We finally (!!!) just had our first semi-chilly day in Austin, and you should have seen our team… Decked out in scarves, boots, and turtlenecks, you would have thought we were experiencing an arctic blast, when it was actually just under 60 degrees. It’s amazing how the changing temps cause such a shift in what I’m craving for dinner, and the most visible evidence is the return of my slow-cooker to the countertop. There’s something so comforting about putting all the ingredients in the cooker in the morning, turning it on low heat, and then coming home to the most amazing smells before you even open the front door.
*photos by Kristen Kilpatrick
For me, the best slow-cooker recipes are those where you can toss all the ingredients into the cooker at once, turn it on, then let it do its thing. After all, isn’t one of the main benefits of this type of cooking that it’s no-fuss and results in fewer dishes to clean at the end of the day? This Chicken & White Bean Chili is one of those; the only prep that it requires is chopping up an onion and opening a few cans. It really is that easy, and after hanging out in the slow-cooker for 8 hours, it tastes like you’ve been slaving over the stove all day.
Chili is one of my favorite things to serve to a crowd, since it’s easy to double and triple the recipe then setup a self-serve bar of toppings so guests can help themselves to a bowl made just how they like it… and go back for seconds. I made this batch for a really cozy TV-viewing party at my house a couple weeks ago, and I can’t wait to share all the photos from the gathering with you guys tomorrow. In the meantime, this chili is equally perfect for a game-day watch party, neighborhood open house, or family weekend dinner.
- 4 boneless skinless chicken breast halves
- 8 cups chicken broth
- 1 28-oz can fire-roasted crushed tomatoes
- 1 14-oz can white beans (cannellini or pinto works), rinsed and drained
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 4 ounce can chopped green chiles
- lime wedges, avocado, shredded monterey jack cheese, chopped cilantro, scallions, plain yogurt
- Add the chicken, broth, tomatoes, beans, onion, garlic, spices, salt, and chiles to the slow-cooker, and cook on low for 8 hours.
- Remove the chicken from the slow cooker and use 2 forks to shred. Return to the pot, stir together, and serve with toppings. Eat!
*chili keeps well in the fridge for 3 days, and up to 3 months in the freezer.