Crock Pot White Bean Chicken Chili

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more economical.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while monterey jack is often less expensive.

Start by introducing the recipe and explaining it's a crock pot creamy version of white bean chicken chili.

Gather the ingredients, including one pound of chicken breast tenders, which can be partially frozen.

Mention that chicken can be substituted with boneless skinless chicken thighs or omitted for a vegetarian option.

Use chicken stock instead of broth for a heartier flavor.

Add 1.5 cups of corn (preferably fire roasted) and mention that canned or frozen can be used.

Open a 15-ounce can of enchilada sauce and plan to use about 10 ounces of it.

Use two cans of diced green chiles, preferably mild, to avoid spiciness.

Prepare a spice mixture with 1 tablespoon of cumin, 1 tablespoon of chili powder, 0.5 teaspoon of smoked paprika, 0.75 teaspoon of oregano, 0.25 teaspoon of black pepper, and 1 teaspoon of salt.

Mention the option to add garlic powder (up to 0.5 teaspoon) but note that it may not be necessary due to the flavors from the enchilada sauce.

Drain and rinse the beans and corn before adding them to the crock pot.

Add the enchilada sauce and diced green chiles to the pot.

Pour in the chicken stock and mix everything together.

Add the chunk of partially frozen chicken to the pot.

Mix the spice mixture into the pot and stir well.

Cover the crock pot and set it to cook on low for about 7 hours.

After about 6-7 hours, check the chicken to ensure it is cooked through and can be shredded easily.

At the end of cooking, add cream cheese to the pot and mix it in, avoiding simmering it for too long to prevent separation.

Serve the chili topped with avocado, cilantro, shredded cheese, and tortilla chips as desired.

Cooking Techniques

Equipment Needed

Spice Level: