Nothing satisfies the pallet and the tummy like a hearty bowl of chili and this recipe for Crock-Pot White Bean Chicken Chili could not be easier to make. You just dump a few ingredients into the slow cooker and let it cook away all day. Then shred the chicken and serve with your favorite chili toppings. I love a little shredded cheese, a dollop of sour cream, a little sliced avocado and just a little cilantro on top. YUM!
Crock-Pot White Bean Chicken Chili
There is nothing I love more than a good bowl of chili and while a standard tomato based chili with kidney beans is always good sometimes I like to change it up a little bit and this recipe for Crock-Pot White Bean Chicken Chili is one of my favorites. One of the reasons why I love this recipe is because it is SUPER easy to put together and get in the slow cooker in the morning. Seriously the only prep work involved is chopping an onion, mincing some garlic and opening a few cans of beans and green chilies.
And because I like to plan ahead of time I usually have a few onions already chopped and stashed away in a air-tight container in the refrigerator. And if I am in a pinch a tablespoon or two of pre-minced jarred garlic will do if I don’t have fresh garlic on hand or the time to peel and mince it.
This really is just one of those “dump and go” slow cooker recipe…dump everything in the pot and let er cook away.
Come back right before you are ready to serve it, quick shred the chicken up with a couple of forks (5 minutes….tops) and you are ready for dinner folks!
And if you want to make this into a crock-pot freezer meal…you can do that too…the instructions are below…
Oh and before I forget…this chili is not too spicy for the kids…there IS some chili pepper and we find the 2 teaspoons of chili powder adds just the right amount of flavor and heat, just so you feel it a little bit after you eat but not enough to make your eyes water. But if you are REALLY worried about the heat level take it down a notch and just do 1 teaspoon.
Top this chili with your favorite toppings….some ideas to get you started…
- Shredded cheese (cheddar, Monterey Jack, queso fresco)
- Sour cream
- Sliced avocado
- Sliced olives
- Hot sauce
- Tortilla chips
- Green onion
- Diced jalapeño peppers
I am throwing this recipe in the Mexican category…but it might really be “Tex-Mex”. But we don’t have a Tex-Mex category…maybe we should.
Nutrition information based on 8 servings.
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