I love my Crock Pot. I love easy!! And this recipe is about as easy as it gets. It’s filling and delicious and freezes really well too.
I used Northern beans and the original recipe calls for you to mash one can of the beans before cooking (it was not originally a Crock Pot recipe). That would definitely make it a bit thicker – if you try it, let me know what you think! We really liked it just as is, but it was a bit more soupy rather than like a stew or chili.
We topped ours with a dollop of Greek yogurt and cilantro and another squeeze of lime. I love the freshness factor that cilantro adds to dishes – I know some people can’t stand it, but I can’t get enough of it!
Crock Pot White Chicken Chili
Serving Size: 6
4 3/4 cup chicken stock (I use homemade)
1 tablespoon diced jalapeno
1 cup minced onion
2 cans white beans, drained and rinsed
4 garlic cloves, minced
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon salt
juice of one lime
2 boneless skinless chicken breasts
In a large Crock Pot, add all of the ingredients, except for the chicken, and stir to combine. Place the chicken breasts on top. Turn on low for 8 hours or high for 4 hours. When done, remove chicken, shred and return back to the pot. Stir to combine everything. Serve with sour cream or Greek yogurt, diced red onion, cilantro or your favorite chili toppings.
(Source: adapted from Patrick and Gina Neely)