Slow Cooker White Bean Chicken Chili

Ingredients:

3 chicken breasts about 1½ lbs

3 cans white beans separated, drained and rinsed(I used Cannellini Beans and Great Northern Beans)

4 cups low-sodium chicken broth 32 ounces

1 yellow onion chopped

1 jalapeno pepper chopped

2 shallots chopped

¼ cup chopped cilantro

½ teaspoon ground cayenne pepper

¼ teaspoon dried oregano

2 teaspoons ground cumin

Instructions:

Place chicken breasts in the slow cooker and top with 2 cans of beans (reserve 1 for later) and remaining chili ingredients.

Stir to combine and cook on low for 6-8 hours.

When finished cooking, remove chicken breasts and shred, then add back to the chili.

Remove 1 cup of broth from the chili and place in a blender with the remaining can of beans.

Add shredded chicken and bean slurry to chili and cook on high 15 minutes.

Serve with your favorite toppings.

Nutrition Information:

Per Serving (1 cup, without toppings):

Frequently Asked Questions:

Can I use a different type of beans in this recipe?

Absolutely! While the recipe suggests Cannellini Beans and Great Northern Beans, feel free to experiment with your favorite white beans, such as Navy Beans or Butter Beans, to suit your taste.

How can I adjust the spice level of the chili?

To control the spice level, you can modify the amount of jalapeno pepper, cayenne pepper, or omit them altogether if you prefer a milder flavor.

Adjusting the spice allows you to tailor the recipe to your desired heat level.

What are some suggested toppings for this White Bean Chicken Chili?

This chili pairs well with various toppings.

Consider adding shredded cheese, diced avocados, a dollop of sour cream, or a sprinkle of additional chopped cilantro.

Tortilla strips or chips can also add a delightful crunch.

Can I use frozen chicken breasts in the slow cooker?

Yes, you can use frozen chicken breasts, but keep in mind that it might increase the cooking time.

Ensure the internal temperature of the chicken reaches a safe 165°F (74°C) before shredding and adding it back to the chili.

Check the chicken’s doneness to avoid undercooking.

Can I use frozen chicken breasts in this Slow Cooker White Bean Chicken Chili?

Yes, you can use frozen chicken breasts, but be aware that it might extend the cooking time.

Ensure the chicken reaches a safe internal temperature of 165°F (74°C) before shredding and adding it back to the chili.

Can I make this chili ahead of time and reheat it later?

Absolutely! This chili is great for meal prep.

Once cooked, allow it to cool and store it in the refrigerator. Reheat on the stove or in the microwave when ready to serve.

The flavors often intensify, making it even more delicious the next day.

What can I substitute for the fresh cilantro in the recipe?

If cilantro isn’t to your liking, you can substitute it with fresh parsley or chives.

Alternatively, you can leave it out or replace it with your preferred herbs for added flavor.

Can I adjust the spice level of the chili to make it milder or spicier?

Certainly! The spice level can be adjusted by varying the amount of jalapeno pepper, cayenne pepper, or omitting them altogether for a milder version.

Feel free to customize it to suit your taste preferences.

Are there alternative beans I can use in this recipe?

Absolutely! While the recipe suggests Cannellini Beans and Great Northern Beans, you can experiment with other white beans like Navy Beans or Butter Beans.

This allows you to tailor the recipe to your preferred bean variety.