Crock Pot White Bean Chicken Chili

  • Prep + Cook Time
    4 Hours
  • Servings
    6
  • Calories
    479
  • Nutritional Information
    • 8 g FAt
    • 2 g Sat. FAt
    • 46 g CArbs
    • 14 g Fiber
    • 5 g sugars
    • 61 g proteins

Ingredients

    2 Lbs Forester Farmer’s Market® Boneless Skinless Chicken Breast cut in to 1″ pieces
    1 1/2  ea. Lg Onions, finely chopped
    1 ea. Med. Jalapeño, seeded, finely chopped
    4 ea. Garlic cloves, finely chopped
    2 ea. (4-ounce) cans diced green chiles, preferably “fire-roasted”
    2 tsp Ground Cumin
    1 tsp Ground Coriander
    3 tsp Kosher Salt, plus more
    1/2 tsp. freshly ground pepper, preferably white, plus more
    6 cups homemade chicken stock or low-sodium chicken broth
    1 1/2 cups frozen corn, preferably “fire-roasted”
    3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
    Sour cream, cilantro, lime wedges, and cornbread (for serving)

Ingredients

Preparation

    Combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 3 1/2 hours or low 6–8 hours.
    To finish chili, add beans and corn; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
    Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.

Preparation