Crockpot White Bean Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. of boneless skinless chicken breasts2 cans of white beans (I use 1 can of great northern beans and 1 can of small white beans for variety)1 can of sweet corn1 16oz. jar of salsa verde1 onion3-5 cloves of garlic, depending on taste2 jalepenos1 cup of low sodium chicken broth1 14.5oz. can of diced tomatoes1 Bay LeafCuminOreganoPepperExtra Virgin Olive Oil (for sauteeing)corn starch and skim milk (if you desire a thicker consistency)
1. Add all of the chopped onion, 1 cut up jalepeno (seeded), and the garlic cloves to the oil in a sautee pan. You can add some of the spices at this point, if you would like.
2. Cut the chicken breasts into chunks, slightly larger than bite size.
3. Once the onion is translucent, add them to the bottom of the crockpot. Next add the chicken, and after that the rest of the ingredients. When adding the beans and tomatoes, do not drain off the liquid. The corn should be drained before adding. Once all the ingredients are added, lightly stir the contenst to incorporate.
4. Cook the contents on low for 2 hours before checking the doneness of the chicken. At this point if you want to thicken the chili, add the cornstarch and milk mixture and stir through the contents. Crockpots may vary, but with mine it takes around 3 hours to fully cook the chicken, while still remaining moist.
5. Before serving, remove the bay leaf and discard. Serve with sides or alone.
Makes 8 servings. (I'm not quite sure how much each serving is, but a cup or more is a rough estimate depending on what you added.)
Number of Servings: 8
Recipe submitted by SparkPeople user KITTYKATMN.
2. Cut the chicken breasts into chunks, slightly larger than bite size.
3. Once the onion is translucent, add them to the bottom of the crockpot. Next add the chicken, and after that the rest of the ingredients. When adding the beans and tomatoes, do not drain off the liquid. The corn should be drained before adding. Once all the ingredients are added, lightly stir the contenst to incorporate.
4. Cook the contents on low for 2 hours before checking the doneness of the chicken. At this point if you want to thicken the chili, add the cornstarch and milk mixture and stir through the contents. Crockpots may vary, but with mine it takes around 3 hours to fully cook the chicken, while still remaining moist.
5. Before serving, remove the bay leaf and discard. Serve with sides or alone.
Makes 8 servings. (I'm not quite sure how much each serving is, but a cup or more is a rough estimate depending on what you added.)
Number of Servings: 8
Recipe submitted by SparkPeople user KITTYKATMN.
Nutritional Info Amount Per Serving
- Calories: 267.6
- Total Fat: 5.3 g
- Cholesterol: 33.2 mg
- Sodium: 715.4 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 10.2 g
- Protein: 21.9 g
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