Slow Cooker White Bean Chicken Chili

Name: Slow Cooker White Bean Chicken Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 1 ½ pounds boneless skinless chicken breasts or thighs; 1 tablespoon oil; ½ cup chopped onion; 2 cloves garlic; 1 poblano pepper or large green pepper; 32 ounces low-sodium chicken broth; 1 teaspoon cumin; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon dried oregano; ½ teaspoon chili powder; 2 cans cans (15-ounces each) white beans (like Great Northern); Juice of 1 lime; ½ cup chopped fresh cilantro; sour cream; Diced avocado; chopped cilantro; shredded cheese; tortilla chips

User Reviews

4.6

165 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings
6 servings
Course
Soup
Cuisine
American

Slow Cooker White Bean Chicken Chili

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Soup:

1 ½ pounds boneless skinless chicken breasts or thighs
1 tablespoon oil
½ cup chopped onion
2 cloves garlic finely minced
1 poblano pepper or large green pepper diced
32 ounces low-sodium chicken broth
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon chili powder
2 cans cans (15-ounces each) white beans (like Great Northern) rinsed and drained
Juice of 1 lime
½ cup chopped fresh cilantro

Garnishes:

sour cream
Diced avocado
chopped cilantro
shredded cheese
tortilla chips

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Instructions

Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
Cook on low for 6-8 hours.
Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
Serve with garnishes.

Notes

Zucchini Variation: a variation we've come to love recently is to add chopped zucchini to the chicken and broth mixture, letting it cook for 6-8 hours with everything else. I scoop out all the zucchini and a bit of the broth and give it a good blend in the blender and stir it back in with the beans. It adds a hint of thickness and creaminess (you can thank this soup for the idea).

Nutrition Information

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Serving 1 Serving Calories 464kcal (23%) Carbohydrates 35g (12%) Protein 35g (70%) Fat 21g (32%) Saturated Fat 5g (25%) Cholesterol 85mg (28%) Sodium 331mg (14%) Fiber 8g (32%) Sugar 2g (4%)