Hearty slow cooker white bean chicken chili with a spicy kick from two types of peppers! A flavorful meal and comforting meal, perfect for cooler months.
3:15oz cans white cannellini beans, drained, rinsed and divided
1tspground white pepper
2tspsalt
2tspchili powder
1tspcumin
1/2tsppaprika
2Tbcornstarch
2 1/2Cchicken broth, divided
1/2Cheavy 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
*Use boneless, skinless chicken breasts, fully thawed.
**Seeds removed
***Recipe serves roughly 8-10An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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