A cold, winter night calls for this bowl of comforting slow cooker chicken chili with white beans.
Jump to:
Packed with some of the best protein sources, and loaded with flavor and deliciousness, this recipe is actually pretty easy to make. Here’s everything you need to know about it.
What Else Can I Add?
This versatile bowl of chicken chili with white beans has the potential to be tweaked around. You can add in a lot of different ingredients based on what you prefer, and bring in a little flavor variation too. Here are a few good ideas you can get started on.
- To balance out the heat in this chili, you can throw in a bit of sour cream. This will also make the chili a bit more creamy, which is perfect to try making during the colder months of the year.
- You can make this meal more wholesome by adding in the veggies of your choice. Green beans, corn, cauliflower florets, broccoli florets, kale, and bell peppers are all good choices.
How Can I Thicken the Chicken Chili with White Beans?
Your steaming hot bowl of chili should have the perfect balance of flavors and textures, and if it has turned out more runny than you would have liked, there’s actually a super-easy way to fix that.
You can add in a bit of fresh cream and let it simmer for a while, or just add in some cornflour slurry, allowing the chili to simmer until it thickens.
How to Store the Leftovers?
The best part about this slow cooker chicken chili with white beans is the fact that you can store it for later too! If you’ve got any leftovers, or have made this in a batch, you can just transfer it to an airtight container and refrigerate it. It can stay good there for up to 4 days. If you want to store it for longer, you can freeze it too!
Tips & Tricks to Make the Slow Cooker Chicken Chili With White Beans
Think you’ve got the recipe all covered? Keep these few tips and tricks up your sleeves to nail the recipe.
- While this recipe calls for the use of chicken breasts, you don’t exactly have to stick to that. You can use pretty much any cut of chicken you can get your hands on. Boneless chicken thighs can also be a great option since they are more soft and tender.
- To lend this chili a nice smoky flavor, you can also oven roast the jalapeños until they turn nice and charred, and then use them for the recipe.
- If you’re trying to make the creamy version of this recipe and you don’t have sour cream, you can use cream cheese instead, or any other kind of cheese for that matter. Monterey Jack and cheddar are two good options.
Thinking of whipping this wholesome bowl of chili for a little get-together you’re hosting at home? Team the chili up with some BBQ nachos to bring about a little difference in texture in what you’re using.
Loved this easy slow cooker chicken chili with white beans? On the hunt for another chili recipe worth trying out? This crockpot chili mac recipe could be a great idea.
Slow Cooker Chicken Chili with White Beans
Ingredients
- 1.5 lbs boneless skinless chicken breasts about 2 chicken breasts
- 2 - 15.5 oz cans navy beans
- 1 - 15.5 oz can cannellini beans
- 1 medium yellow onion chopped
- 2 medium jalapeno peppers chopped
- 2 cloves garlic minced
- 1.25 oz chili seasoning
- 1 tsp salt
- 1 tsp pepper
- 32 oz chicken broth
Instructions
- Add the chicken to the crockpot.
- Open and drain the cans of beans, pour into the crockpot.
- Peel and chop the onion, then add to the crockpot.
- Rinse the jalapenos, then slice in half, remove and discard seeds. Chop jalapenos and add to the crockpot.
- Peel the layer off garlic cloves and mince, then add to the crockpot.
- Add chili seasoning, salt and pepper to the crockpot.
- Pour chicken broth into the crockpot, and stir for 30 seconds.
- Cook on high for 4 hours or low for 6-8 hours.
- Remove chicken from the crockpot and shred into chunks. Return chicken to the crockpot, stir and serve with sour cream and/or tortilla strips if desired.
Leave a Reply