Crock Pot White Chicken (Printable Version)
Tender chicken, beans, and spices slow-cooked into a flavorful, hearty dish with vibrant garnishes.
# Ingredients Required:
→ Poultry
01 -
454 g boneless skinless chicken breasts
→ Liquids
02 -
960 ml chicken broth
03 -
240 ml Dos Equis beer
→ Vegetables & Legumes
04 -
1 large yellow onion, diced
05 -
3 cloves garlic, minced
06 -
2 cans (425 g each) Great Northern Beans, drained and rinsed
07 -
128 g canned green chilies
08 -
150 g canned sweet corn kernels, drained and rinsed
→ Spices
09 -
2 tsp ground cumin
10 -
1.5 tsp salt, or to taste
11 -
0.75 tsp freshly ground black pepper, or to taste
12 -
0.75 tsp chili powder, or to taste
13 -
0.5 tsp smoked paprika, or to taste
→ Garnishes
14 -
Lime wedges
15 -
1 avocado, sliced or diced
16 -
Jalapeno slices (optional)
17 -
Sour cream (optional)
18 -
Chopped fresh cilantro
# Guide to Cooking:
01 -
Place the chicken breasts at the bottom of the slow cooker. Add chicken broth, beer, diced onion, minced garlic, drained beans, green chilies, and corn. Incorporate cumin, salt, black pepper, chili powder, and smoked paprika; stir gently to combine.
02 -
Cover and cook on HIGH for 3.5 to 4 hours until the chicken is fully cooked, or set to LOW for 5 to 6 hours until done.
03 -
Remove chicken breasts from the slow cooker and place on a cutting board to cool slightly. Shred the chicken finely and set aside.
04 -
Transfer approximately 240 ml (1 cup) of the chili liquid into a blender and puree until smooth. Return the blended mixture to the slow cooker and stir thoroughly to integrate.
05 -
Stir the shredded chicken back into the chili. Adjust seasoning with additional salt and black pepper if necessary.
06 -
Ladle the chili into serving bowls. Accompany with lime wedges and garnish with avocado, jalapeno slices, sour cream, and fresh cilantro as desired.
# Extra Suggestions:
01 -
Cooking on HIGH reduces the time but requires more attention; LOW setting provides tender results with longer cooking.