How was your weekend? We had a super crazy weekend over here. Darryl’s birthday was Saturday, and we had his parents over, then I had a gig Saturday night, then on Sunday I had a bridal shower to go to, plus we made a trip to IKEA.
All of that means that I am tired out today! (IKEA does it to me every time!) Plus that busy weekend was the start of a very busy month for me – I have a lot of gigs coming up, we have activities for the boys planned, plus just the general craziness that this time of year brings – parties, Mother’s Day, etc.
I decided to give myself a break and use the crock pot this weekend, and I was so glad that I did. I adjusted my favorite white bean chicken chili recipe a little bit and threw it in the crock pot, and it was a really easy lunch for us on Saturday.
You could definitely make a vegan version of this by using more beans and using vegetable broth instead of chicken broth. We like an all-bean version of this chili, too. If I am leaving the chicken out, I like to add more of the garbanzo beans because they are heartier.
Crockpot White Bean Chicken Chili.
- 1 large onion chopped
- 1 Tablespoon olive oil
- 3 cloves garlic minced
- 1.5 pounds chicken breasts cut into small pieces
- 2 - 15 ounce cans cannellini beans drained and rinsed
- 1 - 15 ounce can garbanzo beans drained and rinsed
- 3 cups chicken broth
- 1 cup salsa verde
- 2 Tablespoons cumin
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne pepper optional
- 1 1/2 Tablespoons cornstarch or arrowroot powder + 3 Tablespoons water
- optional: cilantro and avocado for toppings
Place the olive oil and chopped onion in the crock pot.
Add the chicken, spices, drained and rinsed beans, salsa verde, and chicken broth. Place the cover on the crock pot.
Cook for 4 hours on high heat, or 6-8 hours on low heat.
Just before serving, combine the cornstarch or arrowroot powder and the water in a small container with a lid. Shake well. Drizzle the mixture into the crock pot and stir. Place the cover back on and let it cook for a few minutes so that the chili thickens up.
Serve chili topped with chopped avocado and fresh cilantro.
*To Freeze: Place all ingredients except broth and cornstarch in a gallon size freezer bag.
Thaw completely in the refrigerator, then place in the crockpot, add the chicken broth, and follow the cooking instructions above.
Did you have a crazy weekend? Are you still using the crock pot even though the weather is warming up?
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