An easy and comforting spicy white bean chicken chili that will have you begging for more during the cold fall and winter nights.
What is going on with this weather guys?!?!?! One day, we’re cuddled up in front of the blazing fireplace with footed onesies and this super yummy Slow Cooker Spicy White Bean Chicken Chili, the next we’re out with uncovered ankles, flip flops and enjoying these Jumbo Brownie Ice Cream Sandwiches!! Geez but not complaining as I’ll take this squirrely weather over snow and ice any day. It’s such an easy meal to just pop into the slow cooker before work. Your family will just love you for it!!
This Slow Cooker Spicy White Bean Chicken Chili was just the perfect warm up on this past chilly Friday night while we watched the sweet grand baby, Little Man Mathias. He turned 1 on Sunday by the way and I made a delicious Lemon Blueberry Cake for him to celebrate. His request and he loved it needless to say! What 1 year old doesn’t just love to be in a brief sugar coma?!?!?!
Little Man Mathias has such a sweet personality. He’s such a great listener and super obedient. When you tell him “no”, he obeys and when you tell him “yes”, he wants to make sure that he heard you correctly. I love it!!! In that same vein, as Christians, we should be quick to obey the voice of God. (Psalm 119:60) Even though it’s not always easy and our flesh wants to do what it wants and what feels good to it, there is such great reward in our obedience to the Father. Say Grace and enjoy!!
Loving your slow cooker like I do???? Check out my Slow Cooker Spicy Lentil Chili and also my Slow Cooker Garlic Parmesan Chicken Wings!!
- 48 oz. jar great Northern beans
- 16 oz. medium salsa
- 16 oz. hot salsa
- 4 oz. diced green chiles
- 4 oz. diced jalapenos
- 8 oz. hot habanero cheese, cut into chunks
- 1 store-bought rotisserie chicken, skinned and shredded
- chicken broth (optional if needed)
- sour cream, garnish
- tortilla chips, garnish
- jalapenos, garnish
- chopped red onion, garnish
- Combine all ingredients except garnishes in a slow cooker.
- Cook on low for 4 to 5 hours. Serve up with desired garnishes and cornbread. Say Grace and enjoy!
- Note: If it's a bit thick for leftovers, just add the optional chicken broth to thin it out.
Adapted from Scrapbook Store Owner recipe