Wednesday, January 14, 2009

Crockpot Chicken and White Bean Chili

A classic chicken based chili made with white beans and loads of spicy goodness!
A classic chicken based chili made with white beans and loads of spicy goodness!

Crockpot Chicken and White Bean Chili

I 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.

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Recipe: Crockpot Chicken and White Bean Chili

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 3 hours
Total time: 1 hour 40 min
Yield: About 4 to 6 servings

  • 2 pounds raw, boneless, skinless chicken breasts
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (15.5 ounce) cans 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

Cut chicken into chunks or large cubes and place into the slow cooker. Add tomatoes, with their juices, 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 tomatoes - no need to worry about increasing the liquid. Add a diced red, yellow, orange or green sweet bell pepper if desired. Substitute one can of drained and rinsed black beans for one of the cans of white beans.

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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Posted by on January 14, 2009

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  1. The chicken crockpot chili is going in my crockpot in the morning! We are traveling to the Miss. coast tomorrow so it wil be ready when we get home. Thanks, Dot

  2. Searching for chicken chili, I knew you would have something to try! Pinned it!

  3. Hi Mary, I've been looking for a recipe like this. Just wondering if i could substitute the chicken with ground turkey? And if so would i need to make any other adjustments. Thanks!

    1. You could! Probably won't need much, if any, adjustment. Depending on the type of ground turkey, you may need to bump up the seasonings as that can be fairly bland. Just taste and adjust when it's finished.

  4. Ok, great! It's what's for dinner :)

  5. Never tried chicken or white bean chili but this looks very tasty. Thanks for the recipe.

  6. looks good, think I might try it with dark meat instead.

    1. Yes! As to chicken for dishes like this, my personal preference is also dark meat, or more often a combination of white & dark. At the time, I tested this recipe using white meat since it was January & I was using more lean meats, so I wrote it that way. I would increase the cooking time to at least 7-8 hours on low, or until juices run clear, for boneless, skinless chicken thigh meat.

    2. I used 2# of thighs. I put them on the bottom and their skins on top. Otherwise followed the recipe to the letter subbing in one can of rotel for the stewed. Absolute perfection. Thanks again.

    3. Very clever John... I like it!! You're welcome!


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