Crock Pot White Chicken (Printer-Friendly)
Slow-cooked white chicken with beans and spices for a rich and warming meal packed with layers of flavor.
# What You’ll Need:
→ Dry Beans
01 -
1 cup dried navy beans, rinsed and sorted
→ Poultry
02 -
3 boneless, skinless chicken breasts
→ Vegetables
03 -
1 medium onion, chopped
04 -
2 stalks celery, chopped
05 -
2 cloves garlic, minced
06 -
1 to 2 fresh jalapeños, sliced
07 -
¼ cup fresh cilantro, chopped
→ Spices
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
2 teaspoons ground cumin
11 -
1 teaspoon dried oregano
12 -
1 teaspoon salt
13 -
½ teaspoon ground black pepper
→ Liquids
14 -
4 cups low-sodium chicken stock
→ Fats
15 -
2 tablespoons canola oil
# Steps to Make This:
01 -
Rinse and sort the dried navy beans, removing any debris. Place them in the bottom of a 6-quart slow cooker.
02 -
Heat canola oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden but not fully cooked.
03 -
Transfer the browned chicken breasts on top of the navy beans in the slow cooker.
04 -
In the same skillet, add chopped onions and celery. Cook over medium heat for 5 minutes until softened. Add minced garlic and cook for an additional 2 minutes.
05 -
Stir in garlic powder, onion powder, cumin, salt, oregano, black pepper, and sliced jalapeños. Pour in chicken stock and bring the mixture to a boil on the stove.
06 -
Pour the hot mixture from the skillet over the chicken and beans in the slow cooker. Cover and cook on low for 6 hours or on high for 4 hours until beans are tender and chicken is cooked through.
07 -
Remove chicken breasts from slow cooker and shred with two forks. Return shredded chicken to slow cooker along with chopped cilantro. Stir to combine. Adjust consistency with additional chicken stock if desired.
08 -
Ladle chili into bowls and garnish with preferred toppings such as sour cream, avocado slices, and lime wedges.
# Additional Notes:
01 -
Mash some beans in the slow cooker to thicken the chili further if a thicker consistency is preferred.
02 -
Leftovers keep well refrigerated for 3-4 days or can be frozen up to 3 months.