Slow Cooker White Bean Chicken Chili
ShareHearty slow cooker white bean chicken chili with a spicy kick from three varieties of peppers! A flavorful and comforting meal, perfect for cooler months.
Happy New Year! The first official post of the new year. How is it that a week has already past. Will tomorrow basically be 2020? I’m only half joking there because we all know the years are flying by. I won’t complain when the winter is over though. It’s been such a tease this year… bouncing back and forth between warm and cold. I don’t mind the warmer days, but it’s making for a rough time cleaning up Lucy. I wouldn’t say it’s that she loves the mud, but she certainly doesn’t mind getting filthy and the warmer weather certainly helps create those undesirable conditions.
Also, if you need a new show to binge on, I highly recommend checking out Jane the Virgin. Every past season is currently available on Netflix. We just got caught up and are completely hooked, and itching for the new season to finally start. I had heard about it but never checked it out, until recently, obviously. Most shows we both need a few episodes to really get hooked, but I’m positive with this one, we were hooked immediately. So quirky and fun. Totally unlike anything else we’ve ever watched. Romance. Drama. Mystery. So many twists throughout the show that you never see coming.
‘Tis the season for soup, chili and all things comforting. It’s the weather, truly. I know nearly everyone is in healthy eating mode, but the body and mind craves comfort food this time of year. A warm and hearty meal is exactly what hits the spot when it’s ridiculously cold out.
White chicken chilis are perfect for anyone that either can’t or doesn’t want to eat tomatoes. I promise it’s a must make even if you love tomatoes though.
This has a perfect spicy kick that lingers. It’s not overpowering, just a mild heat that stays with you as you enjoy a bowl.
Huge bonus, this is super easy to make. Just 15 minutes of hands on time, then sit back and relax, waiting for a delicious bowl of spicy white bean chicken chili! This creamy, spicy and completely delicious white chili is guaranteed to be a new winter favorite! Add it to your dinner plans this week!
Slow Cooker White Bean Chicken Chili
Ingredients
- 1 1/2 lb boneless chicken breast * See notes
- 1 C yellow onion chopped
- 1 C green bell pepper chopped
- 1 jalapeño seeded and minced**
- 1 poblano pepper seeded and chopped**Â
- 3 cloves garlic minced
- 15 oz can whole kernel corn drained
- 3: 15oz cans white cannellini beans drained, rinsed and divided
- 1 tsp ground white pepper
- 2 tsp salt
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprikaÂ
- 2 Tb cornstarch
- 2 1/2 C chicken broth divided
- 1/2 C heavy cream
Toppings:
- Limes
- Green onions
- Jalapeños
- Monterey Jack cheese
- Ground pepper
Instructions
- To a blender, add roughly 2 cups (or 1: 15oz can) drained and rinsed white cannellini beans, along with cornstarch and 1 cup chicken broth. Process until smooth. Transfer to the bowl of a 5-6 quart slow cooker.
- To your slow cooker bowl, add thawed uncooked chicken breast, vegetables, remaining beans (drained and rinsed), spices and remaining chicken broth. Gently stir to combine. Cover and cook on high for 4 hours or 8 hours on low.
- When the inital cook time is up, carefully remove chicken breasts. Shred with forks and set aside. Gently stir in heavy cream. Return chicken to slow cooker. Cover and continue cooking for an additional 30 minutes.
- Serve warm with optional toppings.
Notes
**Seeds removed ***Recipe serves roughly 8-10 An original recipe from Baked by Rachel
Items used in this recipe:
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I love love LOVE Jane the Virgin, it’s hilarious!! I love all the fun it pokes at telenovelas. It’s truly original. So funny. Your soups always look amazing Rachel!
I’m so sad that this might be the final season and still no word on when it’s even going to air! And thank you!! :)
The recipe calls for 3 cans of beans, divided. However, the instructions call for using 1 can at the beginning but do not state what to do with the remaining ones.
They should be added with the chicken and vegetables, at the beginning of the first cooking cycle.
This chili is DELISH!!!! The only change that was made was 2 large poblanos instead of 1 jalapeno (I didn’t have one) and 1 poblano…the flavor is SO good!! It was mildly spicy…I know every poblano is different and there isn’t any way of telling how hot one will be. I have always preferred the flavor of poblanos over jalapenos, so I think I will stick with this. The creaminess of the white beans is so satisfying, as well! Thank you for sharing this awesome recipe! I already have a recipe for a white chicken chili that is not spicy and I actually won a chili competition at my husband’s work with it…this is equally as delicious as that one, and that is saying A LOT…LOL LOVE it <3
So glad you enjoyed it, Jenn! Thanks for sharing. :)