Ingredients Jump to Instructions ↓

  1. 2 (15 oz.) cans white beans , rinsed and drained

  2. 4 c. low-sodium chicken broth

  3. 1 TBSP. vegetable oil

  4. 2 whole bone-in chicken breasts (3 lb.)

  5. salt and pepper

  6. 2 onions , chopped

  7. 4 cloves garlic , chopped

  8. 2 (4 oz.) cans roasted ,chopped green chilies

  9. 1 TBSP. ground cumin

Instructions Jump to Ingredients ↑

  1. 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, beans, broth, and cumin to slow cooker. Stir; add chickenbreasts.

  2. 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.

  3. I used 4 small boneless, skinless chicken breasts - it's what I had in the freezer, and this chili turned out delicious all the same!


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