Slow Cooker Chicken and White Bean Chili

I was in Mammoth Lakes, California, with a group of friends for New Years Eve.  We had a great time skiing, snowshoeing, and snowboarding on the short trip.  I did not grow up around mountains (we traveled from frigid Minnesota to tropical climates), but I always love going to and seeing the mountains covered with snow.  The air is fresh and it leaves me feeling refreshed.  This is what I was working with:

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One night we made this chicken and white bean chili after a long day on the slopes.  This recipe made enough to feed six hungry adults, with some for leftovers.  It is healthy and uses my favorite kitchen tool – the slow cooker.  We served this chicken chili with the blue cornbread muffins.

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Place sliced chicken in slow cooker. Rinse and drain beans and spread on top of chicken.

20150102-DSC01847  Add the chopped onion, garlic, frozen corn, green chiles, 1/2 cup of cheese, and seasonings.

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Pour in chicken broth and cans of water.  Stir ingredients to mix them together before cooking.

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Cook on high in slow cooker for 4.5 hours or on low for 7-8 hours.

Mix in the remainder of cheese before serving. Serve with your favorite garnish, like a sprinkle of cheese or a spoon of sour cream.  This recipe makes plenty to feed a hungry crowd, but I recommend halving it if you don’t want too many leftovers and are not feeding a large group.

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The blue cornbread muffins were cooked with butter…so good! My friends volunteered to serve as hand models.

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Not a bad night: white chicken chili and a glass of Malbec.

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Slow Cooker Chicken and White Bean Chili

  • Servings: 10
  • Time: 5hr
  • Difficulty: Easy
  • Print

Ingredients:

  • 3 cans of great northern (white) beans
  • 3 cups of chicken broth
  • 2 cans of water
  • 1 cup of frozen corn
  • 2 lbs of chicken thighs, sliced into strips
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 1 tbsp pepper
  • 2 tsp sea salt
  • 2 tsp paprika
  • 2 tsp thyme
  • 1 small can of green chiles
  • 1 cup of shredded cheddar and monterey jack cheese
  • sour cream for garnish

Instructions:

  1. Place sliced, raw chicken in slow cooker.
  2. Rinse and drain beans.  Add beans to slow cooker.
  3. Add chopped onion, garlic, frozen corn, green chiles, 1/2 cup of cheese, and seasonings.
  4. Pour in chicken broth and cans of water.
  5. Cook on high in slow cooker for 4.5 hours or on low for 7-8 hours.
  6. Mix in remainder of cheese before serving. Serve with a sprinkle of cheese and topped with a small spoon of sour cream.

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