Slow Cooker Chicken and White Bean Chili
There are some days when the wind is whipping and the temperature drops that there is nothing you want more than a big, steamy bowl of chili. Although rare, this even happens in Florida.
I absolutely love traditional chili, as I have previously touched on in my Back Pocket Chili post. There is a thousand different ways to make ‘red’ chili with different bean and meat choices, different spices and a slew of decisions when it comes to vegetables. But there are times when you want that same comfort feeling but are in the mood for something a little funky, something a little hip and not so mainstream. Let me introduce you to regular chili’s third cousin, twice removed… Chicken and White Bean Chili.
This recipe is so crazy easy that you will be dying to try this just for the ease alone. This is one of those miracle meals where you throw all the ingredients in your slow cooker, disappear for 7 hours and come back just in time to accept the praise and applause for a delicious home cooked meal that you obviously slaved all day over. (cough.. cough…)
You best plan accordingly….
Slow Cooker Chicken and White Bean Chili
You will need:
3 chicken breasts
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
1 tsp chipotle powder
1/2 tsp coriander
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 4oz can diced green chili
1 15oz can cannelloni beans, drained
1 15oz can corn, drained
1 15oz can garbanzo beans, drained
15oz chicken broth
8oz cream cheese, room temperature
1/4 cup red onion, diced
1/2 cup monterey jack cheese, shredded
1 lime
1/4 cup cilantro, diced
Start by plugging in your slow cooker and turning it on to low. You are half way home already …
Place your chicken breasts on the bottom of the slow cooker and add in your spices, chili’s, beans and your chicken broth.
Place the lid back on the cooker and come back in 6 hours (no peeking!). After 6 hours have passed, remove the cover and with a fork break apart and shred the chicken breasts into bite sized pieces. Add in your beans and corn, recover and let cook another hour. After that hour has passed, add in your cream cheese and stir until it break apart and creates little ‘bits’ of floating cheese. These will melt into a smooth, creamy sauce in about 30 minutes. Check your seasonings and serve your chili up with red onion, cheese and cilantro for garnish. Finish off with a healthy squirt of fresh lime juice and you are ready for a new take on a classic comfort food.
Enjoy!
