It’s such a rare occasion in Orange County, California to have a cold, rainy, stormy day that I was excited to see a wet patio outside my window when I got up this morning. WOO HOO! I am SO getting the slow cooker out and making some chili!
Not my usual rip-off of Mom’s XLNT Brick of Chili Con Carne based chili with ground beef, cubes of left over steak, canned crushed tomatoes and red beans. Nope! Today’s a White Bean Chicken Chili day.
It’s a ridiculously easy recipe and practically cooks itself.
Rainy Day White Bean Chicken Chili
- 1 Can Diced Ortega Chilis (Mild or Hot – your choice)
- 2 Boneless, Skinless Chicken Breasts – about 1 1/2 lbs (Frozen or Thawed)
- 16 oz Chicken Broth
- 1 – 16 oz Bag of Dry Great White Northern Beans
- 2 tsp Dried Cilantro Flakes
- 1 tsp Ground Black Pepper
- 2 tsp Onion Powder
- 1 tsp Devil’s Dust (or any Smoked Chili seasoning you use)
- Sour Cream and Chopped Fresh Cilantro to serve (if desired)
- 1 Ripe Avocado Chopped (if you have one)
In a large stock pot, 6 to 8 cups water on to boil.
Using a large colander, rinse and drain the white beans. Pick out any icky ones and then add to the boiling water. Boil the beans for about an hour then turn off the heat, cover and let stand for another hour.
While the beans are soaking get the other ingredients going in the slow cooker set on low heat.
- Empty the can of diced green chilis (undrained) into the bottom of the slow cooker
- Put the frozen chicken breasts on top of the chilis
- Pour the chicken broth over the breasts
- Dust the tops of the breasts with the spices (ending with the cilantro)
When the beans have finished soaking, empty them into a colander and then transfer them to the slow cooker. Stir just enough to mix everything together and leave it the chili to cook for 6-8 hours on low heat.
About 4 hours into the cooking time, shred the chicken beasts with forks and mix the chicken back into the chili.
When the cooking time has completed taste the chili, adjust the spices and serve with a dollop of sour cream and a sprinkling of fresh cilantro on top. If you’re lucky enough to have a ripe avocado on hand, do yourself a “flavor” and chop it up to put on top of your bowl of chili!
You can speed this recipe up, making it one you can throw together in 10 minutes or less when you are leaving for work so it can cook all day, by substituting 3 cans of white beans from the grocery store.
I can’t wait for dinner time!
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