I’ve had this White Bean Chicken Chili recipe for years and tweaked it several times along the way. I think it’s finally the way we like it.
Since getting a new crockpot, I wanted to break it in with this one. There were only a few differences from making it on the stove that I want to mention. I do think it’s a tad thicker when making it on the stove. Although my Husband likes to put lots of cornbread in his so he doesn’t mind it being more thinned out. I do like the chicken shredded better (crockpot version). And overall, it was much easier this way.
1 pound boneless, skinless chicken breasts (2-3 breasts)
1 can great northern beans
1 can Bush’s White Chili Beans (or use 2 of these for more flavor)
14oz chicken stock (I use low sodium)
2 tablespoons flour
2 tablespoons butter, cut into pieces
1 teaspoon minced garlic
1/2 small onion – diced
1 small can diced green chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon salt
Pinch red pepper flakes
Add the chicken breasts to the bottom. (I like to spray the bottom and sides first) Add the butter and flour, spices and garlic. Next add the beans and all the remaining ingredients to the crockpot. Cover and cook on high for 5-6 hours. With two forks, shred the chicken into the mixture and that’s it. Super easy! Optional: Serve with sour cream, shredded cheese and cornbread.