|A classic chicken based chili made with white beans and loads of spicy goodness!|
Crockpot Chicken and White Bean ChiliI don't know about you, but cooler weather brings out the desire for soups, stews, gumbos and chili in me! And, everything for this belly warmin' chili today came from out of the pantry and fridge/freezer - nothing new was purchased. Now that's the kind of throw together meal that I love!
Here's how to make it.
Recipe: Crockpot Chicken and White Bean Chili©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hours on high | Yield: About 4 to 6 servings
- 2 to 3 pounds of raw chicken
- 2 (14.5 ounce) cans stewed tomatoes
- 2 (15.5 ounce) cans of Great Northern, cannellini, navy or other white beans, or any combination, rinsed and well drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (4 ounce) can of green chilies
- 1 fresh or pickled jalapeno pepper, chopped, or to taste
- 1 cup of chicken broth or stock
- 2 teaspoons of chicken base (like Better Than Bouillon), optional
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 tablespoon of seasoned salt (like Lawry's)
- 1 teaspoon dried onion flakes
- 1/4 teaspoon garlic powder
- Couple dashes of red pepper flakes, optional
- 1 tablespoon cornstarch for thickening, optional
- Sliced green onion, to garnish, optional
- Optional garnishes, below
Remove bones from chicken if needed and cut into chunks or cubes; place into the crockpot. Open the can of tomatoes and using a pair of kitchen shears, cut the tomatoes up in the can; add them to the crockpot. Top that with the beans, corn, green chilies and jalapeno. In a separate bowl, whisk together the chicken stock, chicken base, chili powder, cumin, oregano, seasoning salt, onion flakes, garlic powder and the red pepper flakes. Pour the seasoned stock over the mixture in the crockpot and carefully mix everything together. Cover and cook for about 6 hours on low, or about 3 hours on high.
To thicken, in the last half hour of cooking, remove 2 tablespoons of liquid from the crockpot and let cool slightly, thoroughly mix that with 1 tablespoon of cornstarch. Pour mixture into the crockpot, stir well to combine, cover, turn on high and allow crock pot to come to a boil. Cook on high until it reaches your preferred thickness, keeping in mind that each time you open the crock it loses substantial heat!
To serve, sprinkle with sliced green onion and optional garnishes, as desired.
Optional garnishes: Sour cream, Greek yogurt, shredded cheese, avocado, fresh salsa, coriander, cilantro, bacon bits, fried tortilla strips, crushed tortilla or corn chips.
Cook's Notes: For an extra kick, substitute one can of Rotel tomatoes for one of the stewed tomoates - no need to worry about increasing the liquid. Add a diced red, yellow, orange or green sweet bell pepper if desired.
Stovetop: Saute chicken in a large stockpot in a tablespoon of oil until lightly browned. Stir in all of the remaining ingredients except the cornstarch, green onion and garnishes. Bring mixture up to a boil, reduce heat and simmer for about 30 to 40 minutes, or until chicken is cooked through. Can also substitute already cooked chicken from a roasted or rotisserie chicken if desired, waiting to add it in the last 10 minutes. Add the chicken and low simmer until chicken is warmed through.
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