Crock Pot White Bean Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 boneless skinless well-trimmed chicken breasts1 cup dried white beans, soaked overnight1 can white beans1 bag frozen "Fiesta" or "Southwestern" style veggies (corn, black beans, onions, peppers)1 can diced tomatoes with jalapeno1 packet Goya Sazon con culantro y achiote (peach box)1 packet McCormick White Bean Chicken Chili SeasoningWater
The night before:
1. Clean dried beans and arrange in even layer in crock pot. Add water to cover, plus an inch more, and let sit overnight. The beans will absorb most of the water, but should still be fully covered.
2. If chicken breasts are frozen, move to refrigerator.
The next morning:
1. Slice partially-frozen chicken breasts (they're really easy to handle) into 8 pieces. Half them, then half each piece & half once more. Spread out atop beans in pot.
2. Sprinkle both seasoning packets over the chicken and beans. (Run a trickle of water inside packets to get it all out.)
3. Pour can of white beans evenly into pot. (Swish a bit of water - about half a can - inside can to get all that good flavoring out)
4. Break up frozen veggies and pour evenly into pot.
5. Pour can of diced tomatoes evenly into pot. (Again, rinse the can a little and pour it into the pot)
At this point, the water should be enough. It won't be covered, but you will be able to see it a little.
Set the crock on low for eight hours. Try to ignore the smell. You will want to eat it after about an hour, but I don't think it's safe to eat the chicken just yet.
Serving Size: Makes 8 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAKARAB.
1. Clean dried beans and arrange in even layer in crock pot. Add water to cover, plus an inch more, and let sit overnight. The beans will absorb most of the water, but should still be fully covered.
2. If chicken breasts are frozen, move to refrigerator.
The next morning:
1. Slice partially-frozen chicken breasts (they're really easy to handle) into 8 pieces. Half them, then half each piece & half once more. Spread out atop beans in pot.
2. Sprinkle both seasoning packets over the chicken and beans. (Run a trickle of water inside packets to get it all out.)
3. Pour can of white beans evenly into pot. (Swish a bit of water - about half a can - inside can to get all that good flavoring out)
4. Break up frozen veggies and pour evenly into pot.
5. Pour can of diced tomatoes evenly into pot. (Again, rinse the can a little and pour it into the pot)
At this point, the water should be enough. It won't be covered, but you will be able to see it a little.
Set the crock on low for eight hours. Try to ignore the smell. You will want to eat it after about an hour, but I don't think it's safe to eat the chicken just yet.
Serving Size: Makes 8 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAKARAB.
Nutritional Info Amount Per Serving
- Calories: 206.0
- Total Fat: 1.6 g
- Cholesterol: 18.2 mg
- Sodium: 462.6 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 6.7 g
- Protein: 15.4 g
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