Crockpot White Bean Chicken Chili

Sep 29, 2021

It's fall, ya'll.

You know what that means. Bring on all the cozy, warm-you-up kind of weeknight dinners.

You know... here's the thing about the crockpot. It's so damn easy, it's hardly cooking. I love it. And I vow to use it more often this fall season.

There are a lot of variations of the White Bean Chicken Chili, but I really liked this one for the simplicity and delish factor.

So here are the deets!

Ingredients:

Instructions:

Place chicken in the bottom of a large slow cooker with diced onion and celery. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and chili powder. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
Stir in the shredded chicken, add the coconut milk and cook for another 30 minutes.
Portion into bowls and top with avocado, cilantro, and jalapeños if you're looking for a kick. Add any other desired toppings and enjoy.

Know your slow cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crock pot.
For a thicker chili, start with half the amount of broth (2 cups) and add more at the end if the chili is too thick for your liking.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.

Enjoy!

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