Crockpot Fix-And-Forget White Chili
Ready In: 8 hrs 15 mins
Serves: 6
Ingredients
- 12 ounces boneless skinless chicken breasts or 12 ounces chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon cooking oil
- 3 (15 ounce) cans great northern beans (45 ounces total) or 3 (15 ounce) cans navy beans, rinsed and drained (45 ounces total)
- 2 1⁄2 cups chicken broth
- 2 (4 ounce) cans diced green chili peppers, undrained (8 ounces total)
- 1 medium onion, chopped (1/2 cup)
- 1 1⁄4 teaspoons cumin seeds
- 1⁄4-1 teaspoon cayenne pepper, to taste
- 1⁄4 teaspoon salt
- 3 garlic cloves, minced
- sour cream, for topping (optional)
- avocado, slices for topping (optional)
Directions
- In a large skillet cook chicken in hot oil over medium heat until brown. Drain off fat. Set chicken aside.
- Place drained beans in a 3-1/2 to 4-quart crockpot; mash slightly with a potato masher. Add chicken to cooker. Stir in broth, undrained chile peppers, onion, cumin seeds, cayenne pepper, salt and garlic.
- Cover and cook on LO heat for 7 to 8 hours or on HI heat for 3-1/2 to 4 hours.
- If desired, top individual servings with sour cream and/or avocado slices.
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