UPDATE- I made this amazing crock pot again on Sunday and got it absolutely perfect, so I’m fine-tuning this recipe and post. Strain all the beans, make the salsa medium, use Pepperjack cheese, and follow the rest of the instructions exactly. And don’t leave out the sour cream. Trust me. And if you love it, will you share this post?
Help a daddy out, yo.
— Jay Cooney (@HalftimeJay) November 24, 2015
I do love a gratuitous title.
But there’s a point. The sexiest thing about a crock pot? The fact that while it’s doing all the work, you can go do… other stuff…Crock pots have been bringing couples together since…Ok I don’t know anything about the history of the crock pot or its impact on conjugal relations. Let’s move on.
Today my transformation to woman will be complete as I share my favorite recipe with you, my Crock Pot White Bean Chicken Chili Recipe. And I mean, this recipe is SICK. You know, sick good, not sick sick. Remember too that I’m not very experimental in the kitchen, so this recipe is REALLY easy. And once I share this recipe on my blog, the only thing left to do will be to go shopping for lipstick.
Crock Pot White Bean Chicken Chili Recipe
Servings – 6-8. My kids and I can get two full meals out of this and still have some left over to freeze.
Approx Total Cost – $12-14. For the amount of food this makes, this turns out to be cheap. Do the math.
Prep Time – 20 minutes.
Cooking Time – 5 hours + 2 hours, with a step in between. Don’t freak out.
The Beauty Shot. Cue the harp. I added the sour cream and avocado, that’s how I roll.
Let’s do this already.
2 lbs chicken breasts, thawed and ready
1 can chicken broth
1 tsp cumin (in the spice aisle. quit giggling and grow up already)
3 cans Great Northern white beans (strained)
1 jar medium salsa
1 8 oz block Pepperjack cheese
sour cream (optional)
tortilla chips (optional)
For the pansies in your life, you can make this concoction milder by using mild salsa and cheddar jack cheese instead, as I have here. Mostly I just buy what is on sale, and it doesnt seem to matter to the end result…it’s always fantastic. Also, I couldn’t find my cheese grater and didn’t feel like buying a new one today, so I just bought an 8oz bag of cheese, which I’m guessing the majority of you lazy asses will do too. I commend you.
So I like to strain the beans to help the chili thicken up, but you don’t have to. Put the chicken, chicken broth, cumin, salsa and beans in your crock pot. Just pour ’em all in. Open the cans, pour. Yes, you have to open the cans first. I’m assuming you have a 4th grade education here, smartass. Go sit in the back.
Use a knife, or like I do, a great pair of kitchen scissors to cut all the little white turds off the chicken,
then cut each chicken breast in half. heh. he said breast.
Dump the chicken in your crock pot. Stir it up. Cover it up. Cook it all on low for 5 hours. At the 5 hour mark, use a couple of forks to shred up the chicken. You dont have to take it out of the crock pot to do this, although you can if it’s easier. Just don’t forget to put the chicken back IN the crock, genius. Then shred the block of cheese into the mixture (or dump in the bag of cheese you bought), and cook for 1-2 hours more. Serve it with avocado and/or sour cream, in bowls with tortilla chips.
Then go have sex again. You know, before the chili kicks in.