Description
A healthy, high-fiber white bean chicken chili made in the slow cooker. Packed with protein, three types of beans, and zesty lime. A dump-and-go dinner that is gluten-free and dairy-free friendly.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium)
- 1 yellow onion, diced
- 2 cans (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles (mild)
- 1.5 cups frozen corn
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- Optional toppings: Avocado, tortilla chips, jalapenos, sour cream
Instructions
- Add Ingredients: Place chicken breasts in the bottom of a large slow cooker (6-quart or larger). Add drained beans, corn, diced onion, garlic, and green chiles on top.
- Season: Sprinkle cumin, oregano, chili powder, salt, and pepper over the ingredients. Pour the chicken broth over everything and give it a gentle stir to combine.
- Cook: Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. The chicken is done when it shreds easily.
- Shred Chicken: Remove chicken breasts to a cutting board or plate. Shred completely using two forks.
- Thicken (Optional): For a thicker chili, use a potato masher to mash about 1 cup of the beans directly in the pot before returning the chicken.
- Finish: Return shredded chicken to the slow cooker. Stir in fresh lime juice and chopped cilantro. Taste and adjust salt if needed.
- Serve: Ladle into bowls and top with avocado slices and extra cilantro.
Notes
Bean Variety: Mixing bean types (Great Northern, Cannellini, Navy) adds great texture, but you can use all of one kind if you prefer.
Rinsing is Key: Always rinse canned beans to reduce sodium and remove the starchy liquid which can make the chili taste metallic.
Creamy Variation: If you want a creamy finish without heavy dairy, stir in 1/2 cup of plain Greek yogurt just before serving.
Spice Level: This recipe is mild. For heat, keep the seeds in the jalapeño or add a dash of cayenne pepper.
Storage: Keeps well in an airtight container in the refrigerator for 4 days. Freezes perfectly for up to 3 months.
Thickening Trick: If you don’t want to mash beans, you can let it cook uncovered on HIGH for the last 30 minutes to reduce the liquid.
- Prep Time: 10 mins
- Cook Time: 7 hrs
- Category: Dinner, Soup, Crockpot
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 32g
- Cholesterol: 75mg