Ingredients
Equipment
Method
- Place one drained and rinsed can of Great Northern beans in a medium bowl. Add 1/2 cup (120 ml) of the measured chicken broth and mash until mostly smooth. A few small pieces of bean can remain.
- Add the diced onion and minced garlic to the bottom of a 6-quart slow cooker. Place the fully thawed chicken breasts on top.
- Add the mashed bean mixture, the second can of whole drained beans, green chiles, corn, remaining 1 1/2 cups (360 ml) chicken broth, cumin, chili powder, oregano, and salt. Stir the ingredients around the chicken, cover, and begin cooking immediately.
- Cook on LOW for about 4 to 5 hours or on HIGH for about 2 1/2 to 3 1/2 hours. Keep the lid closed until near the early end of the cooking range, then check the thickest part of the largest chicken breast with an instant-read thermometer. Continue cooking as needed until the chicken reaches 165°F (74°C).
- Transfer the cooked chicken to a clean plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the chili.
- Stir in the lime juice and let the chili rest for about 10 minutes so the broth can thicken further. Taste and add more salt only if needed.
- If the chili is thicker than desired, stir in hot broth or water 1 tablespoon at a time until it reaches your preferred consistency. Serve warm with optional cilantro, Greek yogurt, cheese, avocado, jalapeño, or crushed tortilla chips.
Notes
Natural thickening: Mashing one can of beans with part of the broth gives the chili a creamy, substantial texture without dairy or a starch slurry. If the finished chili is still thin, let it rest for 10 minutes and mash a few additional whole beans against the side of the slow cooker.
Chicken safety: Use fully thawed chicken and begin cooking immediately after assembling the ingredients. Cook until the thickest part of the chicken reaches 165°F (74°C). Cooking time varies between slow cookers and with the thickness of the chicken breasts.
Bean substitution: Cannellini beans can replace Great Northern beans in the same quantity, although the final texture and nutrition may vary slightly.
Corn: Frozen corn or well-drained canned corn can be used. Avoid adding unmeasured canned-corn liquid because it may make the chili thinner.
Chicken thighs: Boneless, skinless chicken thighs can be substituted for the breasts, but cooking behavior, calories, and fat content will change. Cook them to an internal temperature of 165°F (74°C).
Meal prep: Divide cooked chili among shallow airtight containers and refrigerate promptly. Keep fresh toppings separate until serving.
Storage: Refrigerate at 40°F (4°C) or below and use or freeze within 4 days. Freeze cooled chili without fresh toppings in freezer-safe containers.
Reheating: Reheat individual portions in the microwave or on the stovetop until the center reaches 165°F (74°C), stirring to eliminate cold spots. Add 1 to 2 tablespoons of broth or water if refrigerated chili becomes too thick. Do not use a slow cooker to reheat cold leftovers.
Nutrition: Nutrition values are estimates for one-sixth of the chili and exclude optional toppings. Ingredient brands, drained weights, substitutions, and actual serving sizes can change the values.