As y’all may know, I love a good crock-pot recipe. In the fall + winter, I typically make at least one slow-cooker meal a week, + I like to alternate between new recipes + time-tested favorites. I’m constantly bookmarking + pinning crock-pot recipes, so when I saw a recipe for a crock-pot Chicken + White Bean Chili on my friend Rachel’s fantastic blog, I knew I had to make it ASAP.
So, how was it? Mighty tasty! I made a few small changes from Rachel’s original recipe, substituting a red bell pepper instead of green (my husband is a green pepper loather), upping the amount of spices/seasonings, + adding cheese to the recipe. The end result was a super yummy, pretty darn healthy, + very easy-to-make meal. This is the perfect dinner for a busy weekday, as you can just pop everything in the slow-cooker in the morning, then it only takes a couple minutes to shred the chicken right before serving it. We served our chili with salsa + more cheese on the top (can you ever have too much cheese?), a couple lime wedges, + tortilla chips on the side. And it was great!
Slow-Cooker Chicken, Corn, + White Bean Chili
serves 6-8, adapted from Baked By Rachel
1 1/2 lb boneless, skinless chicken breasts
1 red bell pepper, diced
1 yellow onion, diced
1 jalapeño, seeded + diced
4 cloves garlic, minced
3 15oz cans Northern white beans
1 cup corn (frozen or canned), drained if using canned
2 tsp dried oregano
1 Tbsp cumin
2 tsp paprika
1 tsp onion powder
1 Tbsp chili powder
1/2 – 1 tsp red pepper flakes, optional (will make for a spicier chili)
1 tsp ground black pepper
2 tsp salt
32 oz (4 cups) chicken broth
1 cup Monterey Jack cheese
Add all ingredients to the bowl of a 5-6 quart slow-cooker. Cook on LOW for 5-6 hours, until chicken is cooked through and fork tender. Remove chicken, shred using two forks, and return to slow-cooker. Stir in the cheese until melted, and add more salt or pepper to taste, if needed.
Divide among bowls. Serve with optional toppings such as more cheese, jalapeño slices, lime wedges, sour cream, or cilantro.