Slow Cooker White Bean Chili (WW 7 Plus Points)

Sadly we have had some sick people here at the house, husband with his teeth and my youngest with a flu bug. So it's soft foods and comfort foods at what better says that then a chili! I found this recipe on Slender Kitchen of Slow Cooker White Bean Chili. It was an easy recipe that everyone loved.

Ingredients

1.5 lbs boneless skinless chicken breast

20 oz canned white beans, drained

1 onion, minced

4 garlic cloves, minced

1 jalapeno (seeded for less heat), diced

2 poblano peppers (seeded for less heat), diced

1/2 cup cilantro, chopped

2 tsp cumin

1 tsp oregano

4 cup low sodium chicken broth

1 Salt and pepper

1 lime

Directions

1	Option 1: Add everything to the slow cooker and cook on low for 4 hours. Remove chicken and shred. Add back in and serve.
2	Option 2: Add the onions, garlic, jalapeno, poblanos, cilantro, cumin, oregano, and 2 cups broth to a blender. Blend until smooth. Add this salsa, the chicken, beans, and remaining broth to the slow cooker. Cook on low for 4 hours and shred chicken when finished.

ALEXIS NOTES: I did the slower cooker version. I also like a thicker chili so I added a little cornstarch mixed with water to thicken it up. I also did some green chilies instead of poblano peppers.

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White Bean Chili Thrown into the crockpot!

It went from being a sunny day yesterday where I thought I would need the fans put into the house. Then today back came the rain and the cool weather.  Out came my crockpot and my crockpot liner because I refuse to soak another crockpot and dinner was made!

I found this amazing recipe on Eating Well for a White Bean Chili.  I threw mine in the crockpot because I’m lazy like that .. lol.

INGREDIENTS

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 4-ounce cans chopped green chilies
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 3 15-ounce cans great northern beans, rinsed
• 4 cups reduced-sodium chicken broth
• 4 cups diced cooked skinless turkey, or chicken
• 2 tablespoons cider vinegar

PREPARATION

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve. My changes is throw it all into the crockpot and let it cook it , raw chicken and all.  I put the chicken in the kitchen aid with the paddle and shredded chicken came out (Thank you Pinterest for that tip). I also added an extra can of beans.

This was super easy to throw into the crockpot and 5 hours later, shred the chicken and it’s dinner time! 

Turkey & Black Bean Enchilada’s are on our Wednesday night dinner.  How about you what is your dinner plan?