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White Bean and Chicken Chili in Crock Pot
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time: 8 hrs.
Source:
| One of those “killer” recipes that will wow any crowd, this nine-ingredient chili relies on pantry staples including canned white beans, broth, and roasted chilies. To build rich flavor, the chicken and onions are browned first in a skillet with garlic and cumin. | |
| Chicken | |
| White Bean and Chicken Chili | |
| Cost per Serving: $1.58 Ingredients | |
| 2 (15 oz.) cans | white beans, rinsed and drained |
| 4 cups | low-sodium chicken broth |
| 1 tablespoon | vegetable oil |
| 2 | whole bone-in chicken breasts, (3 lb.) |
| Salt | |
| pepper | |
| 2 | onions, chopped |
| 4 cloves | garlic, chopped |
| 2 (4 oz.) cans | roasted green chilies, drained |
| 1 tablespoon | ground cumin |
Preparation
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
Nutritional Information
Calories:
296
Fat:
3g (sat 0g)
Protein:
17g
Carbohydrate:
52g
Fiber:
15g
Cholesterol:
0mg
Sodium:
410mg
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