Crockpot White Bean Chicken Chili
Get nice and cozy with a warm bowl of this white bean chicken chili. Easy, hearty, and all done in the crockpot!
Servings: 7 cups
Calories: 119kcal
Equipment
- crockpot or slow cooker
- cutting board
Ingredients
- 2 cups shredded chicken skin off; bone in or boneless is optional
- 28oz crushed tomatoes
- ¾ cup vegetable stock
- 1 can cannellini beans drained
- ½ jar hatch chile salsa optional
- 1 ½ teaspoon chili powder
- 1 ½ teaspoon cumin
- 1 tablespoon paprika
- salt to taste
- pepper to taste
Instructions
- Shred cooked chicken breast and set aside.
- To the crockpot, pour in the crushed tomatoes and drained cannellini beans.
- Add in half the jar of the hatch chile salsa and stir to combine.
- Stir in the shredded chicken and top with seasoning. Stir again to combine all the ingredients. Set the slow cooker to cook on LOW for 6 hours (or HIGH for 4 hours).
Notes
Feel free to add in other vegetables like carrots, onion, celery, more beans, or even some squash like pumpkin or butternut.
You can swap out the type of chicken you want to use, so if you'd rather use ground chicken or the dark meat from the chicken, go for it.
Nutrition
Calories: 119kcal | Carbohydrates: 11g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 274mg | Potassium: 130mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 695IU | Vitamin C: 0.04mg | Calcium: 50mg | Iron: 2mg
