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. I hate to cook chicken on the stove. Both versions are listed, use whichever you like. Enjoy!
1 pound boneless, skinless chicken breasts (2-3 breasts)
1 can great northern beans *drain if using stovetop method
1 can Bush’s White Chili Beans
14oz chicken stock (I use low sodium)
2 tablespoons flour *stovetop method only
4 tablespoons (1/2 stick) 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
All the Great Northern Beans to the crockpot. Then place the chicken breasts on top. Add 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!
Sauté chicken breasts in pan with a little olive oil. I sauté them whole and cut them into pieces after cooked. I think it makes the chicken more tender this way. Or you can bake them.
In a stock pot, heat butter over medium heat. Add garlic, onion, and chilies and sauté for 5 minutes. Add flour and cook additional 1 minute. Add chopped cooked chicken to pot. Add all beans but ½ can of great northern beans. (I drain the great northern) Add the chicken stock, cumin, oregano, pepper, salt, red pepper flakes.
In a food processor, puree the left over ½ can of beans. (you can add some stock to it for easier pureeing) Add to the mix as a thickener. Cook on medium high heat until bubbly. Cover and reduce heat to a simmer, stirring occasionally, for approximately 1 – 1 1/2 hours. Serve with cornbread, if desired. I also add a dollop of low-fat sour cream and sometimes hot sauce.