crock pot white bean chicken chili

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Navy bean

The navy bean, haricot, pearl haricot bean,^[1] Boston bean,^[2] white pea bean,^[3] or pea bean^[4] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated.^[5] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape.^[1] It features in such dishes as baked beans,^[1] various soups such as Senate bean soup,^[6] and even pies.

The green bean plants^[2] that produce navy beans may be either of the bush type or vining type, depending on which cultivar they are.^[7]

White Chicken Chili

Ingredients

1 1/4 pounds boneless skinless chicken breasts (about 2 to 3 breasts)
4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
2 (15-ounce) cans reduced-sodium white beans such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
2 (4.5-ounce) cans diced green chiles
3 cloves garlic minced
1 small yellow onion (or 1/2 large) finely diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
Fresh lime wedges
For serving diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Instructions

- Place chicken in the bottom of a 6-quart or larger slow cooker.

Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.

With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don’t have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.)
Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

Notes

STOVETOP DIRECTIONS: In a large pot, sauté the onion over medium heat in a tablespoon of olive oil until softened. Add the rest of the ingredients as directed and bring everything to a simmer. Let cook 15-20 or until the chicken is fully cooked and tender. Remove the chicken, shred, then finish the recipe as directed.
SLOW COOKER TIP: Know thy slow cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crockpot. My chicken was ready on high after 2 1/2 hours.
FOR THICKER CHILI: Start with half the amount of broth (2 cups) and add more at the end to thin the chili to the desired consistency.
TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
TO FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.
TO REHEAT: Reheat chili in the microwave or on the stovetop until steaming.

CrockPot White Chicken Chili

How Do You Thicken White Chicken Chili?

I love this crockpot chicken chili because the broth is slightly thick and luxurious. To thicken it, all you have to do is combine a splash of milk with gluten free flour (or regular flour if you don’t need to eat GF) then drizzle the mixture into the crock pot during the last 30 minutes of cooking. Nearly no work yet you get that fabulous, velvety texture which thickens a bit further after adding crushed tortilla chips and/or shredded cheese to each bowl.

INGREDIENTS

serves 3-4

- 1lb chicken breasts (~2 large chicken breasts)
- 15oz can great northern beans, drained and rinsed
- 4oz can chopped green chiles
- 1 – 2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)
- 1 shallot or 1/2 onion, chopped
- 2 cloves garlic, minced
- 1-1/2 teaspoons cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups chicken broth

juice of 1/2 small lime
1/4 cup milk, any kind
1 Tablespoon gluten free flour (or AP flour if you don’t need to eat GF)
Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

DIRECTIONS

1. Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
2. Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.

NOTES

Make freezer packs. Add all the ingredients for the CrockPot White Chicken Chili into a gallon freezer bag then remove as much air as possible and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw then dump into the crockpot and cook according to the directions. I stocked the freezer with a bunch of these for maternity leave!
Prep the night before. Add all the ingredients into the removable crock portion of your CrockPot then place in the refrigerator overnight. Let the CrockPot sit at room temperature for 20-30 minutes then pop it into the base and cook according to directions.

solsarin

crock pot white bean chicken chili

fateme hasani