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Crockpot White Chicken Chili

Prep time: 20 minutes
Serves: 6-8
Pairs well with: cornbread, tortilla chips, and a cold beer

Ingredients:

  • 3 cups diced onion
  • 4 cloves of garlic, minced
  • 2 lbs. boneless, skinless chicken thighs
  • 2  cans (4 oz. each) diced green chilies, mild
  • 2 cans (15 oz. each) cannellini beans, drained and rinsed (divided, see below)
  • 1 can (15 oz.) garbanzo beans, drained and rinsed
  • 1 cup frozen (or canned) corn kernels
  • 4 cups chicken broth (divided, see below)
  • 1 tsp. ground cumin
  • ¼ tsp. ground chipotle powder
  • ¼ tsp smoked paprika
  • ¼ tsp. chili powder
  • 1 tsp. kosher salt

Garnish:

  • sliced avocado
  • crumbled cotija cheese
  • crushed tortilla chips
  • sour cream
  • chopped cilantro

Method:

  1. In a blender or mini food processor, blend ½ cup of the chicken broth with half of your prepared cannellini beans (15 oz.), and puree. This will act as a natural thickener for your chili. Reserve the rest of the chicken broth and cannellini beans for the chili.
  2. In a crock pot, put your chicken thighs in first, and then add your pureed chicken broth/bean mixture. 
  3. Add in the rest of your ingredients, including the reserved chicken broth and cannellini beans.
  4. Cook on high heat for 6 hours.
  5. With tongs, grab the chicken out of the pot (it should be fully cooked through), and shred it with a fork, then return it to the chili pot.
  6. Cook on low another hour or so, until the flavors have melded together.
  7. Serve, and garnish with crushed tortilla chips, avocado, cilantro, and other toppings of your choice.

Notes:

  • This chili freezes well, feel free to freeze in lunch sized portions to enjoy all season long.
  • If you are short on time, you can skip blending the chicken broth/cannellini beans step, and just dump it all into the crock pot. Your chili will be thinner with a more soup like consistency, but still delicious.
  • This makes a milder chili, so if spicy is your thing, double up on the chipotle powder, smoked paprika and chili powder for a spicier dish.
  • No Crockpot? No problem! You can make this on the stovetop by roasting your chicken in the oven first. Get the rest of the chili ingredients simmering on the stovetop while the chicken is roasting, then when the chicken is done, shred it, and add it to the rest of the ingredients and simmer on low for an hour or so to deepen the flavors. Or, to make it even easier, use a store bought rotisserie chicken instead.

DOWNLOAD THE RECIPE HERE!

Feature photo by Marla Smith Photography