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My original motivation for creating this Crock Pot chicken chili recipe is for my dad. He loves chili, but the tomatoes are too acidic. Too much of a tomato-based sauce gives him, and many people, heartburn. So I’ve create a white chicken chili that is truly satisfying on those chilly fall and winter afternoons, but is easy on the digestion.
Even better, it can be made in a slow cooker — just combine all the ingredients and turn it on. Six hours later, and you have a savory, tasty white chicken chili.
Crock Pot Chicken Chili
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs – I prefer using the darker thighs because they have a little more fat = more taste
- 7 cups chicken stock I use homemade chicken stock
- 1 leek sliced thinly
- 1 bell pepper diced (optional)
- 3 cloves garlic diced
- 1 cup fresh corn kernels
- 1 14.5 oz can of cannellini beans rinsed and drained (why rinsed? Because rinsing gets rid of the raffinose — the sugar that makes beans “the musical fruit.” Less raffinose = more people want to be around you)
- salt & pepper to taste
- 2 tbsp chopped fresh cilantro
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Instructions
- Add the whole chicken thighs, chicken stock, leeks, peppers, and garlic to a slow cooker. Cook on low 6 hours, until chicken is pull-apart tender.
- Take JUST the chicken thighs out of the slow cooker. I use a slotted spoon to remove the thighs and put them in a shallow bowl. Using two forks, pull the chicken apart so it is all shredded, then add it back to the slow cooker.
- Add the cannellini beans, corn, salt & pepper, and cilantro to the slow cooker. Cook on low an additional 30-60 minutes and serve.
- Can garnish with lime zest and cilantro leaves. A dollop of sour cream would be pretty delicious, too.
