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Slow Cooker White Bean Chicken Chili

This chili is a warming, delicious part of any fall or winter meal. Great in a thermos for lunch the next day too!
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4
Course: Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 1 cup dried navy beans  soaked in water overnight
  • 1 yellow bell pepper  chopped
  • 1 medium sweet onion  chopped
  • 3 cloves garlic  minced
  • 4 cups chicken broth
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1 lb boneless, skinless chicken thighs
  • 1 lime  juice
Toppings
  • cilantro, chopped green onion, cubed avocado

Method
 

  1. The night before you make this, soak the navy beans in water, and chop the yellow pepper, onion and garlic cloves.
  2. In the morning, place the chopped vegetables and drained navy beans in the slow cooker. Add the broth, spices and chicken. Cook on high for 4-5 hours or low for 6-8 hours.
  3. Before serving, prepare the toppings. Stir lime juice into the chili and break up the chicken thighs with 2 forks. Serve with a side salad or other green vegetables.

Notes

If you like your food spicy, feel free to add red pepper flakes to the dish or top it with hot sauce!