Crock Pot White Chicken (Printer-Friendly)
Hearty chicken and bean chili cooked low and slow with spices, perfect for a cozy, filling dinner.
# What You'll Need:
→ Beans
01 -
1 cup dried navy beans, rinsed and sorted
→ Poultry
02 -
3 boneless, skinless chicken breasts
→ Vegetables
03 -
1 medium yellow onion, chopped
04 -
2 celery stalks, chopped
05 -
2 cloves garlic, minced
06 -
1 fresh jalapeño, diced
→ Spices & Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon ground cumin
10 -
1 teaspoon dried oregano
11 -
½ teaspoon salt
12 -
¼ teaspoon ground black pepper
→ Liquids
13 -
4 cups low sodium chicken stock
14 -
2 tablespoons canola oil
→ Herbs
15 -
⅓ cup fresh cilantro, chopped
# Steps to Follow:
01 -
Rinse and sort the dried navy beans, removing any debris. Place them at the bottom of a 6-quart slow cooker. Heat canola oil in a large skillet over medium-high heat and brown the chicken breasts on both sides until golden, about 4 minutes per side. Transfer the browned chicken on top of the beans in the slow cooker.
02 -
In the same skillet, add the chopped onions and celery. Cook over medium heat for 5 minutes until softened. Add minced garlic and sauté for an additional 2 minutes, stirring frequently to prevent burning.
03 -
Stir in garlic powder, onion powder, ground cumin, salt, dried oregano, and black pepper. Add diced jalapeño and pour in chicken stock. Bring the mixture to a boil on the stove.
04 -
Pour the hot vegetable and stock mixture over the chicken and beans in the slow cooker. Cook on low for 6 hours or on high for 4 hours, until beans are tender and chicken is cooked through.
05 -
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker along with chopped cilantro. Stir to combine. Adjust consistency by adding additional chicken stock if a thinner texture is desired.
06 -
Ladle the chili into bowls and garnish with preferred toppings such as sour cream, sliced avocado, and lime wedges.
# Extra Suggestions:
01 -
To thicken the chili, mash some of the cooked beans against the side of the slow cooker to release starch.
02 -
This chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.