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.
1 1/2lbboneless chicken breast* See notes
1Cgreen bell pepperchopped
1jalapeñoseeded and minced**
1poblano pepperseeded and chopped**
15ozcan whole kernel corndrained
3:15oz cans white cannellini beansdrained, rinsed and divided
1tspground white pepper
2 1/2Cchicken brothdivided
Monterey Jack cheese
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.
*Use boneless, skinless chicken breasts, fully thawed.
***Recipe serves roughly 8-10An original recipe from Baked by Rachel
Slow Cooker White Bean Chicken Chili - https://www.bakedbyrachel.com/slow-cooker-white-bean-chicken-chili/