedges of lime, diced avocado, sliced green onions, jalapeños, cilantro, corn chips, and crema or sour cream.
Notes
The nutritional information included is approximate and provided as a courtesy. The calculation is based on the soup alone and none of the suggested garnishes.
If you need more specific nutritional information, I suggest adding the ingredients and your serving size to a nutritional calculator that you use and trust.
Nutrition
Calories: 353kcalCarbohydrates: 31gProtein: 41gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 100mgSodium: 1846mgPotassium: 1049mgFiber: 10gSugar: 2gVitamin A: 120IUVitamin C: 19mgCalcium: 101mgIron: 4mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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