WE EAT | {Crock Pot} White Bean Chicken Chili + Cornbread

White Bean Chicken Chili
adapted from Love Taza 
4 (15oz) cans great northern beans, rinsed and drained
1 pound chicken breast
2 (4oz) cans mild diced green chilies
2-3 teaspoons ground cumin
2 teaspoons Italian Seasoning (salt-free)
2 teaspoons chili powder
1/2 teaspoon salt
3 cloves minced garlic
2 cups reduced sodium chicken broth
1/2 cup water
1 cup fat free Greek yogurt
Rinse and drain the beans, and place in the crock pot.  Season with salt, cumin, Italian seasoning  chili powder, and garlic.  Add in the diced green chilies, water, and chicken broth, and stir well to combine.  Layer the chicken breast over top of the bean mixture.
Cook on LOW for 8 hours, stirring once to ensure the beans don’t stick to the bottom of the pot.  Remove the chicken breast from the crock pot and chop/shred.  Add back into the crock pot and stir.  Allow to warm for an addition hour or so, if desired.  Stir in the Greek yogurt until creamy and combined.  Allow to warm through and serve! 

 Eat over brown rice or quinoa, as the original recipe suggests, OR serve with cornbread (which is how we ate it this particular time) and an additional dollop of Greek yogurt or sour cream and sprinkle of cheese on top.  Totally essential to make it extra creamy and delicious! 
Mexican Cornbread
1 (8.5oz) package of corn bread mix (such as Jiffy)
1 whole egg
1/3 cup Mexican Crema (or milk)
1 (4oz) can diced green chilies
1/2 cup shredded Monterrey Jack cheese
Preheat pven to 400 degrees.  In a large bowl, combine corn bread mix, egg, crema, and green chilies until just blended- batter will be lumpy.  Pour mixture into a glass pie plate coated in cooking spray and top with cheese.  Bake for 15-20 minutes until golden.
I’ve decided that crock pot soups of any shape are a huge hit with the little birds.  
All starting with the ever so delicious Chicken Taco Soup.
Stirring in the cheese-y goodness is the most important part of the entire meal.  
I made the mistake ONCE to assist, and resulted in a new bowl of soup being poured, with a fresh dollop of the Greek yogurt on top.
Mom totally ruined the entire thing.
22 month old drama.
I can only hope for this kind of (mellow) drama at 16 years. 

Of course there are the essentials for dipping.  
I alway ensure they take several bites before offering something to dip with.  
I want to make sure they arent eating chips for dinner!  
The finest concentration.

There was also cornbread.  I honestly didn’t give the benefit of the doubt and offer them corn bread.  When we sat down together and Parker realized that her dad and I were eating the bread over the chips, well.. she was just going to have to have some.

Another hit in this house.  Making just a few tweaks to an already incredibly simple recipe offered up the most delicious dinner meal, and amazing leftovers.  
I’m such a left-over lover.  I almost always make a little extra and in hopes there will be something left for me to tote to work (or eat for breakfast?) the next day, and this is fantastic.


October 16, 2014

  1. Jenn says:

    Keep these crock pot recipes coming!! I'm always looking for new ones!

  2. Nicole says:

    I'm so going to try this recipe! Where are their sippy cups from?

  3. Anonymous says:

    I'm assuming add chicken broth and water in crock pot also?

  4. amber says:

    ^^^ YEP!! Thats correct:) SO SORRY for the mis-clarification.

  5. Anonymous says:

    Sweet thanks! It's what's for dinner tonight! 🙂

  6. mrspacman says:

    Made this tonight and it was delicious! My kids liked but have asked me to make it without beans….they HATE beans! I will try with diced potatoes and keep everything else the same next time. Great recipe for a busy weeknight