Description
Are you craving a comforting meal that practically cooks itself? This Easy Slow Cooker White Bean Chicken Chilirecipe is just the thing to satisfy those cravings on busy weeknights or any time of year.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 (15 oz) cans white beans (like cannellini or Great Northern), drained and rinsed
- 1 (10 oz) can of ROTEL diced tomatoes & green chiles
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken bone broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp chili powder (adjust to taste)
- Salt and pepper to taste
Instructions
- Prep the Chicken and Veggies: Place the chicken breasts at the bottom of your crockpot. Add in the white beans, 1 can of ROTEL diced tomatoes & green chilies, diced onion and minced garlic.
- Add Broth and Seasonings: Pour the chicken bone broth over the ingredients, ensuring everything is well-covered. Sprinkle in the cumin, coriander, smoked paprika, chili powder, and a bit of salt and pepper. Stir lightly to combine.
- Cook the Chili: Cover and cook on low for 4-6 hours or until the chicken is fully cooked and tender.
- Shred the Chicken: Once done, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot. Stir everything together.
- Optional - If you enjoy a thicker chili - Add 2 Tablespoons of Flour: Stir in the flour to thicken the chili. Taste and adjust seasonings if necessary.
- Serve and Garnish: Ladle into bowls and add your favorite toppings like shredded cheese, chopped scallions and sour cream. Enjoy!
Notes
Cook Low and Slow: For the best results, cook on low heat for 4-6 hours. This allows the flavors to develop and the chicken to become tender enough to shred effortlessly.
Topping Tips: Serve with a variety of toppings to suit all tastes. Popular choices include diced avocado, shredded cheese, plain Greek yogurt, crushed tortilla chips, or a drizzle of hot sauce. Add a squeeze of fresh lime juice for a zesty kick.
Store Leftovers Smartly: Let the chili cool completely before transferring it to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Label containers with the date for easy tracking.
Reheat Like a Pro: Reheat individual portions in the microwave or reheat larger batches on the stovetop over medium-low heat. Add a splash of broth if it’s too thick. Stir gently to preserve the texture of the ingredients.
- Prep Time: 5 Minutes
- Cook Time: 4 Hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 213
- Sugar: 2.8 g
- Sodium: 920.1 mg
- Fat: 2.1 g
- Carbohydrates: 26.9 g
- Protein: 21.8 g
- Cholesterol: 43.9 mg