Growing up, my mom made the most delicious white bean chicken chili multiple times each winter. This recipe is heavily inspired by hers with a few small twists to make it each to cook in a crockpot, and create enough to feed a small army.
We love meal prepping over here, and this is a great way to do it with low effort.
The Chili
This recipe made 12 servings. As a household of two, that allows us to have two dinners in a row and freeze an additional 8 single serving portions. We freeze our meal preps in 16 ounce restaurant prep containers and heat them on the stove when we want to eat.
I would also recommend serving with lime, fresh cilantro, and a bit of sour cream on top. We didn’t do that this time, but it would be delicious!
Ingredients
- 3 pounds of bone-in chicken thighs
- 1 can of corn
- 1 poblano pepper, chopped
- 3 leeks, chopped
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 2 3 oz cans of hach green chilis
- 16 slices of pickled jalapenos
- 1/4 cup of pickled jalapeno juice
- 8 cups of water
- 1 pound bag of dry navy beans (soaked overnight in water, strained)
- salt
- pepper
- paprika
- oregano
- chili powder
Process
- Throw everything except for the pickled jalapenos into your crockpot in the morning.
- Cook on low for 12 hours.
- Once done, remove the chicken thigs from the crockpot, remove the bones and shred.
- Add the chicken back to the crockpot with the pickled jalapenos and mix.
- Serve warm and enjoy!
I hope you enjoy this recipe and let us know if you give it a try! While you’re here, check out the other recipes we have posted – Hailey
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