Tuesday, August 26, 2014

Crock Pot White Bean Chicken Chili

Crock Pot White Bean Chicken Chili



This is one of my favorite crock pot meals.  I can get everything ready the night before and turn the crock pot on in the morning.  It is the BEST feeling to come home after a busy day to dinner already waiting for you!  This is great for anyone who has bad acid reflux/heartburn and cannot handle all the red sauce in typical chili.  This is a meal you can make a big batch of and freeze some in small containers so you have home made meals ahead of time.  If you have never made white bean chicken chili before please give it a try! You will love it!


  • Ingredients:
  • (15 oz.) cans white beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon vegetable oil 
  • whole bone-in chicken breasts (3 lb.)
  • teaspoon salt and black pepper
  • onions, chopped 
  • cloves garlic, chopped
  • (4 oz.) cans roasted green chilies, drained
  • 1 cup water
  • 1 tablespoon ground cumin
Preparation:
  • Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
  • Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
  • Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

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