Crock Pot White Chicken Chili (Printer-Friendly Version)

Slow-cooked white chicken chili with beans, spices, and fresh toppings for a hearty, comforting meal.

# Ingredients Needed:

→ Beans

01 - 1 cup dried navy beans, rinsed and sorted

→ Poultry

02 - 3 skinless, boneless chicken breasts

→ Vegetables

03 - 1 medium onion, chopped
04 - 2 stalks celery, chopped
05 - 2 cloves garlic, minced
06 - 2 fresh jalapeños, minced
07 - 2 tablespoons fresh cilantro, chopped

→ Spices and Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt

→ Liquids

14 - 4 cups low sodium chicken broth
15 - 2 tablespoons canola oil

# Step-by-Step Directions:

01 - Rinse and sort the dried navy beans, removing any debris, then place them in a 6-quart slow cooker.
02 - Heat canola oil in a large skillet over medium-high heat. Brown the chicken breasts on both sides until golden.
03 - Transfer the browned chicken breasts over the navy beans in the slow cooker.
04 - In the same skillet, add chopped onions and celery; sauté over medium heat for 5 minutes. Add minced garlic and cook for 2 more minutes.
05 - Add garlic powder, onion powder, cumin, salt, oregano, and black pepper to the skillet and stir to combine. Stir in jalapeños and chicken broth, then bring the mixture to a boil.
06 - Pour the skillet mixture over the chicken and beans in the slow cooker. Cook on low for 6 hours or high for 4 hours.
07 - Remove the chicken breasts from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker, add chopped cilantro, and stir. Adjust consistency with additional chicken broth if desired.
08 - Ladle the chili into bowls and top with optional garnishes such as sour cream, avocado slices, and lime wedges.

# Helpful Hints:

01 - For a thicker chili, mash some of the cooked beans before adding shredded chicken back in.
02 - This chili freezes well for up to three months in an airtight container.
03 - Leftovers can be stored refrigerated for up to 4 days and reheated on the stovetop or microwave.

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