chicken · Chili · Crock Pot Wonder · slow cooker

Slow Cooker White Bean Chicken Chili

This is sooooooooo good! I can literally drink the brothy part. Top with sour cream or yogurt, shredded MJ cheese, crumbled chips and diced avocado, if you like. I like. The leftovers are just as good and it freezes well too.

Slow Cooker White Bean Chicken Chili

2 Tb butter or ghee
1 whole medium onion, diced
4 cloves garlic, crushed
2 Anaheim chilis, seeds removed, diced
1 lb white navy beans, soaked overnight and drained
4 cups chicken broth or stock
4 cups water
1 whole jalapeno, sliced
1 1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
Real salt to taste (about 1 Tablespoon)

1 cup heavy cream or yogurt
2 egg yolks
3 cups cooked chicken, diced
1/2 lb grated Monterey Jack cheese

optional garnishes: Yogurt or sour cream, avocado and or chips 

 In skillet over medium heat cook onion and garlic in butter until soft. Add the rest of the ingredients through the salt. Cook in the crock pot all day on low, or 4 hours on high. After the beans are cooked through, 20-30 minutes before serving, stir in the cooked chicken. Whisk the egg yolks into the cream or yogurt and stir this mixture into the chili as well. Add Jack cheese to the pot just before serving and stir to melt.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s